Ingredients:

  • 18 oz (510g) Full fat cream cheese
  • 0.75 cup (150g) Granulated sugar
  • 3 Large eggs + 1 yolk
  • 1 cup (240ml) Heavy cream
  • 0.33 cup (80g) Pure black sesame paste
  • 1.5 tbsp Cake flour
  • 0.5 tsp Fine sea salt
  • 1 tsp Vanilla extract

Instructions:

  1. Preheat to 200°C (400°F). Line your pan with two overlapping sheets of parchment paper so it extends 2 inches above the rim.
  2. Beat the 18 oz cream cheese and 0.75 cup sugar until completely smooth and glossy.
  3. Add the 0.33 cup black sesame paste and vanilla. Whisk until the batter is a uniform slate grey.
  4. Beat in eggs one at a time, followed by the yolk. Mix until just combined to avoid adding air.
  5. Stream in the 1 cup heavy cream while whisking slowly.
  6. Sift the 1.5 tbsp cake flour and 0.5 tsp salt directly over the batter. Fold gently until no white streaks remain.
  7. Optional but recommended: pour the batter through a sieve into the pan until perfectly smooth.
  8. Place in the center of the oven for 30 minutes until the top is dark brown and the center wobbles.
  9. Let it cool in the pan on a wire rack for 1 hour. It will sink — this is normal.
  10. Refrigerate for at least 6 hours (ideally overnight) until set and cold to the touch.