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Make This: TORA's Black Sesame Cheesecake

Head over to the dark side this July 30th and celebrate National Cheesecake Day with a rich and nutty dessert developed by head pastry chef Aiko Uchigoshi.

Eatable alcohol-infused popcorn


For the crust

1 cup graham crumbs
3 tbsp sugar
3 tbsp butter, melted
1 tbsp black sesame seeds

For the filling

5 pkg. (250 g each) Philadelphia cream cheese, softened
1 cup of sugar
3 tbsp. flour
1 tbsp. vanilla
1 cup sour cream
4 eggs
5 tbsp black sesame paste
1/4 cup black sesame seeds
1/4 cup honey


To make the crust

Toast black sesame seeds for 30 seconds or until you can smell the toasted sesame.

Pour toasted sesame seeds into a food processor and pulse for 1 minute. The sesame seeds should be well broken down and no big pieces are noticeable.

Pre-heat oven to 325°F.

Add in the honey and pulse for another minute. The resulting paste should be thick and creamy.

Mix graham crumbs, sugar, butter and black sesame seeds. Press crumb mixture onto the bottom of a 9-inch springform pan. Bake for 10 min.

 To make the filling

Beat cream cheese, sugar, flour and vanilla in a large bowl with mixer until blended. Add sour cream, sesame paste; mix well. Add eggs, 1 at a time, mixing on low speed just until combined. Do not overmix. Pour over crust.

Bake for 1 hr 10 min at 325°F or until centre is almost set. Run a knife around rim of pan to loosen cake; let cool completely before removing the rim. Refrigerate for 4 hours.