This black sesame marble cheesecake from Yuwa Japanese Cuisine was created by Chef Masahiro Omori and is the perfect balance of refinement and decadence with a unique twist. It’s a surprisingly simple recipe for impressing holiday party guests.
Tip: It’s best to use cooking scales to get the amounts just right.
Cream Cheese 450g
Black Sesame Paste 50g
Plain Yogurt 50g
Whipped Cream 400mL
Melted Butter 80g
Mix cookie crumbs with melted butter and press it on the bottom of a greased cake pan to form the crust. Put aside to rest for 10 – 15 mins in the fridge.
Soak gelatin in 70g water.
Heat cream cheese and sugar in hot water bath.
Heat the gelatin in a hot water bath. After melted, mix it into cream cheese and sugar.
Pour ¼ of the mixture into a separate bowl and mix in black sesame paste.
Pour the two mixtures into the cake pan alternately and use a chopstick to make the marble design.
Put it into the cooler for 3 hours – enjoy your hard-earned black sesame marble cheesecake!
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