Chinese fusion · baked

Black Sesame Basque

A burnt-top cheesecake gone pewter from toasted black sesame paste, jiggly in the middle, bitter-sweet at the crust, like a sesame tangyuan grew up.

Prep: 20 min
Cook: 45 min
Total: 5 hr 5 min
Serves: 8

2 lb (32 oz) cream cheese, at room temperature
1¼ cups sugar
4 large eggs
1½ cups heavy cream
⅓ cup black sesame paste
1 tsp vanilla extract
¼ tsp salt
3 tbsp all-purpose flour
toasted black sesame seeds, to finish

Total time includes cooling. Black sesame paste is in jars near the tahini; or grind toasted black sesame with a little oil. Don't be afraid of the dark top. That's the Basque part.

Heat the oven to 425°F (220°C). Line a 9-inch springform with parchment so it overhangs the rim by a few inches.
Beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then the cream, sesame paste, vanilla, and salt. Sift in the flour and mix just until combined.
Pour into the pan. Bake 40-45 minutes, until the top is a deep mahogany-black and the center still wobbles like unset custard.
Cool in the pan, then chill at least 4 hours. Release, scatter sesame seeds, and slice with a hot knife.