There’s something delightfully surprising about a rich Basque cheesecake, especially when it features the nutty elegance of black sesame. I recently discovered this culinary fusion while craving a sweet treat that could also impress my friends. The first time I served this Black Sesame Basque Cheesecake, their eyes widened in delight as I unveiled its beautiful, golden top—clearly, it had worked its magic.
What I love most about this recipe is how simple it is to achieve a restaurant-quality dessert right in my own kitchen. With just a handful of ingredients and minimal fuss, I can create a creamy, velvety cheesecake that boasts a subtly unique flavor twist. Perfectly indulgent yet refreshingly different, it’s ideal for gatherings, celebrations, or just an evening treat when I need to lift my spirits.
Join me as I guide you through this delicious recipe, and let’s transform your dessert game together with the captivating charm of black sesame!
Why is Black Sesame Basque Cheesecake irresistible?
Uniquely Delicious: The rich, nutty flavor of black sesame elevates the classic Basque cheesecake into a gourmet delight that’s sure to impress.
Simplicity: You only need a few basic ingredients to achieve this decadent treat, making it accessible even for beginner bakers.
Crowd-Pleasing: Serve this at your next gathering, and watch it disappear as guests rave about its unique taste and texture.
Versatile Serving Styles: Enjoy it chilled for a firmer slice or let it sit for a gooey center – either way, it’s a showstopper!
Minimal Time Commitment: With just 40 minutes of active time and the rest being hands-off chilling, you can easily fit this dessert into your busy schedule.
Don’t forget to check out easy cheesecake variations for more delicious ideas!
Black Sesame Basque Cheesecake Ingredients
For the Batter
- Cream Cheese – 13.5 oz (380 gr) softened for a smooth and creamy texture.
- Castor Sugar – 1/2 cup (100 gr) ensures a fine sweetness that blends seamlessly.
- Vanilla Paste/Extract – 1/2 tsp adds a subtle warmth that enhances the flavor.
- Eggs – 3 large, used to create a rich and fluffy cheesecake body.
- Black Sesame Paste – 1/3 cup (85 gr) introduces a unique nutty flavor that makes this cheesecake distinct.
- Cornstarch – 2 tbsp (15 gr) acts as a stabilizer to maintain that luscious consistency.
- Heavy Whipping Cream – 5/6 cup (200 ml) contributes to the cheesecake’s delightful creaminess.
Feel free to dive into making this Black Sesame Basque Cheesecake; you’re in for a deliciously unique and memorable dessert experience!
How to Make Black Sesame Basque Cheesecake
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Preheat the oven to 445℉/230℃. Line a pan with parchment paper, ensuring the corners rise at least 2 inches/5 cm above the edge. This helps the cheesecake rise beautifully!
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Mix the cream cheese in a large bowl using a spatula until it’s impeccably smooth and spreadable. Take your time for a creamy base.
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Add castor sugar and vanilla extract. Whisk until everything is combined and smooth, creating a lovely sweet backdrop for the cheesecake.
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Incorporate the eggs one at a time, whisking well after each addition. Ensure the mixture is silky with no lumps—this is key to a perfect texture!
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Stir in the black sesame paste. Whisk just until combined; you want that nutty flavor to blend perfectly without overmixing.
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Sift in the cornstarch. Whisk until well mixed; this will help stabilize your cheesecake for that perfect slice.
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Pour in the heavy whipping cream and whisk until fully incorporated, achieving a rich, creamy mixture ready for baking.
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Transfer the batter to your prepared pan and give it a few gentle taps on the countertop. This step helps release any air bubbles that may create cracks.
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Bake in the preheated oven, lowering the heat to 430℉/220℃. Cook until the top is golden brown but the center is still jiggly, about 25-30 minutes for that perfect Basque finish.
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Cool the cheesecake in the pan on a wire rack until it reaches room temperature. Make sure to refrigerate it uncovered for at least 4 hours to set properly.
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Remove the cheesecake from the pan, carefully peeling away the parchment paper. For a gooey interior, let it sit for an additional 30 minutes before serving. Chill for a firmer texture.
Optional: Sprinkle toasted black sesame seeds on top for a decorative touch.
Exact quantities are listed in the recipe card below.
Expert Tips for Black Sesame Basque Cheesecake
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Perfect Mixing: Ensure your cream cheese is softened to room temperature for easy mixing, which prevents lumps and creates a smooth batter.
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Check Your Oven: Ovens can vary in temperature; use an oven thermometer to make sure you’re baking at the right heat, ensuring that beautiful golden top.
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Avoid Overbaking: Keep an eye on the cheesecake towards the end of the baking time; it should be jiggly in the center for that ideal Basque texture. Overbaking can lead to dryness.
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Cooling Time: Patience is key: allow the cheesecake to cool completely at room temperature before refrigerating. This helps it set perfectly for that rich flavor.
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Serving Suggestions: For a delightful flavor boost, serve with a drizzle of honey or a sprinkle of toasted sesame seeds—it enhances the nutty profile of your Black Sesame Basque Cheesecake.
Black Sesame Basque Cheesecake Variations
Feel free to get creative and make this cheesecake your own with these delightful substitutions and twists!
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Dairy-Free: Substitute cream cheese with a dairy-free cream cheese alternative and use coconut cream for a luscious, dairy-free option.
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Flavor Infusion: Add a splash of almond extract along with the vanilla for a delightful layer of nutty flavor. It pairs beautifully with the black sesame!
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Chocolate Twist: Swirl in melted dark chocolate or cocoa powder into the batter for a rich chocolatey cheesecake that’s sure to satisfy any sweet tooth.
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Nutty Crunch: Fold in crushed nuts, like pistachios or walnuts, to the batter for added texture and a lovely crunch with each bite. You could even use them as a topping!
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Maple Sweetness: Replace castor sugar with maple syrup for a natural sweetener that adds a subtle depth and warm flavor to your cheesecake. It’s a delightful surprise!
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Fruit Topping: Serve with a generous helping of fruit compote, like raspberry or mango, for a refreshing contrast to the creamy texture. The burst of flavor is truly irresistible.
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Spicy Kick: Incorporate a pinch of ground ginger or cinnamon into the batter for a subtle warmth that dances on the palate, enhancing the overall taste experience.
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Japanese Matcha: Add 1-2 tablespoons of matcha green tea powder to the batter for a unique, earthy flavor and a beautiful green hue that’s visually stunning!
Let your culinary creativity shine as you explore these delicious variations!
Storage Tips for Black Sesame Basque Cheesecake
Room Temperature: Let the cheesecake sit at room temperature for up to 2 hours before serving for optimal texture.
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This will keep the flavors fresh and the texture creamy.
Freezer: You can freeze slices of the Black Sesame Basque Cheesecake for up to 2 months. Wrap each slice tightly in plastic wrap and then in aluminum foil to prevent freezer burn.
Reheating: Thaw frozen cheesecake in the fridge overnight before serving. Enjoy it chilled for a firmer slice or let it sit out for about 30 minutes for a gooey center!
What to Serve with Black Sesame Basque Cheesecake?
Indulging in a slice of rich, creamy cheesecake opens the door to delightful meal pairings that enhance your dessert experience.
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Fresh Berries: A medley of strawberries, blueberries, and raspberries adds a pop of color and a sweet-tart contrast, refreshing the palate.
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Whipped Cream: Light and airy whipped cream balances the dense texture of the cheesecake, creating a lovely mouthfeel that’s hard to resist.
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Green Tea: A warm cup of subtly bitter green tea complements the nutty flavors, offering a pleasant counterpoint to the sweetness.
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Chocolate Drizzle: Drizzling dark chocolate over each slice introduces a rich, slightly bitter note, enhancing the dessert’s complexity and taste.
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Sesame Brittle: Crunchy sesame brittle provides a delightful textural contrast, with a sweet crunch that echoes the sesame flavors within the cheesecake.
