Description
Layers of rich matcha and black sesame cheesecake offer a unique flavor combination. A beautiful dessert for any occasion.
Ingredients
Units
Scale
- 1 1/4 cups (296 ml) Digestives or animal crackers or ginger cookies, in crumbs
- 4 tbsp butter, melted
- 3 tbsp toasted black sesame seeds
- 3 tbsp granulated sugar
- pinch of salt
- 24 ounces (680 g) cream cheese
- 5/6 cups (148 ml) sour cream
- 3 eggs, room temperature
- 1 tsp vanilla
- 1 tsp almond extract
- 3 tbsp all-purpose flour
- 1 1/4 cups (296 ml) granulated sugar
- 4 tbsp matcha powder (plus more for dusting the top)
- 1/2 tbsp ground/minced ginger
- 3/4 cups (177 ml) black sesame powder
Instructions
- Preheat oven to 350°F (177°C).
- Spray or butter a 10-inch springform cake pan generously; line the bottom with parchment paper.
- Process all ingredients except butter in a food processor, slowly drizzling in the butter until combined.
- Press the mixture into the bottom and slightly up the sides of the pan, using the bottom of a glass to press evenly.
- Bake for 15-18 minutes, until deeply golden.
- Let cool completely.
- Wrap the bottom of the pan with 4 layers of foil.
- Beat cream cheese on medium speed with an electric mixer for a couple of minutes.
- Scrape down the bowl.
- Add sugar and flour; reduce mixer speed to low.
- Add sour cream and extracts; mix until combined.
- Add eggs one at a time, mixing until combined.
- Divide the batter evenly.
- Stir black sesame seeds into one half; stir green tea powder and ginger into the other half.
- Chill both mixtures for 20 minutes.
- Scrape the black sesame filling into the pan.
- Spread the green tea batter over the black sesame filling.
- Smooth the top with a spatula.
- Set the cake pan in a larger roasting pan.
- Place the roasting pan on a rack in the oven.
- Pour boiling water into the roasting pan, about 1-1.5 inches up the side of the pan.
- Bake for 30-35 minutes, or until the center is slightly wobbly.
- Turn off the oven and leave the door slightly ajar for 40 minutes.
- Remove and refrigerate for at least 4 hours or overnight.
- Sift green tea powder or powdered sugar over the top.
- Optionally, drizzle with melted white chocolate or garnish with fresh raspberries or strawberries.
Notes
- To prevent cracking, ensure the cream cheese and eggs are at room temperature before mixing. Cold ingredients can lead to a less smooth texture.
- For a stronger matcha flavor, use ceremonial grade matcha powder. Adjust the amount to your preference.
- Leftover cheesecake can be stored, covered, in the refrigerator for up to 5 days. The flavor will deepen slightly over time.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50
- Sodium: 150
- Fat: 28
- Saturated Fat: 18
- Unsaturated Fat: 8
- Carbohydrates: 55
- Fiber: 3
- Protein: 6
- Cholesterol: 100