Sweet, tangy vanilla cheesecake with a crumbly crust, topped with shards of black sesame brittle.
So much goodness in a 4-inch tart pan. The addition of black sesame? Almost unprecedented, perfect.
A few days ago I had the pleasure of attacking a bought cheesecake in a jar, with a delightful crumbly crust, topped nicely with passionfruit. The first bite made me realise, and later lament, how much I adore cheesecake sometimes. It was my favourite sort of cake thing aged 5 upwards; hot, cold, plain or with something swirled in, I liked it all. The
addiction pash waned a few years ago, but recent encounters with good, solid cheesecakes rekindled that familiar joy and pleasure.
What I love about this is that it’s totally customisable, depending on the ingredients you have in stock. Save for the main component of cream cheese, of course. You see, the main base is cream cheese and icing sugar, but the ‘lightening’ components are needed for lift, volume and better distribution of flavours. Now these can be altered. I state whipped coconut cream as one component, but not many people have a can of coconut milk or cream lying around, so whipped cream (or whipped topping) would work just as well. A milder flavour suits the majority, too. And the vanilla bean? Well, life doesn’t end here. Vanilla extract would work as well, but if you’re the sort who doesn’t like to compromise on taste and scent, I strongly suggest going all out, and remember that these beans will always come in handy, for instance in your sugar and in a myriad desserts.
Vanilla bean and black sesame work like a dream together. The latter component is optional, but to spoon a bit of cheesecake onto a small shard of crisp, sweet brittle? Joie de vivre. The actual process of making the brittle isn’t half as hard as it sounds. I know, words like ‘brittle’ might as well be replaced with ‘croissant lamination’ or ‘flambée’. But the only hard thing about this is waiting, and perhaps spreading the brittle into a thin enough layer before it hardens completely. On a side note, things like sesame and flax have compounds called lignans which help to regulate metabolism and weight, and that’s always a plus, right?
No-Bake Cheesecake For One With Black Sesame Brittle
For the cheesecake:
25g biscuits (I used Nice biscuits, but you can use graham crackers/ oreo cookies/ anything you have on hand)
10g melted butter
70g cream cheese, at room temperature
20g icing sugar (no need to sift)
1 heaping tbsp nut butter such as peanut butter or almond butter/ tahini (I used tahini)
2 tbsp whipped coconut cream/ whipped cream
the insides of half a vanilla bean or 1/2 tsp vanilla extract
pinch of salt
For the black sesame brittle:
200g (1 cup) white sugar
60ml (1/4 cup) water
4 tbsp black sesame seeds
30g (2 tbsp) unsalted butter
If you’re using coconut cream in your cheesecake base, then start prep the night before. Take a can of coconut milk/coconut cream (the label can be either) and place in the fridge overnight. The next morning you should have a thick, firm white cream. If you’re using normal whipped cream, whip up a batch the night before and let set in the fridge so it’s more stiff the next morning when ready to use.
Place your biscuits in a small ziploc bag and zip the top tightly. Take a rolling pin and bash the biscuits until you get fine crumbs. Pour in the melted butter and incorporate well with your fingers (on the outside of the ziploc bag, of course). Pour into a small tart (should be 3-4 inches wide), or a small jar/cup, and press into an even layer with your fingers. In a medium bowl and with a metal whisk, whisk together all the ingredients listed above needed for the cheesecake. The bowl needn’t be anything larger than medium since there’s not much volume to work with anyway (hoorah for a cheesecake all to yourself!!). Scrape the mix into your tart/jar/cup and place in the fridge to firm up. It’s ready for consumption in just 30 minutes, but you can eat it whenever.
Black sesame brittle? Easier than it sounds. I based the recipe off Joanne Chang’s Flour recipe for cacao nib brittle, and though I would have preferred a thinner, lacier texture, this still worked fine by me and the rest of my family. Grease and line a large baking sheet and set aside (the top of the baking sheet should be well greased too). In a medium saucepan, add the sugar and water. Place on high heat and let come to a hard boil. Let the mixture continue to boil for 5-8 minutes, or until you get a light brown colour. At this point, pour in the black sesame seeds and swirl pan in a circular motion to distribute, or do so gently with a wooden spoon. Let mixture continue to boil until the colour deepens to a deeper, richer amber-gold colour. Then, whisk in the butter and salt. Take off the heat and pour onto the baking sheet and spread into a thin layer with a spatula or wooden spoon. Work quickly because the mixture hardens with time. A couple of minutes later you can break the layer of black sesame brittle into shards, or pieces as big or small as you like.
Stick shards into the cheesecake and eat both components together. I like to spoon the cheesecake onto the sharp, sweet bits chockfull of black sesame seeds. YUM.