sesame matcha cheesecake

base ingredients

• 180g wholemeal “digestive”-like biscuits
• 60g unsalted butter
• 15g granulated sugar
• 1/4 teaspoon salt
• 4 tbsp black sesame seeds, toasted

filling ingredients

• 480g cream cheese, room temp
• 100g sugar
• 2 tbsp flour
• 100g sour cream
• 2 large eggs
• 2 tbsp matcha powder
• 1/2 tsp vanilla extract
• 60g black sesame powder

instructions

1. preheat oven to 180°C
2. butter four 4 inch springform pans
3. wrap exterior of pans (including base but not top) in layer of foil

base

4. add biscuits to food processor, process until fine
5. add butter, sugar, salt — pulse until combined
6. add sesame seeds, stir to combine
7. divide evenly among springform pans
8. pat into even layer (e.g. using cup bottom)
9. add pans to baking tray, bake 15-20 mins until crust is firm and dark golden brown
10. transfer pans to wire rack, let cool fully

filling

11. fit paddle attachment to stand mixer
12. beat cream cheese on medium until fluffy, ~3 min
13. in a bowl, whisk sugar and flour to combine
14. reduce mixer speed to low, slowly add sugar flour mix to cream cheese
15. mix until smooth (not long)
16. add sour cream and vanilla extract, mix until smooth
17. add eggs one at a time, beat until just combined
18. divide cream cheese filling into 2 bowls
19. add matcha to one bowl, black sesame powder to the other
20. stir gently to combine — don’t overmix

baking

21. divide non-matcha mix evenly among pans with the crust
22. layer matcha mix on top
23. put pans on a baking tray
24. add boiling water to tray until half way up pans
25. bake until set but slightly wobbly in center, 15-20 mins
26. turn off oven, leave in oven with door slightly open for 45 mins
27. transfer to wire rack, let cool fully
28. put in fridge for at least 4 hours, ideally overnight
29. release cakes from springform
30. dust with matcha before serving