Easy Black Sesame Basque Cheesecake

Rich, nutty, and creamy, this easy Black Sesame Basque Cheesecake is blended in minutes and baked to perfection with a gooey center and caramelized top. A stunning twist on the classic Basque cheesecake!

Our family loves this black sesame version of Basque cheesecake. That amazing nutty aroma from the black sesame paste paired with the slightly gooey, custard-like center is absolutely divine. And the best part? This recipe couldn’t be easier — just blend everything in a blender, pour, and bake. That’s it! No water bath, no cracking worries — just pure, creamy deliciousness.

Why You’ll Like This Recipe

1. Everything goes straight into the blender — no need for a mixer or multiple bowls.
2. The black sesame adds a deep, toasty flavor that balances beautifully with the creamy cheesecake base.
3. It has that signature Basque cheesecake look — caramelized on top, silky in the middle.
4. This is one of the simplest cheesecakes you’ll ever make, with minimal effort and maximum flavor.

Ingredients and Substitutions

1. Cream cheese: Use full-fat cream cheese for the best texture. Low-fat versions won’t give you the same creaminess.
2. Black sesame paste: I use pure roasted unsweetened black sesame paste. You can make your own black sesame paste by grinding toasted black sesame seeds into a paste or buy a good-quality unsweetened black sesame paste.
3. Eggs: Large-size eggs, about 50 grams each without the shell.
4. Heavy cream: Use at least 35% fat content for a rich and smooth texture.
5. Cornstarch: Helps slightly firm up the texture while keeping it creamy.
6. Sugar: Regular granulated sugar works well. Adjust slightly to taste if your sesame paste is sweetened.
7. Salt: Just a pinch enhances the flavor and balances the sweetness.

Tips for Success

1. Make sure all ingredients are at room temperature before blending for a smooth batter.
2. Don’t overbake — the cheesecake should be set around the edges but very jiggly in the center.
3. Broil carefully — the top should be dark and caramelized but not burnt.
4. Chill overnight for the best texture and flavor.

Serving Suggestions

1. Dust with powdered sugar or black sesame powder before serving.
2. Drizzle with a touch of honey or black sesame sauce for extra decadence.
3. Serve slightly chilled or at room temperature, both are delicious.

Storage

1. Refrigerator: Store in an airtight container for up to 5 days.
2. Freezer: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before serving.

Frequently Asked Questions

1. Can I use black sesame powder instead of paste?
   You can, but the texture and richness will be different. If using powder, mix it with some oil or cream to form a paste before blending.
2. Can I bake this in a larger pan?
   Yes. You can double the recipe for an 8-inch round pan. Adjust baking time to around 28–32 minutes, or until the edges are set but the center still jiggles.
3. My cheesecake cracked or didn’t brown enough. What went wrong?
   It’s okay if it cracks — the rustic, burnt look is part of the charm! If it didn’t brown enough, you can broil for a few extra seconds, watching closely.

If you love black sesame desserts, this Black Sesame Basque Cheesecake will steal your heart. It’s rich, nutty, creamy, and beautifully imperfect, exactly what a Basque cheesecake should be. Once you see how easy it is to make, it’ll quickly become a family favorite too!