Black Sesame Cottony Cheesecake Recipe

Name: Black Sesame Cottony Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces cream cheese; 3 1/2 tablespoons unsalted butter; 100 ml cream (35% milk fat); 60 g cake flour; 1/4 cup cornflour; 6 egg yolks; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1 tablespoon black sesame powder; 6 egg whites; 1/4 teaspoon cream of tartar; 140 g caster sugar; 2 tablespoons milk

Servings: persons

8 ounces cream cheese
3 1/2 tablespoons unsalted butter
100 ml cream (35% milk fat)
60 g cake flour
1/4 cup cornflour
6 egg yolks
1 tablespoon lemon juice
1/4 teaspoon salt
1 tablespoon black sesame powder
6 egg whites
1/4 teaspoon cream of tartar
140 g caster sugar
2 tablespoons milk

1
Melt cream cheese and butter over a double boiler. Whisk to combine. Set aside to cool. Add the cream and whisk to combine.
2
Meanwhile, line and grease the base and side of a 8-inch spring form cake pan. Preheat oven to 160C (fan-forced).
3
Sift the cake flour and corn flour to the cheese mixture. Add in egg yolk, lemon juice, sesame powder and salt. Gently whisk to thoroughly combine all the ingredients. At this stage, if your mixture is a bit too stiff, add in 1-2 tbsp of milk. The mixture should be similar to your normal cake mixture.
4
Whisk egg white with cream of tartar until foamy. Add sugar, tablespoon by tablespoon. Whisk until soft peak forms (don't whip the egg white too stiff, the cake will be likely to crack).
5
Add 1/3 of the egg white to the cheese mixture to lighten it. Then, gently but thoroughly fold the egg white to the cheese mixture. Be careful not to destroy all the air bubbles in the egg white.
6
Gently pour into the prepared pan. Using foil, wrap the outside of the pan. Put the cake pan into a roasting pan. Add boiling water to half-way of the cake pan.
7
Bake in the oven for 1 hour 10 min or until the cake is set.
8
Take out, leave in the pan to cool. Serve at room temperature.

1043

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces cream cheese, 3 1/2 tablespoons unsalted butter, 100 ml cream (35% milk fat), 60 g cake flour, and more.

Yes, Black Sesame Cottony Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black Sesame Cottony Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions