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A sliced low-carb Black Sesame Cheesecake on a slate plate with a walnut crust.

Black Sesame Cheesecake

An Asian-fusion dessert masterpiece! We swap half the heavy dairy for silken tofu to create a light, gut-friendly cheesecake packed with calcium and Omega-3s.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 4 hours
Total Time 5 hours
Servings: 10 servings
Course: Desserts
Cuisine: Asian-Fusion / Healthy Modern
Calories: 240
Ingredients Method Notes

Ingredients
  

Crust:
  • 1 cup almond flour blanched
  • ½ cup finely crushed walnuts
  • 3 tablespoons unsalted butter or coconut oil melted
  • 1 tablespoon monk fruit sweetener
  • Pinch of fine sea salt
Filling:
  • 8 oz full-fat cream cheese room temperature
  • 8 oz organic silken tofu drained and patted dry
  • ½ cup unsweetened black sesame paste
  • ½ cup monk fruit sweetener
  • 2 large fresh eggs room temperature
  • 1 teaspoon pure vanilla extract
  • Pinch of fine sea salt

Method
 

  1. Toast the Crust: Preheat oven to 325°F (160°C). Line an 8-inch springform pan with parchment paper. Mix almond flour, crushed walnuts, melted butter, sweetener, and salt. Press firmly into the bottom of the pan. Bake for 10–12 minutes, then let cool.
  2. Blend the Tofu: Place the drained silken tofu in a blender or food processor and blend for 30 seconds until completely liquid and smooth.
  3. Mix the Batter: In a large bowl, beat the room-temperature cream cheese until smooth. Add the liquefied tofu, black sesame paste, monk fruit sweetener, vanilla, and salt. Beat until uniform in color.
  4. Add Eggs: Add the eggs one at a time, mixing on the lowest possible speed just until combined.
  5. Bake: Pour the batter over the cooled crust. Bake for 40 to 45 minutes until the edges are set but the center still jiggles slightly.
  6. Cool Slowly: Turn the oven off, crack the door open, and leave the cheesecake inside for 1 hour to cool gently. Transfer to the fridge and chill for at least 4 hours before slicing.

Notes

If you can't find pre-made black sesame paste, you can make your own in 5 minutes! Just toast 1 cup of raw black sesame seeds in a dry skillet until fragrant, then process them in a food processor with 1 tablespoon of mild oil (like avocado oil) until they turn into a
To get incredibly clean, professional-looking slices, run your chef’s knife under hot tap water for a few seconds, wipe the blade completely dry with a kitchen towel, and make your cut. Repeat the hot water and wiping step between every single slice. The heated metal glides right through the cold cream cheese without dragging crumbs across the slice.
thick, smooth paste.