“Flavor of the month? Absolutely not,” says Betty Hallock in the
Los Angeles Times. “It’s the flavor of the year.” From Tokyo to Los Angeles to New York to Paris, chefs are swooning over black sesame seeds. These smoky, almost peppery, rather bitter seeds are showing up in everything from macaroons and ice cream to eclairs and cakes—and even donuts. No longer a mere garnish, black sesame seeds have become a staple. This recipe is guaranteed to change the way you think about desserts.
Recipe of the week
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Layered green tea and black sesame cheesecake
Note: Whole and ground black sesame seeds and matcha green tea powder are available in Asian markets.
9 whole graham crackers, ground (1-1/3 cups ground)
6 tbsp butter, melted
3 tbsp plus 2 tsp whole black sesame seeds, divided
Butter for cake pan
2 (8-oz) packages cream cheese, at room temperature
3/4 cup plus 2 tbsp plus 2 tsp sugar, divided
3 cups sour cream, divided
3 large eggs
1 tbsp matcha green tea powder
1 tbsp plus 2 tsp ground black sesame seeds, divided
1 tsp vanilla
Heat oven to 325 degrees. Place cake dish filled with water on bottom rack. Place graham cracker crumbs in medium bowl.
Slowly pour melted butter over crumbs, stirring with fork. Add 2 tbsp whole black sesame seeds, mix. Spread mixture into
buttered 8-inch springform pan, patting it onto bottom and about an inch up sides of pan, then pressing firmly with bottom of a glass. Refrigerate while you prepare filling.
In bowl of electric mixer, beat softened cream cheese until smooth. Beat in 3/4 cup plus 2 tbsp sugar. Add 2 cups sour cream and beat. Beat in eggs one at a time. Try not to over-beat. Divide filling into two bowls. Combine green tea powder and a little of filling from one bowl and mix until smooth. Return green tea mixture to one bowl of filling and mix to combine evenly.
To the other bowl of filling, add 2 tsp whole black sesame seeds and 2 tsp ground black sesame seeds; combine thoroughly. Pour green tea filling into chilled crust. Carefully spoon black sesame filling over green tea layer. Smooth with offset spatula.
Place cheesecake on center rack of oven, bake for about 1 hour, 15 minutes. Edges should be set, but center will be a little wobbly. Turn oven off, let cake cool about 5 minutes with oven door propped open with wooden spoon.
Meanwhile, prepare topping. Mix remaining 1 cup sour cream with remaining 2 tsp sugar and vanilla. Remove cheesecake from
oven. Remove pan of water and heat oven back up to 425 degrees. Spread sour cream mixture over black sesame layer with offset spatula. Bake for 8 minutes.
Allow cheesecake to cool to room temperature, about 2 hours, on rack before transferring it to refrigerator. Refrigerate overnight to set. Before serving, sprinkle with remaining whole black sesame seeds. Serves 12 to 16.
