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Ingredients
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Crust
Filling
Raspberry Sauce
Method
Crust
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a mixing bowl, combine black sesame seeds, graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Filling
- 2
Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and mix until fully combined. Add the sour cream and vanilla extract, mixing until smooth. Add the eggs one at a time, mixing gently after each addition. Be careful not to overmix.
- 3
Bake the cheesecake
Pour the filling over the cooled crust in the springform pan. Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for an hour to prevent cracking.
- 4
Chill the cheesecake
Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
Raspberry Sauce
- 5
Prepare raspberry sauce
In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook, stirring gently, until the raspberries break down and the sauce thickens slightly, about 5-7 minutes. Remove from heat and let cool.
Serving
- 6
Serve the cheesecake
Once chilled, remove the cheesecake from the springform pan. Slice and serve with raspberry sauce drizzled on top.
