Black Sesame Peanut Butter Basque Cheesecake

Ingredients

• 300 g cream cheese (softened)
• 50 g sugar
• 114 g black sesame paste
• 90 g white chocolate (melted)
• 3 eggs
• 225 g whipping cream
• 120 g smooth peanut butter (naturally runny is best for piping)

Steps

1. 1

   Preheat the oven to 230°C (445°F). Line an 8-inch (20 cm) cake tin with baking paper, ensuring the paper comes up above the sides of the tin.

2. 2

   Add the softened cream cheese, sugar, black sesame paste, melted white chocolate, and eggs to a large mixing bowl.

3. 3

   Blend the mixture with a handheld blender until completely smooth and no lumps remain.

4. 4

   Add the whipping cream to the bowl and blend briefly just until combined.

5. 5

   Pour half of the black sesame batter into the prepared cake tin.

6. 6

   Pipe the smooth peanut butter evenly over the batter in the tin, leaving around a 1 cm border around the edge to prevent it from touching the sides.

7. 7

   Pipe the remaining batter on top of the peanut butter layer, starting from the outer edge and gradually working toward the centre. This technique helps keep the peanut butter layer suspended in the middle of the cake.

8. 8

   Bake for 20–23 minutes, until the top is deeply browned and caramelized while the centre remains very jiggly.

9. 9

   Remove from the oven and allow to cool completely in the tin. Once cooled, refrigerate overnight before slicing to allow the texture to set.

Notes

If mixing by hand instead of using a blender, add and mix the ingredients one at a time until smooth before adding the whipping cream. Use naturally runny peanut butter so it is easy to pipe. The cake must be chilled overnight for the best texture.

Nutrition per serving

• dessert
• baking
• cheesecake
• basque cheesecake
• black sesame
• peanut butter
• fusion