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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

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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.

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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.

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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.

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5. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.

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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.

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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.
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8. Pour the black sesame batter into the pan. Then pour the green tea batter on top.

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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.

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10. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
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Green Tea & Black Sesame Cheesecake
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Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Green Tea & Black Sesame Cheesecake
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Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
Servings Prep Time
18-inch Cake 10minutes
Cook Time Passive Time
100minutes 1hour + overnight
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
  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.
  1. Place the unsalted butter, plain flour, caster sugar and salt into the food processor with the hazelnuts. Blend until the mixture resembles coarse meal.
  2. 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
  1. In a standing mixer, mix the cream cheese, sour cream, caster sugar, vanilla extra until combined.
  2. 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.
  3. 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.
  4. Pour the black sesame batter into the pan. Then pour the green tea batter on top.
  5. 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.
  6. Dust the remaining matcha green tea powder on top of the cheesecake just before serving.
Recipe Notes

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  • 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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I love Black Sesame, it has this roasted and bitter flavour that works so well with a bit of sweetness. Maybe it’s because I feel like I can eat just a bit more. I have made quite a few black sesame dishes but still finding myself thinking what else can I make with it. I found this recipe from La Fuji Mama which came out really well!

Black Sesame Pudding (Adapted from La Fuji Mama)
Makes: 6-8 Servings
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Passive Time: 4.5 hrs

Ingredients
7g gelatin powder
1 1/2 tbsp cold water
60g black sesame seeds
1 tbsp caster sugar
580ml milk
60g caster sugar
230ml whipping cream
One tray of ice cubes
250ml cold water

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Method

1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.

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2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.

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3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.

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4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.

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5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.

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6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.

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7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.

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8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.

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9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.

10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.

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Black Sesame Pudding
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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Black Sesame Pudding
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Roasted Black Sesame seeds are amazing and in a creamy pudding, it's the perfect combination.
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Servings Prep Time
8People 15Minutes
Cook Time Passive Time
45Minutes 4.5Hours
Ingredients
  • 7g Gelatin Powder
  • 1 1/2tbsp Cold Water
  • 60g Black Sesame Seeds
  • 1tbsp Caster Sugar
  • 580ml Milk
  • 60g Caster Sugar
  • 230ml Whipping Cream
  • 1Tray Ice Cubes
  • 250ml Cold Water
Servings: People
Units:
Instructions
  1. Pour the cold water in a medium-size bowl and sprinkle the gelatin over the top of the water and set aside for the gelatine to soften.
  2. Soak the black sesame seeds in clean water and remove floating seeds. Rinse under running water and then strain.
  3. Place seeds in a pan under low heat and keep stirring until seeds are dry, and they start to pop and smell fragrant. Leave to cool.
  4. Place the cooled toasted sesame seeds and 1 tablespoon of caster sugar in a blender or food processor and grind until well ground.
  5. In a medium-size saucepan, add in the ground sesame seed mixture, milk, and the 60g of caster sugar together. Heat over medium heat, stirring constantly to prevent the milk from burning. As soon as the mixture comes to a boil, add the softened gelatin and stir to melt and combine.
  6. Once the gelatin is combined, remove the saucepan from the heat and whisk in the cream.
  7. Fill a large bowl halfway with ice, then cover the ice cubes with 250ml of cold water.
  8. Strain the pudding mixture into a smaller bowl and then place the bowl into the ice bath being careful not to spill water into the pudding mix. Whisk the pudding briefly, then leave it to cool for 5 minutes.
  9. While waiting for the milk mixture to cool, set out 8 clean containers to pour the pudding into.
  10. After cooling, whip the pudding for about 5 minutes (this whisking will produce a lighter pudding), then equally divide the pudding between the prepared containers. Cover the containers and place in the refrigerator to set up for a minimum of 4 hours, or until firm. Serve cold, garnished with a bit of whipped cream or topping of choice.
Recipe Notes

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  • You can use black sesame powder instead of black sesame seeds but I find the flavour to be a bit lighter.
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One weekend, I was in a black sesame mood and went through a number of black sesame recipes. I found this recipe from WendyinKK and it these came out amazingly well. Bold black sesame flavour, light and slight buttery texture of shortbread. Shared these among friends and family and had great feedback too!

