Black Sesame and Yuzu Cheesecake
An elegant, sophisticated fusion dessert featuring a nutty, charcoal-hued black sesame base and a vibrant, citrusy yuzu cream cheese filling. This striking monochrome cheesecake offers a perfect balance of earthy richness and bright acidity.
Ingredients
Ingredients
- 200 g digestive biscuits finely crushed
- 3 tbsp black sesame paste unsweetened
- 60 g unsalted butter melted
- 500 g cream cheese room temperature
- 150 g granulated sugar
- 3 large eggs room temperature
- 60 ml yuzu juice 100% pure juice
- 1 tbsp yuzu zest freshly grated
- 100 ml heavy cream
- 2 tbsp all-purpose flour sifted
Notes
Store in an airtight container in the refrigerator for up to 5 days. For the best flavor, serve slightly chilled with a dollop of whipped cream or a sprinkle of toasted black sesame seeds. If yuzu juice is unavailable, a mix of 2 parts lemon juice and 1 part lime juice can be used as a substitute.