This black sesame marble cheesecake is no-bake, gorgeous, and such an interesting play on flavors. Using black tahini, it adds a savory, nutty hint to the cheesecake that you just don’t normally come across. It comes together so quickly and is not too sweet, and perfect for warmer weather. This black sesame marble cheesecake is a sophisticated take on cheesecake that is sure to impress!
The black sesame adds a nutty flavor that complements the richness of the cream cheese, and I added toasted sesame seeds into base for extra sesame flavor. Also, the final product is so pretty!
Black sesame marble cheesecake
- 150 g of trader joe’s cat cookies
- 20 g of toasted black sesame seeds
- 1 egg yolk
- 60 g of unsalted butter
- 400 g cream cheese – room temp
- 400 ml of heavy cream
- 120 g of granulated sugar
- 15 g of powdered gelatin
- 3 tablespoons water
- 4 tsp black sesame paste
- in a food processor, pulse the cookies until fine, add the butter and egg yolk and pulse until it’s the texture of wet sand. press this down into the bottom of the springform pan and then set into the fridge for 30 min.
- combine water with gelatin in a small cup and whisk to combine, let it sit.
- beat the cream cheese until smooth, then add the sugar. in thirds, add the heavy cream and beat until smooth/combined.
- microwave the gelatin for about 20-30 seconds (keep an eye on it) and when it’s liquid, stir it into the cream cheese mixture and beat for a few seconds to combine.
- Transfer 1/3 volume of filling to another bowl, add black sesame paste and mix well.
- Pour half of the cream cheese filling into the pan, and then pour dollops of the black sesame mixture in, swirling around with a knife. Repeat and make the design on top pretty.
- let the cheesecake set in the fridge for a minimum of three hours before eating. yum!