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.