Tora's black sesame cheesecake

Image for Tora's black sesame cheesecake

National Cheesecake Day is coming up and you can't just let the day slip by without enjoying a slice.

At Toronto's Tora--known for its aburi sushi--head pastry chef Aiko Uchigoshi created this nutty and earthy Asian-inspired version with black sesame.


1 tbsp black sesame seeds
1/4 cup honey
1 cup graham cracker crumbs
3 tbsp sugar
3 tbsp butter, melted

In a pan over medium heat, 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.

Mix graham crumbs, sugar and butter into the food processor with sesame seeds, and press crumb mixture onto the bottom of 9-inch springform pan. Bake for 10 min. 


5 250g blocks cream cheese, softened
1 cup sugar
3 tbsp flour
1 tbsp vanilla
1 cup sour cream
5 tbsp black sesame paste
4 eggs

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 before serving.

Black sesame paste

1/4 cup black sesame seeds
1/4 cup honey

Toast sesame seeds in a pan over medium heat for 30 seconds, or until fragrant. Transfer to a food processor and pulse until broken down.

Add honey into food processor, and pulse until thick and creamy.