After a long break from baking due to the tedious job hunting process, this cheesecake reminded me how fun baking can be. It’s also a privilege to make something for people I care about, those who make Seattle feel like home for me. Happy birthday, Yvan and Emily!

(From a young age, my favorite part of any cheesecake has always been the crust, and this time, I finally realized how easy it is to make it myself.)

Ingredients

Crust



Sesame Cheesecake Filling









Procedure

1. Make the Crust

  1. Crush the digestive biscuits into fine crumbs.
  2. Melt the unsalted butter and mix it evenly with the crumbs.
  3. Pour the mixture into the bottom of the baking pan.
  4. Press firmly using a spoon or the bottom of a cup to compact and level.
  5. Refrigerate for 15–20 minutes to set.
    Sesame Cheesecake-crust

2. Make the Sesame Cheesecake Filling

  1. Beat the cream cheese until smooth and lump-free.
  2. Add sugar and mix until fully incorporated.
    Sesame Cheesecake-cream cheese
  3. Add the first egg and mix well, then add the second egg and mix again.
  4. Add black sesame paste and mix until the color is completely uniform.
    Sesame Cheesecake-mix
  5. Pour in heavy cream, then add vanilla extract and salt. Mix gently.
  6. Sift in cornstarch and mix until smooth with no visible lumps.

3. Bake

  1. Preheat oven to 160°C / 320°F.
  2. Pour the filling over the chilled crust.
    Sesame Cheesecake-pour
  3. Tap the pan lightly on the counter to release air bubbles.
  4. Bake using a water bath for 60 minutes.

  5. The center should jiggle slightly when done.

    Sesame Cheesecake-finish
    Sesame Cheesecake.jpeg

5. Cool and Chill

  1. Let the cheesecake cool completely at room temperature.
  2. Refrigerate for at least 6 hours, preferably overnight, before slicing.
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