Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup heavy cream
- ½ cup black sesame paste
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F. Grease a 9-inch springform pan and wrap the outside with aluminum foil.
- In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes and let cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and mix in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, black sesame paste, cornstarch, and lemon juice until smooth.
- Pour the cheesecake batter over the cooled crust and tap the pan to remove air bubbles.
- Place the springform pan in a larger baking dish and fill with hot water until halfway up the sides. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
- Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
- Carefully remove the sides of the springform pan and slice the cheesecake. Enjoy chilled.
Notes
- For a nuttier flavor, consider adding toasted black sesame seeds on top before serving.
- You can substitute black sesame paste with tahini for a different twist.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg