Black Sesame Basque Cheesecake

Ingredients

• 360 g cream cheese (room temperature)
• 95 g granulated sugar
• 3 eggs (whole, room temperature)
• 2 egg yolks (room temperature)
• 190 g heavy cream (room temperature)
• 55 g black sesame paste

Steps

1. 1

   Preheat your oven to 470°F (243°C) for a conventional oven, or 428°F (220°C) if using a convection oven.

2. 2

   In a mixing bowl, stir the room temperature cream cheese until it is completely smooth and free of lumps.

3. 3

   Add the 95g of granulated sugar to the cream cheese and mix until just combined.

4. 4

   In a separate bowl, whisk the 3 whole eggs and 2 egg yolks together.

5. 5

   Gradually add the whisked eggs to the cream cheese mixture, stirring until incorporated.

6. 6

   Pour in the 190g of heavy cream and 55g of black sesame paste, mixing until the batter is fully combined and uniform in color.

7. 7

   Line a 6-inch cake pan with parchment paper, ensuring the paper extends above the edges of the pan to accommodate the rise.

8. 8

   Pour the batter into the prepared pan and tap the pan firmly on the counter to remove any large air bubbles.

9. 9

   Bake for 23 minutes. The center should still have a noticeable jiggle when moved.

10. 10

    If the top is not sufficiently browned after 23 minutes, turn on the broiler for 2 to 4 minutes until the surface is dark and caramelized.

11. 11

    Remove from the oven and allow the cheesecake to cool at room temperature for 30 minutes.

12. 12

    Transfer the cheesecake to the refrigerator and chill overnight before slicing and serving.

Notes

This recipe is gluten-free as it contains no flour or cornstarch. The creator notes that the high temperature is key for the texture. Recipe adapted from erinscozykitchen blog.

Nutrition per serving

• Basque Cheesecake
• Black Sesame
• Baking
• Dessert
• Gluten-Free
• Cake