Matcha Black Sesame Basque Burnt Cheesecake with Chocolate Curls Step-by-step instructions

Before you start

Measure every ingredient into small prep bowls, pat proteins or vegetables dry with paper towels, and preheat your pan thoroughly before adding oil so browning starts cleanly without steaming.

Take your time with each step, and the result will be worth every minute spent in the kitchen.

Instructions

Prep and Aromatics

1. 1Prepare the pan and oven
   Heat the oven to 400°F (200°C). Line the bottom and sides of an 8-inch springform pan with parchment paper, letting the paper rise a little above the rim so the top can brown well. Set the pan on a baking sheet.
   Look for Parchment sits flat against the bottom and rises above the rim
   Tip Lightly crumple the parchment first so it presses neatly into the corners of the pan.
2. 2Soften the cream cheese
   Beat the cream cheese in a large bowl with a mixer on medium speed until completely smooth and free of lumps. Scrape the bowl well, then add the sugar and salt and beat until combined.
   Look for The cream cheese looks silky and no lumps remain
   Tip Room-temperature cream cheese blends without lumps and keeps the batter smooth.
3. 3Mix the matcha batter
   Beat in the eggs one at a time, scraping down the bowl after each addition. Add the vanilla, then pour in the heavy cream and mix on low speed until just combined. Sift the flour and matcha powder over the batter and fold them in gently.
   Look for The batter looks pale green and smooth with no streaks of flour
   Tip Fold the flour and matcha in gently to avoid overmixing the batter.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface.

Take a moment to check the color, texture and aroma before moving on to the next stage.

Main Cooking Stage

4. 4Add the sesame and pour the batter
   Stir the black sesame seeds into the batter, then pour it into the lined springform pan. Spread the surface into a gentle swirl and sprinkle the remaining black sesame seeds around the top of the batter.
   Look for The surface looks even with dark sesame scattered across it
   Tip Tap the pan gently on the counter to release any trapped air bubbles.
5. 5Top and bake until caramelized
   Sprinkle the white sesame seeds and white chocolate flakes over the top of the batter. Bake for 40 to 50 minutes, until the top is deeply caramelized and dark brown at the edges while the center still has a slight jiggle, then let it cool.
   Look for The top turns dark golden-brown with darker, caramelized edges
   Tip Rotate the pan halfway through baking so the top colors evenly.
6. 6Cool the cheesecake completely
   Turn off the oven and leave the cheesecake inside with the door cracked for 15 minutes. Then transfer it to a wire rack and let it cool to room temperature, about 2 hours, before refrigerating for at least 4 hours.
   Look for The center feels set and the sides pull slightly from the pan
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Chilling overnight gives the cleanest slices and the firmest texture.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface.

Take a moment to check the color, texture and aroma before moving on to the next stage.

Final Glaze and Plating

7. 7Grate the matcha chocolate
   Wearing nitrile gloves to keep the chocolate clean, grate the green matcha chocolate bar on the large holes of a box grater over the board. Let the fine shavings and curls fall onto the board, then roll the longer curls gently with your fingers.
   Look for Fine green shavings and loose curls collect on the board
   Tip Chill the chocolate bar briefly before grating so it holds its shape.
8. 8Plate and garnish the cake
   Remove the cheesecake from the pan and set it on a serving plate. Drizzle the dark chocolate sauce over the top, dust with matcha powder and scatter sesame seeds, then arrange the matcha chocolate curls across the surface. Slice with a long, warm knife, wiping the blade between cuts.
   Look for The sauce and curls cover the top and the slice holds its shape
   Tip Dip the knife in hot water and wipe it dry before each cut for clean edges.

Every ingredient is evenly coated, fragrant and progressing at a steady gentle sizzle without sticking to the pan surface.

Take a moment to check the color, texture and aroma before moving on to the next stage.

Common mistakes

Avoid crowding the pan or flipping too early before a crust forms, keep the burner at steady medium-high heat so aromatics never scorch, and season in balanced layers rather than only at the end.

How to tell it’s done

The dish is ready when the exterior shows even golden color, the center feels tender when pressed gently with a fork, and the sauce coats the back of a spoon glossy and fragrant.

• Egg dishes: 160°F (71°C) in the thickest part