Matcha Black Sesame Basque Burnt Cheesecake with Chocolate Ganache Tips, FAQ & printable recipe

Tips for success

Chill the cheesecake fully before adding the ganache. A cold, firm surface holds the ganache in a neat outward swirl and prevents it from sinking into the cake. Run a thin knife around the inside of the pan before releasing the sides, and clean the blade between cuts so each slice keeps its marbled pattern and caramelized edge intact.

Keep the matcha white chocolate cold while you grate it. Warm chocolate smears on the grater and produces paste instead of shavings. Lay a sheet of parchment under the grater to catch the curls, then gather them gently with a spoon. Add the garnish just before serving so the curls stay crisp and the green color stays bright against the dark ganache and sesame seeds.

Variations

• Classic Vanilla Version: Skip the black sesame paste and keep the batter plain. Bake the same way until the top is deeply caramelized, then finish with the dark chocolate ganache and the matcha white chocolate curls for a simpler, bright green and dark brown finish.
• Extra Sesame Swirl: Increase the black sesame paste to four tablespoons and swirl it through more deliberately, creating bolder dark streaks. The cheesecake will taste more nutty and toasted, which pairs especially well with the bitter dark ganache and the toasted black sesame seeds on top.
• Milk Chocolate Ganache: Replace the dark chocolate with finely chopped milk chocolate for a sweeter, creamier ganache. Use the same amount of cream and follow the same method. The milder ganache balances the strong caramel of the baked top and softens the bitterness of the black sesame.
• Individual Cakes: Divide the batter among six small ramekins lined with parchment. Bake them for about 25 to 30 minutes, until the tops are caramelized and the centers still wobble. Chill them, then spoon a small amount of ganache on each and finish with the matcha curls and sesame seeds.

Storage and make-ahead

Fridge

Store the cheesecake covered in the refrigerator for up to four days, keeping the ganache and garnish on top.

Store the finished cheesecake covered in the refrigerator, still in its springform pan or transferred to a cake container. Keep the ganache and garnish on the cake, and cover the top loosely so it does not absorb fridge odors.

The cheesecake keeps well for up to four days, and the flavors often improve on the second day as the sesame and caramel notes settle. Do not leave it at room temperature for more than two hours. Slice only what you plan to serve, since the cut edges dry out faster than the whole cake.

This cheesecake is best made one day before serving. Bake the base, cool it, and chill it overnight, which gives you a firm surface for the ganache. You can also grate the matcha white chocolate a few hours ahead and keep the curls in a sealed container in the refrigerator.

Toast the black sesame seeds in advance and store them in a dry jar. Make the ganache on the day you serve the cake, then spread it while it is still pourable. Add the garnish just before serving, so the matcha powder stays bright and the chocolate curls keep their shape.

Serving ideas

Serve the cheesecake whole in its springform pan on a wooden board or a cake stand, so guests can admire the marbled surface and caramelized top before you cut it. Use a long, thin knife dipped in hot water and wiped dry between cuts.

Each slice should show the dark sesame ribbons, a dark caramelized edge and a generous swirl of ganache. The bitterness of the burnt top pairs well with the sweet, floral matcha chocolate, so serve the cake with unsweetened tea or black coffee to balance the richness.

For a plated dessert, lift the cheesecake from the pan once it is well chilled and place a slice on a small plate. Add a few matcha chocolate curls and a pinch of black sesame seeds beside the slice, and a light dusting of matcha powder over the plate for contrast.

Serve the cake at cool room temperature, about 20 minutes after taking it from the refrigerator, so the texture stays creamy and the ganache softens slightly on the tongue.

Frequently asked questions

Recipe card

Matcha Black Sesame Basque Burnt Cheesecake with Chocolate Ganache

Prep 35 minCook 50 minRest 5 hTotal 6 h 25 minServes 10

Ingredients

• 2 oz green matcha white chocolate, for grating and garnish
• 24 oz cream cheese, softened to room temperature
• 3/4 cup granulated sugar
• 4 large eggs, at room temperature
• 1 1/4 cups heavy cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 tbsp black sesame paste
• 1 tbsp toasted black sesame seeds, for sprinkling
• 1 tsp matcha powder, for dusting
• 4 oz dark chocolate, finely chopped
• 1/3 cup heavy cream

Instructions

1. Chill the green matcha white chocolate until firm. Grate it on a fine stainless steel grater over a sheet of parchment, collecting the fine green shavings and the curled pieces for garnish. Set them aside in a cool place.
2. Heat the oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, letting it rise above the rim so the edges can brown and the cake can be lifted out later.
3. Beat the softened cream cheese and sugar in a large bowl on medium speed until completely smooth, scraping the bowl often. Add the salt and flour and mix briefly so no lumps remain.
4. Add the eggs one at a time on low speed, mixing until each is just combined. Pour in the heavy cream and vanilla extract and mix until the batter is silky and evenly pale.
5. Pour about two-thirds of the batter into the lined pan. Dollop the black sesame paste over the surface, then pour the remaining batter on top. Drag an offset spatula through the layers in loose circles to create a marbled green and black pattern.
6. Bake the cheesecake for about 45 to 50 minutes, until the top is deeply caramelized, dark brown at the edges and the center still has a slight wobble. Let it cool in the pan on a rack, then chill it for at least 5 hours.
7. Heat the heavy cream in a small saucepan until it just simmers. Pour it over the chopped dark chocolate, let it stand for one minute, then stir until smooth and glossy.
8. Spoon the dark chocolate ganache into the center of the chilled cheesecake. Use a thin spatula to spread it outward in a loose swirl, leaving a border of the caramelized top visible.
9. Arrange the matcha chocolate curls and shavings on top. Sprinkle the toasted black sesame seeds and a light dusting of matcha powder. Serve the cheesecake whole in the pan, cutting slices with a warm knife.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

520

Protein

9 g

Carbohydrates

38 g

Fat

37 g

Fiber

1 g

Sugar

32 g

Sodium

250 mg

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