Black Sesame Souffle Cheesecake
by Chef Christinn Hua
Read our Q&A with Christinn here.
This is a recipe for a black sesame soufflé cheesecake paired with a freshly whipped vanilla bean cream. This version of cheesecake is lighter than that of your standard New York style cheesecake. Our batter is lightened with a perfectly whipped meringue to achieve the airy texture found in our cheesecakes, and the taste of cheese is lighter than typically expected.
Black sesame was used in many of the desserts I consumed growing. It has a nutty, earthy aroma that pairs exquisitely with the fresh lightness of the whipped cream icing.
Whipped Cream Icing
- 650g Whipping cream
- 120g Icing sugar
- 20g Vanilla bean paste
- Cream together cream cheese with 55g of sugar until well-mixed.
- Add in egg yolks and black sesame and beat until smooth.
- Add in whipping cream.
- In a separate bowl, beat egg whites on low until small bubbles form. Add remaining sugar while foamy, but before peaks begin to form. Increase speed to medium and then high, until stiff peaks form.
- Fold meringue into cheese mixture with a spatula and pour into baking pans.
- Bake in a water bath at 325 degrees F for 1 hour 10 minutes, or until the top is golden brown.
- Ensure cream is very cold and whip on low speed for 3 minutes or until cream begins to thicken.
- Add in sugar and vanilla bean paste; increase speed to medium for 3 more minutes.
- Continue whipping on high until the cream gets to a spreadable consistency; be careful not to over whip