Ingredients
Scale
- 1 cup black sesame seeds
- 1 cup cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup yuzu juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup heavy cream
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan.
- In a blender, blend black sesame seeds until finely ground.
- In a large bowl, beat the cream cheese and sugar until smooth. Add yuzu juice and vanilla extract, mixing well.
- Add eggs one at a time, mixing thoroughly after each addition.
- Fold in the ground black sesame and heavy cream until well combined.
- Pour the cheesecake mixture into the prepared crust.
- Bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Cool completely and refrigerate for at least 4 hours before serving.
Notes
- Yuzu can be substituted with lemon juice if unavailable.
- For a firmer cheesecake, add an extra egg.
- Garnish with additional black sesame seeds or yuzu zest for presentation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg