Black Sesame Cheesecake

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Black Sesame Cheesecake

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Ingredients

Adjust Servings:
Crust
1/2 tablespoon Butter Melted, for buttering pan
1/3 cup Cake Flour
3/4 teaspoon Baking Powder
Pinch of Salt
2 Large Eggs Separated (yolk + egg whites)
1/4 cup Sugar
1 teaspoon Vanilla Extract
1/4 teaspoon Lemon Extract
2 tablespoons Butter Melted
Main Layer
28 ounces PHILADELPHIA Cream Cheese Room temperature
1 1/4 cup Sugar
1/4 cup Cornstarch
1 tablespoon Vanilla Extract
3 Large Eggs
3/4 cup Heavy Whipping Cream
4 tablespoons Black Sesame Powder
Kitchen Supplies
9" Springform Pan
Electric Hand Mixer
Silicon Spatula
Wire Rack
Baking Pan

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Cuisine:

Something different, a New York style cheesecake with nutty black sesame flavor

  • 2 hours
  • Serves 8
  • Easy

Ingredients

  • Crust

  • Main Layer

  • Kitchen Supplies

Directions

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Steps

1
Done
25 min

Make crust

Preheat oven to 350 degrees.

Butter the bottom and side of a 9-inch springform pan. Wrap the outside of the pan with aluminum foil, covering the bottom and sides.

In a small bowl, combine the cake flour, baking powder and salt using your hand.

In a large bowl, beat the egg yolks on high speed for 2 minutes using an electric hand mixer. Slowly add half of the sugar while continuing to beat the eggs for another 2 minutes. Add the vanilla extract and lemon extract, continuing to beat.

Pour the flour mixture into the egg mixture and combine by hand. Add the melted butter and mix well to combine.

In another small clean bowl, beat the egg whites with an electric hand mixer on high speed for about 3 minutes until frothy. Add remaining sugar and continue beating until stiff peaks form. Fold half of the egg whites into the batter using a silicon spatula, then the remaining egg whites.

Spread the batter over the bottom of the springform pan and bake for about 10 minutes until set. Crust should be golden but not burnt, so watch it carefully. Remove the pan from the oven and cool on a wire rack (leaving the crust in the pan).

2
Done
20 min

Make batter for main layer

Preheat oven to 350 degrees.

In a large bowl, beat 7 ounces or 1/4 of the PHILADELPHIA cream cheese, 1/4 cup of the sugar (with 1 cup remaining for later use), and cornstarch together using an electric hand mixer on low speed for about 3 minutes. Scrape down the sides of the bowl using a silicon spatula so the batter is concentrated in the middle of the bowl. Blend in the remaining cream cheese, 1/4 or 7 ounces at a time, beating well and scraping down each time.

Pour the remaining sugar (1 cup) and vanilla extract into the batter and beat with electric hand mixer at medium speed. Add the eggs one at a time, beating well after each, about 2 minutes each egg. Add the heavy whipping cream and black sesame powder, continuing to beat for 1-2 minutes. The batter should look light, creamy and airy. Spoon the batter over the crust.

3
Done
1 hour 15 min

Bake

Add 1-inch of hot water to a large rectangular baking pan - pan should be large enough to fit the 9" springform pan in it. Place the cake pan in the rectangular pan with water and bake for about 1 hour 15 minutes until the top is golden and the center barely jiggles.

Note: The water bath is important because it helps the cake bake slowly and evenly and helps to ensure the cake has a smooth top without cracks.

4
Done
Overnight

Cool and refrigerate before serving

Remove cheesecake from water bath and place on a wire rack to cool for 2 hours at room temperature.

Leaving the cake in the springform pan, cover loosely with plastic wrap. Refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

Serve within two days if refrigerated and sealed tightly or for up to 1 month if frozen.

Rebecca Chan

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