Creamy Matcha Black Sesame Basque Cheesecake Tips, FAQ & printable recipe

Tips for success

For the best marbled effect, use a knife or skewer to gently swirl the batters in a figure-eight motion. Do not overdo it; a few strokes are enough.

If the matcha white chocolate is difficult to grate, chill it for 10 minutes before grating. The black sesame cream should be spreadable; if it is too thick, loosen it with a little milk or cream.

When slicing, use a sharp knife dipped in hot water and wipe it clean between cuts. This ensures neat, clean slices.

The cheesecake is best served slightly chilled, but letting it sit at room temperature for 10 minutes before serving enhances the flavors. Store leftovers in the refrigerator.

Variations

• Chocolate Sesame: Replace the matcha powder with 2 tbsp cocoa powder and use dark chocolate curls instead of matcha white chocolate. The black sesame and chocolate pair beautifully.
• Citrus Matcha: Add 1 tbsp lemon zest to the matcha batter and top with candied lemon peel instead of brittle. The citrus brightens the matcha flavor.
• Nutty Delight: Swap the black sesame paste for tahini and top with chopped pistachios and honey. This variation adds a different nutty profile.
• Berry Swirl: Swirl in 1/2 cup of raspberry puree instead of black sesame paste. The tart berries contrast with the sweet matcha and white chocolate.

Storage and make-ahead

Fridge

Keep the cheesecake refrigerated in an airtight container for up to 5 days. The topping is best added fresh, but leftovers are still delicious.

Freezer

Freeze the cheesecake (without topping) for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.

Reheat

This cheesecake is served cold or at room temperature. Do not reheat, as it will lose its creamy texture.

Store the cheesecake in an airtight container in the refrigerator for up to 5 days. The topping may soften slightly, but the flavors will remain.

Keep it covered to prevent it from absorbing other odors. For longer storage, freeze the cheesecake without the topping.

The cheesecake can be made up to 2 days ahead. Prepare and bake it, then cool and refrigerate without the topping. Add the black sesame cream, chocolate curls, and brittle just before serving to keep them fresh and crunchy.

Serving ideas

Serve the cheesecake cold or at room temperature. A thick wedge is satisfying on its own, but it also pairs well with a cup of green tea or coffee.

The creamy interior and crunchy brittle shards offer a delightful contrast in every bite.

For a special presentation, place the slice on a plate and drizzle extra black sesame cream around it. Garnish with additional matcha powder or sesame seeds if desired. This cheesecake is a stunning finale to any meal.

Frequently asked questions

Recipe card

Creamy Matcha Black Sesame Basque Cheesecake

Prep 30 minCook 55 minRest 4 hTotal 5 h 25 minServes 10

Ingredients

• 1 cup black sesame brittle, chopped into fine shards
• 6 oz ceremonial matcha white chocolate, grated
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 1/2 cups heavy cream
• 3 tbsp all-purpose flour
• 2 tbsp matcha powder
• 3 tbsp black sesame paste
• 1/2 cup black sesame cream
• 1/4 cup matcha white chocolate curls

Instructions

1. Chop the black sesame brittle into fine shards using a sharp chef's knife. Set aside. Grate the ceremonial matcha white chocolate on a box grater to create a pile of emerald matcha chocolate curls. Reserve half of the curls for the topping and the rest for folding into the batter.
2. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Pour in the heavy cream and mix until combined. Sift in the all-purpose flour and matcha powder, and mix until just incorporated. Divide the batter into two bowls. Stir the black sesame paste into one bowl, and fold the reserved matcha chocolate curls into the other.
3. Alternate spoonfuls of the matcha and black sesame batters into a parchment-lined 9-inch springform pan. Use a knife or skewer to gently swirl the batters together, creating a marbled pattern on the surface. Smooth the top with a spatula, but do not overwork the swirls.
4. Place the pan on a baking sheet and bake in a preheated 400°F (200°C) oven for 50 to 55 minutes, until the top is deeply browned and the center is slightly set but still creamy. The cheesecake should wobble slightly in the center when shaken. Remove from the oven and let cool completely on a wire rack.
5. Once the cheesecake is completely cool, refrigerate it for at least 4 hours, or overnight, until fully chilled and set. Run a knife around the edges, then remove the springform ring. Carefully peel away the parchment paper from the sides.
6. Spoon the glossy black sesame cream over the top of the cheesecake, spreading it gently. Sprinkle with the reserved matcha chocolate curls and the chopped black sesame brittle shards. Slice a thick triangular wedge and lift it onto a plate with a metal cake server, showing the creamy interior and crunchy shards throughout.

Contains: gluten, eggs, milk, sesame, tree nuts

Estimated nutrition per serving

Calories

520

Protein

9 g

Carbohydrates

38 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.