Black Sesame Cheesecake

8 cookbooks

An almost no bake, simple & easy black sesame cheesecake that’s fluffy and lightly sweetened with a toffee-like crust.

Pups with Chopsticks

Serves 12

8 Ingredients

4 cup Graham Cracker Crumbs

1 cup Unsweetened Shredded Coconut

8 oz Salted Butter

2 Tbsp Granulated Sugar

1 1/4 cup Black Sesame Seeds

1/2 cup Granulated Sugar

250 g Cream Cheese

250 mL Heavy Whipping Cream

15 Steps

Steps 1

Melt the Salted Butter in the microwave 15 seconds at a time for 45 seconds.

Steps 2

In a large bowl, combine the Graham Cracker Crumbs, Unsweetened Shredded Coconut, Granulated Sugar and butter and mix well until it has the consistency of wet sand.

Steps 3

Preheat oven to 350 degrees F (177 degrees C).

Steps 4

If you’re using tartlet shells, press the graham cracker crumbs into the sides of the shell and then the bottom.

Steps 5

If you’re using a 9×9 pan, press the graham cracker crumbs onto the bottom or the pan.

Steps 6

Bake for 10 minutes.

Steps 7

Set aside to cool, once it has finished baking. If you are using tartlet shells, do not remove them out of the shells until they are full cooled, or they will fall apart.

Steps 8

Measure out the Black Sesame Seeds and grind it in a food processor until it is fine and crumbly.

Steps 9

Add Granulated Sugar into the food processor and blitz it with the seed mixture for about 1 minute.

Steps 10

In a large bowl, combine the black sesame seed/sugar mixture and Cream Cheese with a fork or spatula. Cream cheese must be soft else it will not mix with the black sesame seeds evenly.

Steps 11

In another large bowl, use a hand or stand mixer and mix the Heavy Whipping Cream for about 5 minutes until it has formed a thick whipped cream that can hold it’s shape.

Steps 12

Add in the black sesame mixture into the whipped cream and mix it until it is evenly mixed.

Steps 13

If using a 9×11 pan, pour the cream cheese mixture into the 9×9 pan on top of the crust and put it in the fridge to cool and set. To serve, this you can cut them into squares or scoop it out messily for a more rustic dessert.

Steps 14

If using Tarlets, put the cream cheese mixture into the fridge to cool and solidfy for a few hours, when ready to serve, scoop a mound of the mixture out on top of the tarts

Steps 15

Serve it with whipped cream, black sesame seeds, toasted coconut or topping free!