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

Tips for success

For a cleaner slice, dip a sharp knife in hot water and wipe it dry before each cut. This melts through the cheesecake smoothly without dragging the filling.

Also, use a cake server or a wide spatula to lift the slices, as the cheesecake is delicate. For the most dramatic presentation, cut the cheesecake into thick wedges and serve with a dollop of extra black sesame cream on the side.

If the matcha chocolate curls are too large, gently crush them with your fingers before sprinkling. The black sesame brittle can be made ahead and stored in an airtight container for up to a week.

To enhance the sesame flavor, toast the black sesame seeds lightly before making the paste. The cheesecake is best served chilled, straight from the refrigerator, as it becomes too soft at room temperature.

Variations

• Chocolate Swirl: Replace the black sesame paste with melted dark chocolate for a matcha-chocolate marble. Omit the black sesame brittle and use chocolate shavings instead.
• Citrus Matcha: Add the zest of one lemon or orange to the cream cheese batter for a bright, citrusy note. Top with candied citrus peel instead of sesame brittle.
• Vanilla Sesame: Skip the matcha and use only black sesame paste for a fully sesame cheesecake. Add a teaspoon of vanilla extract to the batter and top with toasted white sesame seeds.
• Berry Swirl: Swirl in a raspberry or strawberry puree instead of the black sesame paste. Top with fresh berries and a dusting of confectioners' sugar.

Storage and make-ahead

Fridge

Store in the refrigerator, covered, for up to 5 days. For best texture, let sit at room temperature for 10 minutes before serving.

Freezer

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

Reheat

This cheesecake is served cold; do not reheat. If frozen, thaw in the refrigerator overnight before serving.

Store the cheesecake in the refrigerator, covered, for up to 5 days. Keep it in the springform pan or transfer to an airtight container.

The toppings may soften over time, so add them just before serving if you plan to store leftovers. For longer storage, wrap the cheesecake tightly in plastic wrap and refrigerate for up to a week.

The cheesecake can be made up to 2 days ahead. Prepare and bake it, then cool and refrigerate it as directed. Do not add the toppings until ready to serve. The black sesame brittle can be made a week ahead and stored in an airtight container. The matcha chocolate curls can also be grated in advance and kept in the refrigerator.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator. For the best texture, let it sit at room temperature for 10–15 minutes before slicing, but do not let it become too soft. Cut into thick wedges with a warm knife and lift each slice with a metal cake server. The cheesecake is rich, so a small slice goes a long way.

This cheesecake pairs beautifully with a cup of matcha tea or a simple black coffee. The bitterness of the matcha and the nuttiness of the sesame complement the sweetness of the cheesecake.

For an extra touch, serve with a small scoop of vanilla ice cream or a drizzle of black sesame sauce. The toppings add crunch and visual appeal, making it a stunning dessert for any occasion.

Frequently asked questions

Recipe card

Matcha Black Sesame Basque Burnt Cheesecake

Prep 30 minCook 55 minRest 4 hTotal 5 h 25 minServes 12

Ingredients

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

Instructions

1. Chop the black sesame brittle into fine shards with a sharp knife. Grate the block of ceremonial matcha white chocolate on a box grater into a pile of emerald matcha chocolate curls. Set both aside for topping the cheesecake later.
2. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
3. With the mixer on low, add the heavy cream and all-purpose flour, mixing just until incorporated. Do not overmix. The batter should be pourable and smooth.
4. Divide the batter equally into two bowls. Whisk the matcha powder into one bowl until fully green. Whisk the black sesame paste into the other bowl until evenly combined and dark.
5. Line a 9-inch springform pan with parchment paper, crumpling it first for a rustic look. Pour the matcha and black sesame batters alternately into the pan. Use a knife or skewer to gently swirl the two batters to create a marbled pattern.
6. Gently tap the pan on the counter to release air bubbles. Smooth the swirled surface with an offset spatula, being careful not to blur the marbling too much.
7. Place the pan on a baking sheet and bake in a preheated 400°F (200°C) oven for 50–55 minutes, until the top is deeply browned and the center is still slightly jiggly but set. The cheesecake will continue to set as it cools.
8. Let the cheesecake cool in the pan on a wire rack for at least 1 hour. Then refrigerate for at least 4 hours, or overnight, to allow it to set completely before slicing.
9. Spoon the glossy black sesame cream over the top of the chilled cheesecake. Sprinkle with the chopped black sesame brittle and the matcha chocolate curls. Slice a thick triangular wedge and lift it with a metal cake server to serve.

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

Estimated nutrition per serving

Calories

520

Protein

8 g

Carbohydrates

38 g

Fat

38 g

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