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

Tips for success

For the best texture, use full-fat cream cheese and heavy cream. Low-fat versions will not set as well and may be too soft.

Make sure the cream cheese is truly softened before beating to avoid lumps. The eggs should be at room temperature to emulsify properly with the fat.

The matcha white chocolate curls are easiest to make when the chocolate is cold. Grate it on the large holes of a box grater directly onto a plate.

If the chocolate starts to soften, pop it in the freezer for a few minutes. The black sesame brittle can be crushed into larger or smaller pieces depending on your preference.

Variations

• Chocolate Swirl: Replace the black sesame paste with melted dark chocolate for a matcha-chocolate marble. Use chocolate brittle instead of black sesame brittle for topping.
• Citrus Twist: Add the zest of one orange or lemon to the cream cheese batter for a bright, citrusy note. Top with candied citrus peel instead of brittle.
• Nutty Delight: Use hazelnut paste instead of black sesame paste. Top with chopped toasted hazelnuts and milk chocolate curls.
• Berry Burst: Swirl in a few tablespoons of raspberry puree along with the matcha and black sesame. Top with fresh raspberries and white chocolate shavings.

Storage and make-ahead

Fridge

Store in the refrigerator for up to 5 days. Keep covered to prevent drying.

Freezer

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

Reheat

This cheesecake is best served cold. If you prefer it slightly warm, let it sit at room temperature for 15 minutes before serving, but do not microwave.

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. The topping is best added just before serving, but if already topped, the curls may soften slightly. Keep the cheesecake covered to prevent it from absorbing other odors.

The cheesecake can be baked and chilled up to 2 days in advance. Keep it in the pan, tightly covered, in the refrigerator.

Add the black sesame cream and matcha chocolate curls just before serving to maintain their texture. The brittle can be stored in an airtight container at room temperature for up to a week.

Serving ideas

Serve the cheesecake chilled, straight from the refrigerator. Use a warm knife to slice cleanly, wiping the blade between cuts.

A thick triangular wedge shows off the marbled interior and the crunchy topping. Pair with a cup of matcha or black sesame latte for a cohesive flavor experience.

For an extra touch, drizzle with a little extra black sesame cream or sprinkle with toasted sesame seeds. The cheesecake is rich, so a small slice goes a long way. It's perfect for dessert after a Japanese-inspired meal or as a showstopper at a tea party.

Frequently asked questions

Recipe card

Matcha Black Sesame Creamy Basque Burnt Cheesecake

Prep 30 minCook 50 minRest 4 hTotal 5 h 20 minServes 10

Ingredients

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

Instructions

1. Chop the black sesame brittle into fine shards. Grate the solid block of ceremonial matcha white chocolate on a box grater into a pile of emerald matcha chocolate curls. Set both aside.
2. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Gradually pour in the heavy cream and mix until fully combined.
3. Divide the batter into two bowls. Whisk the matcha powder into one bowl until no streaks remain. Stir the black sesame paste into the other bowl until evenly combined.
4. Pour the matcha batter into the parchment-lined pan. Spoon the black sesame batter over the top in dollops. Use a knife or skewer to create marbled swirls throughout the batter.
5. Bake at 400°F (200°C) for 45–50 minutes, until the top is deeply browned and the center is set but still creamy. The cheesecake will puff up and crack on top.
6. Let the cheesecake cool completely in the pan on a wire rack for 1 hour. Then refrigerate for at least 3 hours or overnight until fully chilled and set.
7. Spoon the glossy black sesame cream over the top of the cheesecake. Sprinkle with the matcha chocolate curls and the chopped black sesame brittle. Slice a thick triangular wedge and lift it with a cake server.

Contains: eggs, milk, tree nuts, sesame

Estimated nutrition per serving

Calories

480

Protein

9 g

Carbohydrates

32 g

Fat

35 g

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