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Light Sorbet: A tangy lemon or yuzu sorbet for a refreshing cleanse, allowing you to savor each decadent bite without feeling overwhelmed.
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Decaf Coffee: Smooth decaf coffee enhances the cheesecake’s richness, providing a comforting warmth to enjoy with every forkful.
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Coconut Flakes: Toasted coconut on top adds a tropical flair and chewy texture, making every bite an adventure of flavors you’re sure to love.
Make Ahead Options
These Black Sesame Basque Cheesecake options are perfect for busy home cooks looking to save time during the week! You can prepare the batter up to 24 hours in advance and refrigerate it, ensuring it stays fresh and delicious. To do this, follow the recipe up to the point of pouring the batter into the pan, then cover it tightly with plastic wrap. When you’re ready to bake, simply pour it into your prepared pan and follow the baking instructions as usual. For the best quality, refrigerate the cheesecake uncovered for at least 4 hours after baking. This way, it sets beautifully while maintaining that creamy texture, ensuring it’s just as delightful as a freshly made cheesecake when served!
Black Sesame Basque Cheesecake Recipe FAQs
How do I choose the right black sesame paste?
When selecting black sesame paste, look for a brand with a smooth texture and rich flavor. Avoid those with added preservatives or artificial flavors—natural pastes offer the best taste and health benefits. You can also check for the color; a deep black signifies good quality and freshness.
How should I store leftover Black Sesame Basque Cheesecake?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days. This will help maintain its creamy texture and rich flavors. If you notice any excess moisture, consider placing a paper towel inside the container to absorb it.
Can I freeze Black Sesame Basque Cheesecake? What’s the best way?
Absolutely! You can freeze slices of the Black Sesame Basque Cheesecake for up to 2 months. To do this, wrap each slice tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. When you’re ready to enjoy it, simply thaw the slices in the fridge overnight. For a gooey center, let them sit at room temperature for about 30 minutes before serving.
What if my cheesecake cracks during baking?
If your cheesecake cracks, do not despair! This can happen if it’s overbaked or if there was too much air incorporated during mixing. To prevent this, ensure your oven is at the correct temperature and check the cheesecake a few minutes before the recommended baking time. If cracks do appear, top it with a layer of fresh cream or a fruit coulis to conceal any imperfections, and it will still be a hit!
Can I make this cheesecake gluten-free?
Yes! This Black Sesame Basque Cheesecake is naturally gluten-free, as it requires only cornstarch for stabilization instead of flour. Be sure to double-check that all the ingredients, including your black sesame paste, are certified gluten-free to avoid any cross-contamination.
Is Black Sesame Basque Cheesecake safe for pets?
While black sesame in moderation can be safe for pets in small amounts, this cheesecake contains several ingredients that are not recommended for them, like sugar and cream cheese. It’s best to keep this delectable dessert far from their reach and stick to pet-friendly treats for your furry friends.
Decadent Black Sesame Basque Cheesecake You Must Try Today
Ingredients
Equipment
Method
- Preheat the oven to 445℉/230℃. Line a pan with parchment paper, ensuring the corners rise at least 2 inches/5 cm above the edge.
- Mix the cream cheese in a large bowl using a spatula until it’s impeccably smooth and spreadable.
- Add castor sugar and vanilla extract. Whisk until combined and smooth.
- Incorporate the eggs one at a time, whisking well after each addition.
- Stir in the black sesame paste. Whisk just until combined.
- Sift in the cornstarch. Whisk until well mixed.
- Pour in the heavy whipping cream and whisk until fully incorporated.
- Transfer the batter to your prepared pan and give it a few gentle taps on the countertop to release air bubbles.
- Bake in the preheated oven, lowering the heat to 430℉/220℃. Cook until the top is golden brown but the center is still jiggly, about 25-30 minutes.
- Cool the cheesecake in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to set.
- Remove the cheesecake from the pan, carefully peeling away the parchment paper.