Black Sesame Cookies (By WendyinKK)
Makes: 75 cookies
Preparation Time: 5 minutes
Cooking Time: 25 minutes

Ingredients
100g salted butter, softened
60g icing sugar, sifted
120g plain flour, plus extra for rolling out dough
50g black sesame powder
black and white sesame seeds for decoration

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Method
1. Preheat oven to 170°C.

2. In a mixer, whisk butter and sifted icing sugar until light and fluffy.

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3. Sift in the plain flour and black sesame powder and mix until combined.

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4. Leave the mixture for 15 minutes.

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5. Roll out the dough to desired thickness and use a cookie cutter to cut out the cookies and sprinkle sesame seeds on top. Place onto a lined baking tray.

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6. Bake in the oven for 15 minutes or until edges are just slightly browned. Leave to cool.

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Black Sesame Cookies
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These cookies have amazing black sesame flavour, not too sweet and are so light and crisp.
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Black Sesame Cookies
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These cookies have amazing black sesame flavour, not too sweet and are so light and crisp.
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
75cookies 5minutes
Cook Time Passive Time
25minutes 15minutes
Ingredients
  • 100g Salted ButterSoftened
  • 60g Icing SugarSifted
  • 120g Plain Flour
  • Extra Plain FlourFor rolling out dough
  • 50g Black Sesame Powder
  • Black & White Sesame SeedsFor decoration
Servings: cookies
Units:
Instructions
  1. Preheat oven to 170°C.
  2. In a mixer, whisk butter and sifted icing sugar until light and fluffy.
  3. Sift in the plain flour and black sesame powder and mix until combined.
  4. Leave the mixture for 15 minutes.
  5. Roll out the dough to desired thickness and use a cookie cutter to cut out the cookies and sprinkle sesame seeds on top. Place onto a lined baking tray.
  6. Bake in the oven for 15 minutes or until edges are just slightly browned. Leave to cool.
Recipe Notes

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  • If you can't find black sesame powder, you can grind your own black sesames. Toast the sesame seeds on low heat until fragrant and leave to cool before placing in a food processor.
  • If you don't have salted butter, you can substitute with just less than 1/8 tsp of salt and the same amount of unsalted butter.
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Mochi is a Japanese treat that is made from glutinous rice flour and is usually slightly chewy and soft with an assortment of fillings inside. In most offerings, red bean paste is used. Although more commonly known as a Japanese food, it is known to be popular in other Asian countries with their own twists or variances.

What goes best with red bean? Grean Tea.

I’ve adapted this recipe from Belachan2 and have made my usual  changes to the recipe to suit my own tastes.

Green Tea Mochi with Red Bean Filling
Ingredients
1 cup glutinous rice flour
1/2 tsp. green tea powder (for baking)
150ml water
1 tbs sugar

Red bean paste for filling (Recipe below)
Black sesame paste for filling (Recipe below)

Cornstarch for dusting (microwave cornstarch for 2 mins, let it cool completely before using) – Or you can light heat up the glutinous rice flour in a pan for a couple of minutes (don’t burn) and let it cool to room temperature.

Method

1. In a glass bowl, combine flour, green tea powder and water. Stir to mix well. Then add in the sugar, stir til sugar dissolved.

2. Cover with a plastic wrap and microwave for 2 minutes. Remove and stir well. Return to microwave for another 30 seconds. Stir-well and check for doneness. If not, put it back for another 30 seconds, be careful not to burn it.

3. Flour the working surface with cornstarch and use a spoon to drop a ball of mochi on top and quickly cover it with starch. Divide into 8 or 10 pieces. Wrap the filling inside and cover with more cornstarch. Shape into balls and ready to serve.
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Red Bean Paste (From JustHungry)

Ingredients
2 cups washed azuki beans
3/4 to 1 cup sugar
1/2 tsp sea salt

Method
1. Soak the beans in cold water to cover for 24 hours.

2. Drain the beans and put them in a pot with water to cover. Bring the water to a boil, boil for a minute then drain the beans. Rinse the beans briefly under cold running water and drain again. Put the beans back in the pot with fresh cold water, bring to a boil, then drain and rinse again. This twice-boiling gets rid of much of the surface impurities and makes the an taste cleaner.

