Lime and Black Sesame Cheesecake
Seed The Day!
What is Lime and Black Sesame Cheesecake?
💚🖤 Lime + black sesame = a flavour combo you never knew you needed! Smooth cheesecake, rich sesame, and a citrus zing – this lime and black sesame cheesecake is a winner!
You’ll love it if…
… you love cheesecake and want a twist on the original. The unexpected nuttiness and unique colour make for an elegant and showstopping dessert.
You know when you watch a sports movie or basically any movie with a contest – the dark horse, underdog contestant comes out of nowhere and wins? Everyone else in the contest is surprised because they didn’t see it coming, but you’re not because, well, you’ve been following them the entire film. You know how hard they trained and the obstacles they overcame. You know they deserve the glory. Its poetic justice.
Black sesame is that dark horse contestant. Nobody expects it to be a winner, but when it comes to this cheesecake recipe, it undoubtedly is.
Winner, winner, black sesame after dinner.
Seriously, this is cheesecake that has grown-up with a glow-up. The black sesame adds a deep toasty nuttiness to the rich creaminess of the cheese. The lime cuts through the flavours and brightens the whole dessert. And that colour, wow. Especially when you’re swirling the deep grey through the white cream cheese, that is the moment you know it’s a winner.
This black sesame cheesecake is on the victory podium. Are you up there with it?
Gather the Ingredients
Make the Black Sesame Cheesecake Mixture
Toast black sesame seeds and put into a food processor with a little water and blitz until the sesame forms a thick paste.
In a small saucepan heat whole milk on low heat and add white chocolate and mix. Add bloomed gelatine.
Mix cream cheese at room temperature with black sesame paste. Add icing sugar and mix thoroughly. Add the warm gelatine milk and mix.
Fold through whipped cream, add the lime and zest.
Make the Base
In a food processor blitz digestive biscuits to a sand texture. Add sesame seeds and melted butter and mix together.
Assemble the Cheesecake
Press the biscuit base into a baking dish or tray. Pour the sesame cheesecake mixture on top.
Sprinkle with mixed sesame seeds (optional). Leave to set in the fridge for a few hours or overnight.
Serve and Enjoy!
Once the cheesecake has cooled and set, cut into slices and serve.
- In this recipe I’ve suggested how to make your own black sesame paste, but you can buy ready made black sesame paste in the Asian section of the supermarket.
- Chill Your Mixing Bowl and Cream: When whipping cream, start with a cold bowl and chilled cream to ensure it reaches the ideal, airy texture quickly. This helps the cheesecake filling stay light and fluffy without over-beating.
- Prevent Lumps in the Cream Cheese Mixture: Soften the cream cheese to room temperature before mixing. Blend it well with sugar before adding whipped cream or gelatin, ensuring a smooth, lump-free texture.
- If you want to create a beautiful marbled effect, create two batches of cheesecake mix; one without the black sesame and one with. Once you have poured the plain cheesecake mix layer onto the base, pour the sesame mix in a spiral shape and use a toothpick or knife to swirl gently, creating an eye-catching design without over-mixing the layers.
Lime and Black Sesame Cheesecake
Equipment
- Food processor
- non-stick saucepan
- oven and baking dish
Ingredients
- 1 cup digestive biscuits or graham crackers
- 1 cup black sesame seeds
- 1/2 cup black and white sesame seeds
- 1/4 cup melted butter
- 200 grams cream cheese
- 200 grams icing sugar *the chef has used a mix of icing and raw sugar
- 50 ml whole milk
- 100 ml full cream
- 2 tablespoons honey
- Zest of 1 lime
- Zest of 1 lemon
- Juice of 1/2 lime
- 50 grams white chocolate
- 1 teaspoon vanilla extract / essence
- 2 teaspoons gelatine powder
Instructions
- In a dry pan on low to medium heat, toast 1 cup of black sesame seeds for a couple of minutes until it is shiny and releasing its aroma. Remove from the pan and set aside to cool.
- Toast 1/2 cup of black and white sesame seeds the same way and set aside separately.
- When the toasted black sesame seeds have cooled, put into a food processor with a little water and blitz until the sesame forms a thick paste.
- Bloom 2 teaspoons gelatine powder in 1 tablespoon of cold water.
- In a large bowl with 100 ml full cream, add 1 teaspoon vanilla extract and whip into soft peaks.
- In a small saucepan heat 50 ml whole milk on low heat until you see steam start to appear. Add 50 grams white chocolate and mix.
- Once the white chocolate has dissolved, turn off the heat and add the bloomed gelatine. Mix thoroughly until the gelatine dissolves. Set aside.
- In another bowl add 200 grams cream cheese at room temperature, and add the black sesame paste. Mix well to soften the cream cheese. Add 200 grams icing sugar and mix thoroughly. Add the warm gelatine milk and mix.
- Add the zest of 1 lime and 1 lemon, juice of half a lime, and 2 tablespoons honey. Mix well.
- Fold in the whipped cream and set aside.
- In a food processor blitz 1 cup of digestive biscuits or graham crackers to a fine sand like texture. You can also put the biscuits in a ziplock bag and pound it with a rolling pin or the back of a heavy pan.
- Mix 1/4 cup melted butter, the biscuit crumble and 1/4 cup of the toasted black and white sesame seeds.
- In a cake tin or pie dish, spread out the biscuit crumble and compress with the bottom of a bowl or cup to form an even base. Compact it well.
- Pour the sesame cheesecake mix on top of the base.
- Sprinkle the remaining 1/4 cup of the toasted black and white sesame seeds and put in the fridge.
- Leave for a few hours until set or overnight. Serve.
Video
FAQ
How do I keep the crust firm without baking?
Chill the crust for at least 30 minutes in the fridge, allowing the butter in the crust to solidify. For extra firmness, try freezing it for 15 minutes.
What’s the best way to fold whipped cream into the cheesecake filling?
Gently fold the whipped cream in thirds, using a spatula. This keeps air in the mixture, giving the cheesecake a light, airy texture without over-mixing.
How long does it take to set?
Plan to refrigerate the cheesecake for at least 4 hours, or overnight if possible. This ensures a firm, sliceable texture.
What toppings pair well with black sesame flavour?
Black sesame pairs beautifully with fruit like strawberries, blueberries, or sliced mango. You could also drizzle white chocolate or sprinkle roasted sesame seeds on top as the chef has done for added texture.
