The creamy allure of cheesecake is enough to get us into our kitchen and ready to bake up something delicious. This Black Sesame Kiwi Cheesecake elevates your basic cheesecake into an unforgettable recipe. The toasty flavor of black sesame seeds is a great counterpart to the tangy sweetness of kiwi. In order to build this cheesecake up from the bottom we’re starting with a homemade graham cracker crust that uses sesame paste within the recipe. Then, you’ll create the delicate cheesecake center that’s includes little adjustments to make it the best it can be. Finally, a kiwi gelée layers on top that’s shockingly beautiful and adds a different texture to the cheesecake experience.
What is Gelée?
We know gelée looks pretty close to jello but they are two completely different things. The key signifier of a gelée is a lightly-set texture that’s softer than jello and usually uses fruit for flavoring. Plus, it’s usually used within dessert and pastry recipes. A gelée comes from thickening a liquid with gelatin or in our case, the plant-based alternative agar agar. After your layer sets, it’ll end up with a glossy finish that looks almost like a colorful glaze.
PrintBlack Sesame Kiwi Cheesecake
Description
Unlike any cheesecake you’ve had before in the best way.
Ingredients
For the crust:
- 1 full box of graham crackers ~ 21 full size crackers
- 6 tbsp brown sugar
- 3 oz melted butter
- 2 tbsp sesame paste
- 1 tsp salt
For the cheesecake filling:
- 2 lb cream cheese, softened
- 1 cup granulated sugar
- ½ tsp salt
- 1 tbsp vanilla bean paste
- 4 whole room-temperature large eggs
- 14 oz sour cream
For the gelée:
- 6 whole kiwis, peeled and pureed
- ½ cup water
- ½ cup sugar
- 1 tsp agar agar
Instructions
For the crust:
- In a food processor, grind graham crackers into a fine dust.
- Add in sugar and blend.
- Add in butter, sesame paste, and blend.
- Remove mixture and press into a 9-inch springform pan .
- Pack down evenly, do not par bake.
For the cheesecake filling:
- Preheat oven to 325 and add a shallow pan with boiling water to the bottom rack.
- In a stand mixer, add cream cheese and beat with a paddle attachment.
- Scrape the inside occasionally to ensure no lumps.
- Add in salt, vanilla, sour cream, and mix until combined, scrape bowl.
- Add in eggs one at a time and mix after each addition.
- Mix until smooth and creamy.
- Pour into a 9-inch springform pan.
- DON’T PLACE CHEESECAKE INTO BATH
- Wrap the outside of the springform pan with aluminum foil AROUND the bottom and sides of cheesecake.
- Double wrap around the sides and bottom.
- Put into middle of top rack in oven and bake for 1 hour.
- Turn the oven OFF, crack the oven door, and let sit for an additional 30 minutes.
- Remove from oven and let cool to room temperature.
- Refrigerate overnight.
For the gelée:
- In a saucepan, slowly heat the water, sugar, and kiwi.
- Add the agar, mix, and let cool to 120-130 degrees.
- Wrap the cheesecake with acetate and pour on top of cheesecake.
- Let sit at room temp until gelée starts to solidify.
- Place in fridge overnight.
Recipe by Marla Harvey
Photography by Dave Bryce
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