3. Put the beans back in the rinsed pot, and add enough water so that it comes up to about 2cm/1 inch above the beans. Bring to a boil, then lower the heat to a low simmer. Add water if it boils away. Skim off any scum on the surface. Cook until the beans are completely cooked and falling apart. Drain the beans, reserving the cooking liquid.

4. Put the pot of beans back on medium-low heat. Add the sugar and salt in 3-4 batches, while stirring with a wooden spoon or spatula to distribute the sugar and salt evenly. When the sugar melts, it will exude moisture, but if it seems a bit too dry or sticking to the pot, add a little of the reserved cooking liquid back in. Continue cooking while stirring occasiontaly, until the sugar is completely melted and absorbed into the beans. This step takes 10-15 minutes.

5. At this point the beans should be soft enough to mash easily with the side of your spatula. You can also use a potato mssher. Turn out onto a plate to let cool.

Rice Cooker Method (not exact)

1. Add around 250g washed azuki beans into a rice cooker
2. Fill the bowl with water until it covers all the beans
3. Let it cook in there for a couple of hours or until the beans start to soften
4. In the middle of cooking in the rice cooker, add sugar (up to you) and add a a couple of pandan leaves for flavour.
5. Once the beans are soft, you can either mash them together with a cooking utensil until smooth. If you want a really fine paste, you’ll probably need to put it through a sieve a couple of items or try a food processor.

Black Sesame Paste (Not exact)
Ingredients
100 g Black Sesame Powder
2 tbs Icing Sugar
1 tbs Butter/Margarine (Soft)

Method

1. Add all the ingredients together, you can use a whisk or a fork to mix until it forms a paste.
2. If it doesn’t mix properly, add slightly more margarine/butter and mix. Similarly, if it isn’t sweet enough for your liking, add more until it suits you.

Impressions

This recipe is fantastic if you like soft and slightly chewy Mochi but my first warning is if you cannot eat them all in the day (how can you not?) then it usually hardens overnight. There are a few recipes that won’t do this but I find them to be more dense and tougher to eat.

My second warning is that, the rice ball after heated up is extremely sticky. So add the flour to your hands, and on the plate/table. You’ll get the hang of it after a couple of tries but flour up each time as otherwise it can be a total disaster when you try putting in the filling. You can always eat the disasters so that’s a plus anyway. This is always my go to recipe and although I said it was tricky, it is a very simple process.

Mochi’s are like the Macarons of the East. The filling and the rice ball is all up to you! Enjoy!

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PappaRoti is a popular franchise/bakery in Malaysia. Probably not as popular as RotiBoy but still these Mexican buns are sold in many shopping centres in Malaysia and now we have a couple of stores down here in Melbourne. The first one I’ve seen to pop up was on Kingsway, Glen Waverley but there is also another one that recently opened on Elizabeth St (Across from Melbourne Central) in the Melbourne CBD.

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These buns have a sweet crunchy crust on top, and you can smell these buns baking in the ovens far away. The crust I believe has a coffee taste to it but it’s more delicate. It’s sweet, but that’s a good thing since it stops you from having too many!
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Inside they place some butter before they are cooked, so when it’s done. The inside is nice and soft, with a rich butter texture to it. It’s actually quite nice but you definitely can’t have too many.

Compared to RotiBoy’s variety of buns, who sell these buns with butter, cream cheese and blueberry cream cheese, Papparoti only sells this one particular bun with butter. The store in Glen Waverley also sells coffee and ice cream but I haven’t taste tested them yet. I might try their ice cream once this winter finally passes.

Not everyone will like these buns, and for me personally, I’ve had my fair share for the year, but definitely try it because you just might like it!

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Their ice-cream selection is actually quite decent. They have the usuals like Rum & Raisin, Strawberry Jam, but then they venture into the Asian favourites like Durian, Black Sesame, Lychee and Red Bean.

I tried Lychee and Black Sesame on my first go, and whilst the Black Sesame was too sweet and lacked the nice bitterness of black sesame, the lychee was an instant favourite. It had an authentic lychee flavour and was smooth and creamy. I haven’t seen many places that sell Lychee ice-cream, and one that tastes good too, so whenever I’m feeling like a cold treat (nearly always) this will be the first place I visit.

Pappa Roti on Urbanspoon
PappaRoti

105 Kingsway,
Glen Waverley. VIC

Mon-Thur: 9am-9pm
Fri-Sat: 9am-Late
Sunday: 10am-9pm

 

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