Black sesame gives cheesecake a deep, toasty, nutty flavor and a beautiful gray color full of tiny speckles. This black sesame Basque cheesecake pairs it with the classic Basque style: no crust, no water bath and a top baked until it is deeply caramelized.
It is sugar-free and sweetened with allulose, which browns beautifully at high heat. Each of the 8 slices has about 149 calories, 7g protein and 3g net carbs.
The batter is mixed in one bowl, and the cheesecake bakes in about 30 minutes before a long chill.
Why You’ll Love This Black Sesame Basque Cheesecake
- Toasty, nutty flavor. Freshly ground black sesame tastes deep and rich.
- No crust, no water bath. Line the pan with parchment and bake hot.
- Creamy center, burnt top. The classic Basque contrast.
- 3g net carbs per slice. About 149 calories each.
Ingredient Notes
Black sesame. A quarter cup plus 1 tablespoon of black sesame seeds, ground very finely and processed with 2 tablespoons of heavy cream into a smooth paste. This gives the black sesame Basque cheesecake its color and flavor.
Neufchâtel and Greek yogurt. Eight ounces of Philadelphia Neufchâtel and ¾ cup of FAGE Total 0% Greek yogurt make a creamy, slightly lighter filling.
Eggs and vanilla. Two large room-temperature eggs set the cheesecake. For the vanilla, use an alcohol-free vanilla flavoring. There is no flour or starch, which keeps the center silky.
Allulose. A third of a cup of granulated allulose sweetens it and helps the top caramelize. Allulose is a rare sugar that the FDA allows to be excluded from the total sugars and added sugars declarations on the Nutrition Facts label.
If you want to check the nutrition of staples like sesame seeds and Greek yogurt yourself, you can look them up on USDA FoodData Central. Dairy contains natural sugars, and the nutrition is estimated from ingredient labels.
How to Make Black Sesame Basque Cheesecake
You need a 6-inch springform pan that is 3 inches deep, parchment, a spice grinder, a mixer, bowls and a spatula. Prep takes about 20 minutes, the cheesecake bakes for 28 to 35 minutes, then it cools and chills for 5 hours.
Make the sesame paste
Step 1. Preheat the oven to 425°F (220°C). Line the pan with overlapping parchment extending 2 inches above the rim.
Step 2. Grind the sesame seeds very finely, scraping down the sides.
Step 3. Add the heavy cream and process into a smooth, thick sesame paste.
Make the batter
Step 4. Beat the softened Neufchâtel and allulose until completely smooth.
Step 5. Gradually mix in the Greek yogurt.
Step 6. Add the eggs one at a time, mixing gently on low speed.
Step 7. Mix in the sesame paste and vanilla until uniformly gray with fine speckles.
Step 8. Pour into the pan and tap gently twice to release large bubbles.
Bake and chill
Step 9. Bake for 28 to 35 minutes, until the top is deeply browned, the edges are set and the center still jiggles noticeably.
Step 10. Cool in the pan for 1 hour; the center will sink slightly.
Step 11. Refrigerate for at least 4 hours, preferably overnight.
Step 12. Remove the pan and parchment and cut the black sesame Basque cheesecake into 8 wedges.
Success Tips for Black Sesame Basque Cheesecake
Grind the sesame thoroughly. A fine paste gives a creamy texture instead of a gritty one.
Use room-temperature ingredients. Cold cheese and eggs make lumps.
Keep the center wobbly. It should jiggle when it comes out of the oven; it sets as it chills.
Chill overnight if you can. The flavor deepens and the slices cut cleaner.
Serving Ideas
Serve it plain with green tea or coffee. A few toasted sesame seeds on the plate make a pretty finish.
More Sugar-Free Cheesecakes
For another Basque cheesecake, try my sugar-free pumpkin Basque cheesecake. For a classic, the sugar-free New York cheesecake is rich and creamy.
And for a simple everyday version, make the sugar-free classic cheesecake.
Storage
Refrigerate the black sesame Basque cheesecake covered for up to 3 days.
Black Sesame Basque Cheesecake FAQ
Can I use store-bought black sesame paste?
Yes. Use about 40g of unsweetened black sesame paste and mix it with the cream before adding it to the batter.
Is the top supposed to look burnt?
Yes. A Basque cheesecake has a deeply caramelized, almost burnt top that tastes toasty, not bitter.
Why did the center sink?
It is meant to. A Basque cheesecake puffs in the oven and settles as it cools.
How many slices does this black sesame Basque cheesecake make?
The 6-inch cheesecake cuts into 8 wedges, about 149 calories and 3g net carbs each.
Is allulose a sugar alcohol?
No, allulose is a rare sugar, not a sugar alcohol.
Nutty, creamy and caramelized on top, this black sesame Basque cheesecake is a showstopper that is surprisingly easy to make.
Sugar-Free Black Sesame Basque Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 425°F (220°C). Line pan with overlapping parchment extending 2 inches above rim.
- Grind sesame seeds very finely, scraping down sides.
- Add heavy cream and process into a smooth, thick sesame paste.
- Beat softened Neufchâtel and allulose until completely smooth.
- Gradually mix in Greek yogurt.
- Add eggs one at a time, mixing gently on low speed.
- Mix in sesame paste and vanilla until uniformly gray with fine speckles.
- Pour into pan. Tap gently twice to release large bubbles.
- Bake 28–35 minutes until top is deeply browned, edges set, and center still jiggles noticeably.
- Cool in pan 1 hour; the center will sink slightly.
- Refrigerate at least 4 hours, preferably overnight.
- Remove pan and parchment. Cut into 8 triangular wedges.
Notes
- Grind sesame thoroughly for creamy texture.
- Use room-temperature ingredients.
- Do not add flour or starch.
- Preserve a browned top and creamy center.
- Refrigerate covered up to 3 days.