Description
Experience a unique twist on classic cheesecake with this Japanese Black Sesame Mochi Cheesecake. Featuring a buttery digestive biscuit crust and a creamy, black sesame-infused filling, this cake offers a perfect balance of sweet richness and nutty sesame flavor, finished with a delicate mochi-like texture. Ideal for special occasions or an elegant dessert treat.
Ingredients
Scale
Crust
- 1 ½ cups crushed digestive biscuits
- ½ cup unsalted butter, melted
Filling
- 2 cups softened cream cheese
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs
- ½ cup heavy whipping cream
- ½ cup black sesame paste
- 1 tablespoon cornstarch
- 1 tablespoon fresh lemon juice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan. Wrap the exterior of the pan with aluminum foil to prevent water from seeping in during the water bath baking.
- Make the Crust: Mix the crushed digestive biscuits thoroughly with the melted butter until well combined. Press this mixture evenly into the base of the prepared springform pan to form the crust. Bake the crust for 10 minutes, then remove and cool it completely.
- Prepare Cheese Mixture: In a large bowl, whip the softened cream cheese until creamy and smooth. Gradually add the granulated sugar, mixing until fully combined. Stir in the vanilla extract to infuse the flavor.
- Add Eggs: Add the eggs one at a time, beating well after each addition. Be sure to scrape down the sides of the bowl to ensure even mixing.
- Incorporate Remaining Ingredients: Gently fold in the heavy whipping cream, black sesame paste, cornstarch, and fresh lemon juice until the batter is uniform and smooth.
- Assemble Cheesecake: Pour the prepared filling over the cooled biscuit crust, smoothing out the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Prepare Water Bath and Bake: Place the springform pan inside a larger baking dish and pour hot water halfway up the sides of the springform pan to create a water bath. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center remains slightly wobbly.
- Cool Gradually: Turn off the oven and leave the door slightly open to allow the cheesecake to cool slowly for about an hour. Then remove it from the oven and let it cool to room temperature.
- Refrigerate: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Serve: Remove the sides of the springform pan carefully, slice the cheesecake, and serve chilled for the best texture and flavor.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the batter.
- Wrapping the springform pan in foil prevents water from leaking into the crust during the water bath baking.
- Using a water bath (bain-marie) helps create a smooth and creamy texture freeing the cheesecake from cracking.
- Black sesame paste can be found in Asian grocery stores or made by grinding toasted black sesame seeds with a bit of oil.
- For best results, refrigerate the cheesecake overnight to allow flavors to meld.
