This is one of my favourite baked cheesecake recipes. It has a crunchy hazelnut base, a layer of black sesame filling, a layer of green tea filling, a green tea powder on top and it doesn’t feel very rich like some cheesecakes are. I’m so glad I found this recipe on Oh Sweet Day, who has some amazing looking recipes that I can’t wait to try too.
Green Tea & Black Sesame Cheesecake (by Oh Sweet Day)
Makes: One 8-inch Cake
Preparation Time: 10 minutes
Cooking Time: 1 hour 40 minutes
Passive Time: 1 hour plus overnight
Ingredients
Hazelnut Shortbread Crust
150g Hazelnuts, Toasted
85g Unsalted Butter (Cold), Cubed
125g Plain Flour
75g Caster Sugar
3/4 tsp Salt
Green Tea & Black Sesame Cheesecake
450g Cream Cheese, Softened
210ml Sour Cream, Room Temperature
180g Caster Sugar
1 tbsp Vanilla Extract
2 Large Eggs, Room Temperature
4 tbsp Matcha Green Tea Powder (27g)
45g Black Sesame Powder
Method
1. Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
2. Roughly chop the hazelnuts and then add to the food processor.
3. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.
4. Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.
5. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.
6. Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.
7. Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
8. Pour the black sesame batter into the pan. Then pour the green tea batter on top.
9. Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.
10. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
Green Tea & Black Sesame Cheesecake
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| Servings | Prep Time |
| 18-inch Cake | 10minutes |
| Cook Time | Passive Time |
| 100minutes | 1hour + overnight |
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Green Tea & Black Sesame Cheesecake
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Ingredients
Hazelnut Shortbread Crust
- 150g HazelnutsToasted
- 85g Unsalted Butter (Cold)Cubed
- 125g Plain Flour
- 75g Caster Sugar
- 3/4tsp Salt
Green Tea & Black Sesame Cheesecake
- 450g Cream CheeseSoftened
- 210ml Sour CreamRoom Temperature
- 180g Caster Sugar
- 1tbsp Vanilla Extract
- 2 Large EggsRoom Temperature
- 4tbsp Green Tea Powder
- 45g Black Sesame Powder
Servings: 8-inch Cake
Units:
Instructions
Hazelnut Shortbread Crust
- Preheat oven to 175°C. Grease and line an 8-inch spring form pan.
- Roughly chop the hazelnuts and then add to the food processor.
- Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.
- Place the crust mixture into the lined spring form pan and press the mixture onto the bottom of the pan so it is all combined. Bake the crust for 15 to 18 minutes or until just browned. Set aside to cool. Turn the oven temperature down to 145°C.
Green Tea & Black Sesame Cheesecake
- In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.
- Add in the eggs one at a time. Mixing until just combined before adding the next egg. Blend for another 2 minutes until well combined.
- Divide the batter into two equal portions. Add two tablespoons of the matcha green tea powder to one and black sesame powder to the other. Mix until well combined.
- Pour the black sesame batter into the pan. Then pour the green tea batter on top.
- Position the rack in the centre of the oven and place the cheesecake on it. In a shallow pan, fill it with water and place it on the lower rack in the oven. Bake for an hour, or until the edges of the cheesecake are puffed but the centre is wobbly and wet looking. Turn off the oven with the door slightly ajar and leave the cheesecake in the oven to cool completely. This may take at least an hour. Remove from the oven and chill in the fridge overnight.
- Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
Recipe Notes
- Instead of pouring the green tea batter on top of the black sesame layer. You can try dolloping the green tea mixture and use a knife to swirl the green tea around.
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During this time of year, I’m always in the mood for something with a little bit of kick. So sprinkle of liqueur in this and that recipe. I found this very delicious looking Baileys Cheesecake recipe from the BBC Food website but made a few tweaks to my liking. Read; more Baileys. Of course adding a hazelnut praline mix (from Martha Stewart) on top because obsessively nearly everything I make also needs some nuts or a bit of crunch.
Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
Makes: 1 cheesecake and 1 1/4 cups of praline
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Passive Time: Over 3 hours
Ingredients
Cheesecake
110g butter
250g digestive biscuits (Arnott’s Marie)
600g cream cheese
50ml Baileys or other Irish cream liqueur
100g icing sugar
300ml double cream
100g dark chocolate, grated
Toppings
350ml double cream
85g caster sugar
1 1/2 tbsp water (25ml)
60g blanched hazelnuts
1/4 tsp coarse salt
Method
Cheesecake
1. Blend or crush the biscuits and place in a medium sized bowl.
2. Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.
3. Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
4. Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
5. Whip the cream in a separate bowl until just reaches stiff peaks.
6. Fold in the whipped cream and the grated chocolate until smooth.
7. Spoon evenly onto the biscuits and refrigerate for another two hours.
Hazelnut Praline
1. Place the hazelnuts onto a baking tray and toast until just golden.
2. Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.
3. Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
3. Pour mixture onto a baking sheet lined with parchment or a nonstick baking mat. Leave to cool.
4. Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.
Decorating
1. Before serving, take the cheesecake from the fridge and remove the tin.
2. Whip the cream until just stiff peaks and decorate onto cheesecake.
3. Sprinkle the hazelnut praline mix on top and serve.
Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
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The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
| Servings | Prep Time |
| 1cheesecake | 20minutes |
| Cook Time | Passive Time |
| 30minutes | 3hours |
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Baileys Irish Cream & Chocolate Cheesecake with Hazelnut Praline
The Baileys combination with chocolate and a crunchy, nutty candied hazelnut topping impacts all your senses. A wonderful treat and simple to make.
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Ingredients
Cheesecake
- 110g Butter
- 250g Digestive BiscuitsArnott's Marie
- 600g Cream CheeseSoftened
- 50ml Baileys Irish Cream
- 100g Icing Sugar
- 300ml Double Cream
- 100g Dark ChocolateGrated
Toppings
- 350ml Double Cream
- 85g Caster Sugar
- 25ml Water
- 60g HazelnutsBlanched
- 1/4tsp SaltCoarse
Servings: cheesecake
Units:
Instructions
Cheesecake
- Blend or crush the biscuits and place in a medium sized bowl.
- Melt butter in a pan or quickly in the microwave and add to the biscuit mix. Mix well until the biscuits have absorbed all the butter.
- Press biscuit mix into the bottom of a lined 18cm (7 inch) springform tin. Refrigerate for at least one hour.
- Lightly whip the cream cheese and then beat in the Baileys/Irish cream and sifted icing sugar.
- Whip the cream in a separate bowl until just reaches stiff peaks.
- Fold in the whipped cream and the grated chocolate until smooth.
- Spoon evenly onto the biscuits and refrigerate for another two hours.
Hazelnut Praline
- Place the hazelnuts onto a baking tray and toast until just golden.
- Heat the sugar and water in a small saucepan over high heat, swirling, until sugar dissolves.
- Bring to a simmer, and cook, swirling occasionally, until medium amber, about 4 minutes. Add hazelnuts and salt, and stir for 1 minute to coat.
- Break apart the praline into smaller pieces and then place into a food processor to pulse slightly until you get smaller pieces. Place into an airtight container which can be kept up to 3 days (at room temperature) or used to immediately decorate the cheesecake.
Decorating
- Before serving, take the cheesecake from the fridge and remove the tin.
- Whip the cream until just stiff peaks and decorate onto cheesecake.
- Sprinkle the hazelnut praline mix on top and serve.
Recipe Notes
- Hazelnut Praline can be stored in an airtight container which can be kept up to 3 days (at room temperature)
- Recommend serving the cheesecake once decorated with the hazelnut praline mix or not placing back in fridge as the sugar pieces tends to liquefy a bit.
- Decorate with cocoa powder and grated chocolate instead if you prefer.
- Also suggest serving the cheesecake at the latest the next day as I find the Baileys flavour tends to become more subtle the longer its in the fridge.
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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is (Howsweeteats.com). It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a delicious treat!
