Baked Black Sesame Cheesecake 焗黑芝麻芝士蛋糕

                                                 


I ate a black sesame cheesecake at a Japanese cuisine here and it was so good. I love black sesame and I also like cheesecake. Why not I make it myself!

Ingredients: (for 8 inch round pan)

Crust:

4 tbsp unsalted butter, plus extra for greasing

120g graham cookies + 20g black sesame powder

Cake:

2/3 cup sugar

650g cream cheese soften

2 large eggs, plus 1 large egg yolk, at room temperature

1/2 cup black sesame powder

2tbsp all-purpose flour, sifted

Directions

1. Preheat oven to 350F (180C). Grease the cake pan.
2. Put the graham cookies in a large plastic bag and crush into fine crumbs with a rolling pin.
3. Melt the butter in a saucepan or microwave.
4. Add the melted butter to crumbs together with ground sesame powder. Stir until all mixed. Press the crumbs into the base of the pan, pushing them down with the back of a spoon.
5. Use hand or stand mixer to beat cream cheese and sugar until well mix and smooth.
6. Add egg to mixture and mix well. Then finally add the sifted flour to cream cheese mixture. Mix all together until smooth and very well combined.
7. Save around 1/3 of the mixture and add in black sesame powder until well mixed. 
8. Pour plain cream cheese mixture on the cookie base and smooth the top with a palette knife. Then pour gently the black sesame cream cheese mixture on top of plain cream cheese mixture. Smooth the top with a palette knife.
9. Boil a kettle of water. Put the cake in a deep roasting pan and wrap the sides with tin foil.
10. Pour hot water into the pan, to come halfway up the sides, to stop the cake from cracking.
11. Bake for 40 minutes, till set but a bit wobbly. Turn off the oven and wedge open the door
12. After 1hour, remove the cake and place on a wire rack. Remove the sides of the pan.
13. Let it cool completely and transfer to a serving plate or cake stand.