Matcha Black Sesame Basque Burnt Cheesecake with Chocolate Ganache

A deep bronze top, a pale creamy center and a marbled ribbon of black sesame make this basque cheesecake look as dramatic as it tastes. The dark ganache and grated matcha white chocolate finish it with bitter, sweet and nutty notes in every slice, and the whole cake is served straight from the pan.

This matcha black sesame basque burnt cheesecake comes from a simple idea: bake a very rich cream cheese batter at high heat until the top caramelizes deeply, then marble it with black sesame paste before baking. The result is a cheesecake with a dark, slightly burnt-looking top, a golden edge and a soft, custardy interior.

Once chilled, it is finished with a glossy dark chocolate ganache spread outward from the center, then decorated with grated matcha white chocolate, toasted black sesame seeds and a light dusting of matcha powder.

The cake is served whole in its pan, which keeps the marbled surface intact and makes the presentation easy. Because the cheesecake needs several hours to chill and firm, it suits a dessert you plan the day before.

Ingredients

Why this recipe works

Baking at a high temperature sets the edges quickly while the sugar in the batter caramelizes on the surface. That contrast gives the basque style its deep color and slightly bitter, toasted flavor, which is why the top is allowed to darken rather than being covered with foil. The cream and flour keep the center smooth and slightly wobbly even after the cake has set around the edges.

Swirling the black sesame paste into the batter, instead of spreading it on top, creates a marbled pattern through the layers. The paste is thick, so a few gentle passes of an offset spatula are enough to draw it into loose ribbons without fully blending it into the pale batter. Chilling the cake overnight after cooling firms the texture so it slices cleanly, and it lets the flavors settle before the ganache goes on.

Notes and substitutions

Use full-fat cream cheese at room temperature and heavy cream for the richest texture. Softened cream cheese beats smoothly without lumps, and cold cream cheese will leave small flecks in the batter.

Black sesame paste is sold in jars at many grocery stores and Asian markets; a smooth, pourable paste swirls best. The green matcha white chocolate should be chilled before grating so it produces fine shavings instead of smearing.

An 8-inch springform pan with a removable base is the right size for this batter. Line the sides and base with parchment so the cake releases cleanly and the edges can brown freely.

A fine stainless steel grater gives the thin shavings shown in the garnish, and an offset spatula lets you swirl the paste without tearing the surface. A thin spatula helps spread the ganache evenly and keeps the outer caramelized ring visible.

• heavy cream: full-fat crème fraîche for part of the cream, for a tangier finish
• black sesame paste: smooth black tahini, for a milder sesame flavor
• dark chocolate: semisweet chocolate chips, which keep the ganache slightly sweeter

Equipment

• 8-inch springform pan
• parchment paper
• fine stainless steel grater
• offset spatula
• thin spatula
• stand or hand mixer
• wooden end-grain cutting board
• small saucepan