Peanut Butter Cheesecake with Marshmallow Frosting
Makes: 9-inch Cheesecake
Total Time: 2 hours + overnight fridge chilling
Ingredients
Crust
220g Marie cookies, crushed
1/2 cup roasted peanuts, ground
85g unsalted butter, melted
Cheesecake
680g cream cheese, softened
1 cup peanut butter, smooth and unsweetened
1/2 cup sugar
2 tbsp condensed milk
2 large eggs
2 tsp vanilla extract
Marshmallow Frosting
4 large egg whites
3/4 cup caster sugar
1/4 tsp cream of tartar
1 tsp vanilla extract (If frosted and served within a few hours)
Method
Crust
1. Preheat the oven to 170° C (350° F).
2. Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.
3. Bake for 5 to 6 minutes, until it’s just slightly set. Let cool completely.
Cheesecake
1. In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
2. Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.
3. Beat in the vanilla extract, then beat in the eggs one at a time until just combined.
4. Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
5. Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
Marshmallow Frosting
1. Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
2. Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.
3. Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
4.Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).
Peanut Butter Cheesecake with Marshmallow Frosting
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I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
| Servings | Prep Time |
| 10Serves | 1hour |
| Cook Time |
| 1hour |
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Peanut Butter Cheesecake with Marshmallow Frosting
I found this lovely baked Peanut Butter Cheesecake topped with a meringue topping that is like fluffy marshmallows from How Sweet It Is. It has an aromatic peanut flavour in the cheesecake as well as the biscuit base. The frosting complements the slightly dense nutty cheesecake filling, it really is a treat!
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Ingredients
Crust
- 220g Marie CookiesCrushed
- 1/2cup Roasted PeanutsGround
- 85g Unsalted ButterMelted
Cheesecake
- 680g Cream CheeseSoftened
- 1cup Peanut ButterSmooth, Unsweetened
- 1/2cup Caster Sugar
- 2tbsp Condensed Milk
- 2 EggsLarge
- 2tsp Vanilla Extract
Marshmallow Frosting
- 4 Egg WhitesLarge
- 3/4cup Caster Sugar
- 1/4tsp Cream of Tartar
- 1tsp Vanilla ExtractOptional
Servings: Serves
Units:
Instructions
Crust
- Preheat the oven to 170° C (350° F).
- Stir together the crushed Marie cookies, ground peanuts and melted butter until combined, then press it into a 9-inch springform pan.
- Bake for 5 to 6 minutes, until it's just slightly set. Let cool completely.
Cheesecake
- In the bowl of your electric mixer, beat the cream cheese until smooth and creamy.
- Add in the peanut butter, sugar and condensed milk, then beat on medium speed until combined and fluffy, about 1 to 2 minutes. Scrape down the sides of the bowl when needed.
- Beat in the vanilla extract, then beat in the eggs one at a time until just combined.
- Pour the cheesecake mixture into the crust, smoothing out the top. Place the pan on a baking sheet.
- Bake the cheesecake for 50 to 55 minutes, or until the center is almost set. Remove and let cool completely. Refrigerate overnight.
Marshmallow Frosting
- Combine the egg whites, sugar and cream of tartar in a heat-proof bowl, preferably the bowl of your electric stand mixer.
- Place the bowl over top of a double-boiler that contains simmering water, and whisk constantly for 3-4 minutes until the sugar has dissolved and the egg whites are slightly warm.
- Immediately remove the bowl and place it on your stand mixer with the whisk attachment, beating slow at first and gradually increasing the speed to high. Beat for 6-7 minutes until glossy and thick, then beat in vanilla extract for another minute until combined.
- Pile the frosting on top of the cheesecake before serving (an hour or two ahead of time is okay).
Recipe Notes
- The original recipe used 2 cups of Peanut Butter Cookie crumbs and 1/4 cup melted butter
- I noted that the vanilla extract in the Marshmallow Frosting is optional as if you want to make the topping way in advance (more than just a couple of hours) then I wouldn't add the vanilla extract as the frosting splits after a few hours. Without it, the frosting does keep longer.
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