Black Sesame Matcha Cheesecake

Ingredients

• 1 1/2 cups graham cracker crumbs
• 3 tbsp black sesame paste (or ground black sesame seeds)
• 5 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 2 tbsp high-quality matcha powder
• 2 tbsp warm water
• 1 tsp vanilla extract
• 3 tbsp black sesame paste (for swirl)
• 2 tbsp heavy cream

Instructions

1. 1

   Preheat oven to 325°F (165°C). Mix graham cracker crumbs, 3 tbsp black sesame paste, melted butter, and 2 tbsp sugar. Press firmly into the bottom of a 9-inch springform pan. Bake 10 minutes; cool.

2. 2

   Beat cream cheese and 1 cup sugar until completely smooth, scraping down the sides of the bowl often.

3. 3

   Add eggs one at a time, beating on low until just incorporated.

4. 4

   Mix matcha powder with warm water to form a smooth paste. Add to cream cheese mixture along with sour cream and vanilla. Beat until smooth and uniformly green.

5. 5

   Stir 3 tbsp black sesame paste with 2 tbsp heavy cream until fluid.

6. 6

   Pour matcha cheesecake batter over the crust. Drop spoonfuls of the black sesame mixture over the surface, then use a skewer to swirl.

7. 7

   Wrap the springform pan tightly in foil and bake in a water bath for 55–65 minutes until edges are set but center jiggles slightly.

8. 8

   Turn oven off, crack door, and cool cheesecake inside for 1 hour. Remove from water bath and refrigerate at least 6 hours before unmolding.