I love to use matcha powder in my bakes, be it in the form of bread, cakes or cheesecakes. I like its intense and slightly bitter taste. While searching the ingredients to pair with matcha, I found the combination of matcha and black sesame rather interesting, though the matcha-adzuki combination has always been the more popular one. In one of my earlier bakes, I tried this unique combo and my conclusion is matcha and black sesame is a match made in heaven! It is quite unusual that two intense flavors could complement each other well, yet not overpowering.

My first attempt at using this matcha-black sesame combo was the matcha black sesame cheesecake. It is a cheesecake with layers of matcha and black sesame cheese fillings with a black sesame studded cookie crust. The dual flavored cheesecake was light and smooth, while the crust had a hint of nice nutty taste from the black sesame seeds. The slightly bitter matcha and nutty black sesame combination turned out so beautifully that till now; I could still remember how tasty the cheesecake was.   

Recipe adapted from Hungry Rabbit

Yield : Four 4.5-inch cakes


For Cookie Crust

  • 1 cup graham crackers
  • 4 tablespoons unsalted butter (melted) and some butter at room temperature for the pans
  • 3 tablespoons caster sugar
  • 1/4 teaspoon salt
  • 3 tablespoons black sesame seeds (toasted)

For Cheesecake Filling

  • 16 ounces cream cheese (room temperature)
  • 3/4 cup caster sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup sour cream (room temperature)
  • 1/2 teaspoon vanilla extract
  • 2 large eggs (room temperature)
  • 2 tablespoons matcha powder (sifted)
  • 1/2 cup black sesame powder


  • Matcha powder
  • Black sesame seeds (toasted)


Cookie Crust

1. Preheat the oven to 170C. Spread some butter on the side of the springform pans and wrap aluminum foil tightly on the bottom and around the outside of the pans.

2. In a food processor, pulse the graham crackers into fine crumbs. In a medium bowl, mix the graham crackers crumbs, melted butter, sugar and salt until combined. Next, add the black sesame seeds and stir until combined.

3. Divide the mixture evenly among the pans. Using the bottom of a measuring cup, press down until the layer is even.

4. Place the pans on a baking sheet and bake for 15-18 minutes or until the crust turns deep golden brown. Transfer the pans to a wire rack to cool completely.

Cheesecake filling

1. Using an electric mixer, beat the cream cheese on medium speed for 2-3 minutes or until fluffy.

2. In a small bowl, whisk sugar and flour until combined. Reduce the mixer to low speed before adding the sugar mixture gradually into the cream cheese. Mix until the mixture is smooth and creamy.

3. Add sour cream and vanilla extract and beat until combined.

4. Lastly, add the eggs, one at a time, and beat until just combined

5. Divide the cream cheese filling into 2 equal portions. Add matcha powder in one portion, and black sesame powder into another portion. Stir gently until just combined. Do not over mix.

6. Divide the black sesame cheese filling evenly among the springform pans with crust, followed by the matcha cheese filling.

7. Place the pans in a large roasting pan and pour boiling water into the roasting pan. Make sure that the water reaches only half the height of the springform pans.

8. Bake in the preheated oven for 15-20 minutes or until the cheesecakes are almost set. The center should be slightly wobbly. Turn off the oven and leave the cheesecakes in the oven for about an hour, with the door slightly ajar.

9. Transfer the pans to a wire rack to cool completely. Refrigerate for at least 4 hours or overnight.

10. Release the cheesecakes from the springform pans. Dust matcha powder and sprinkle some black sesame seeds before serving.