Black Sesame Cheesecake Bars
These stunning black sesame cheesecake bars offer a nutty, toasty twist on a classic favorite. They're creamy, unique, and absolutely worth every bite.
Equipment
- electric mixer
- 8x8 baking pan
Ingredients
For the Crust
- 1 1/2 cups Chocolate Cookie Crumbs
- 4 tbsp Unsalted Butter, melted
For the Filling
- 16 oz Cream Cheese, softened
- 3/4 cup Granulated Sugar
- 2 Large Eggs
- 1/3 cup Black Sesame Paste
- 1/4 cup Sour Cream
- 1 tsp Vanilla Extract
- 1 pinch Salt
- 1 tbsp White Sesame Seeds for topping
Instructions
- Preheat your oven to 325F. Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
- In a bowl, stir together the chocolate cookie crumbs and melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8 minutes, then remove and set aside.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the granulated sugar and beat until well combined.
- Add the eggs one at a time, beating on low speed after each addition just until incorporated. Scrape down the sides of the bowl. Add the black sesame paste, sour cream, vanilla extract, and salt. Beat on low until the filling is smooth, uniform in color, and streak-free.
- Pour the filling over the pre-baked crust and smooth the top with a spatula. Sprinkle the white sesame seeds evenly over the surface. Bake for 35 to 40 minutes, until the edges are set and the center has a very slight wobble.
- Turn off the oven and crack the oven door open. Let the cheesecake bars cool gradually in the oven for 30 minutes. Then transfer to the refrigerator and chill for at least 3 hours before lifting out and slicing into bars.
Nutrition
Serving: 1servingCalories: 210kcalCarbohydrates: 18gProtein: 3gFat: 14g