Black Sesame Basque Burnt Cheesecake

Creamy basque burnt cheesecake filled with nutty black sesame flavor in every bite. This black sesame basque burnt cheesecake is one of our favorite desserts, simple to make yet so delicious.

How are you guys doing? I can’t believe we’re already at the end of July!

My husband Gordon and I were at a wedding this past Friday. It was nice to catch up with friends we haven’t had a chance to see in awhile since everyone has been busy with their own personal things, including us.

Then, next weekend is Gordon’s birthday, so we’re doing a little weekend getaway to Las Vegas. Our first trip since our honeymoon last October! If you have recommendations, especially off the Strip, let me know! It could be places to eat or places to see.

Let’s talk cheesecake. Today is National Cheesecake Day. In the past, my friend Jen and I would have an annual girls’ date at the Cheesecake Factory. Every year for National Cheesecake Day, they’d have half off cheesecakes and debut a new flavor! We haven’t done that since the pandemic. And I’m not sure we’re doing that this year either.

But if you’re in the mood to celebrate with cheesecake, I have you covered!

If you’re ever in need to impress your guests with dessert, basque burnt cheesecake is definitely our dessert of choice. I’ve experimented with so many different flavors over the years, some have been posted on the blog, others still need to be refined. And this black sesame version is the latest I want to share with you!

I love that this basque cheesecake is super creamy in the middle with a caramelized top imparted from the broiler. The black sesame adds a nuttiness that adds another level to this cheesecake.

Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.

In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.

Next, add large eggs, mixing until well incorporated.

Add heavy cream and vanilla extract to the bowl and beat until combined.

Sift all purpose flour evenly over the cream cheese mixture through a fine sieve. Mix until all the flour has been combined.

Add the black sesame paste and mix until the black sesame paste is incorporated. The batter should look smooth.

Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.

Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.

Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.

Serve the black sesame basque burnt cheesecake at room temperature.

You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.

Enjoy!

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