Recipe of the week: A cheesecake spiced with ‘the flavor of the year’

“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

“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.

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