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.
Crust
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.
Filling
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
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.
