Black Sesame Basque Cheesecake

 

I also loved black sesame so really wanted to try making this recipe.

 Black Sesame Basque Cheesecake - Jaja Bakes

Ingredients

13.5 oz (380 gr) cream cheese, softened

1/2 cup (100 gr) castor sugar

1/2 tsp vanilla paste/extract

3 eggs

1/3 cup (85 gr) black sesame paste (used one that I bought from Japan)

2 tbsp (15 gr) cornstarch

5/6 cup (200 ml) heavy whipping cream

 

Instructions

Preheat oven to 445℉/230℃. Line a  with a layer of parchment papers, making sure the parchment comes at least 2-inch/5cm above the top of the pan.

In a large bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lump.

 

Add castor sugar and vanilla extract. Whisk until combined and smooth.

 

Add eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.

Add black sesame paste and whisk just until combined.

 

Sift in cornstarch. Whisk just until well combined.

 

Add heavy whipping cream and whisk until well incorporated.

Pour the batter into the prepared pan. Strain the batter into the prepared pan. Tap the pan a few times on the countertop to remove the air bubbles.

 

Place the cheesecake in the preheated oven and lower the heat to 430℉/220℃. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25-30 minutes. (Baked 30 min. Next time, would try 35 min)

 

Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to let it set further.

 

Remove the cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake.