Black Sesame Basque Cheesecake

If you’re looking for a simple but adorable cake, this Cream Bear Black Sesame Basque Cheesecake is a perfect choice. Basque cheesecake is famous for its burnt caramelized top and ultra-creamy center, and the addition of black sesame gives it a rich flavor.

What makes this cake extra special is the cream bear decoration on top. With a little whipped cream and a few simple tools, you can turn the cheesecake into a cute fluffy bear, making it a fun and charming cake for birthdays or small celebrations.

The recipe itself is very straightforward: everything is mixed over warm water, so the batter comes together smoothly without complicated steps.

📝 Ingredients (6-inch round pan)

Basque cheesecake:

1. 250g cream cheese
2. 40g sugar
3. 30g white chocolate (melted)
4. 80g black sesame paste
5. 3 eggs
6. 225g heavy cream

Cream bear (optional):

1. 100g heavy cream
2. 6g sugar
3. a bit cocoa powder

🥣 Step-by-step Instructions

• Step 1: Preheat the oven and prepare the baking pan

Preheat the oven to 220°C/425°F. Line a 6-inch pan with parchment paper.

• Step 2: Mix everything over warm water

Prepare a bowl of warm water(not boiling) and place the mixing bowl over it. Add the following ingredients: cream cheese, sugar, melted white chocolate, and black sesame paste.

Stir until everything melts and becomes completely smooth and lump-free. The batter should turn a deep gray color because of black sesame.

• Step 3: Add the eggs

Add the eggs one by one and mix until the batter becomes smooth again. Just mix until combined, no need to whip air into it.

• Step 5: Add the heavy cream

Pour in the heavy cream and stir until the batter becomes smooth and fluid. (Optional: filter the batter once if you want to ensure a perfectly silky texture)

• Step 6: Pour into the pan & bake

Pour the batter into the lined cake pan. Bake at 220°C/425°F for 20–25 minutes. The cheesecake is ready when the top is deep brown or burnt, and the center still slightly jiggles. A soft center is the signature of a Basque cheesecake.

• Step 7: Cooling

Let the cake cool at room temperature first. Then refrigerate for at least 4 hours or overnight before serving. Chilling helps the cheesecake hold its shape and enhences the flavor.

🐻 Optional Decoration: Cream Bear on Top

You can easily decorate the cake by adding a cute cream bear on top, it’s perfect for birthday or any celebration moments! This decoration turns the cheesecake into a cute and playful dessert.

Steps:

1. Whip 100 g heavy cream with 6 g sugar until it reaches a fairly stiff consistency.
2. Transfer the whipped cream into a piping bag.
3. Pipe a large round chunk of cream in the center of cooled cheesecake.
4. Use a soft plastic scraper or flexible plastic sheet to gently shape the cream into a round bear head.
5. Use the plastic scraper to lightly create small random textures on the surface to mimic fluffy bear fur.
6. Pipe two small dollops of cream on the upper sides to form the ears. Pipe a small cream nose in the middle of the face.
7. Mix the remaining whipped cream with a little brown food coloring or cocoa powder.
8. Put it into another piping bag and cut a tiny hole.
9. Pipe two small dots for the eyes and a tiny dot on the nose.
10. Finish by placing a strawberry or raspberry as hat on top of the bear’s head.

❓ Common questions

• Why mix everything over warm water?

Warm water softens the cream cheese and keeps all the ingredients at a similar temperature, which helps everything combine into a smooth, lump-free batter.

• Can I skip the white chocolate?

Yes, but the cheesecake may be slightly less creamy, and you may want to add an extra 10g sugar. White chocolate adds richness and smooth texture.

• Why is the center still jiggly after baking?

That’s normal for Basque cheesecake. The cake will set more as it cools and chills in the refrigerator.

• Can I bake it longer for a firmer texture?

Yes: 20 minutes for a softer and creamier center and 25 minutes to get a more set texture.

• How long does it keep?

Store in the refrigerator in an airtight container for up to 3 days.

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