Matcha and sesame, a match made in heaven! Serve with a side of red bean paste. yummmm…..

yield: Four 4-1/2-inch cakes

INGREDIENT

Crust
1 cup animal crackers crumbs
4 tablespoons butter, melted; plus more, room temperature, for the pans
3 tablespoons granulated sugar
1/4 teaspoon fine sea salt
3 tablespoon black sesame seeds, toasted

Cheesecake Filling
2 8-ounce packages cream cheese, room temperature
3/4 cups granulated sugar
2 tablespoons all-purpose flour
1/3 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2 large eggs, room temperature
2 tablespoons matcha powder, plus 1/4 cup for dusting
1/2 cup black sesame powder

DIRECTIONS

1. Preheat the oven to 350 degrees. Butter the sides of 4 4-inch springform pans. Wrap exterior of pans (including base) in a layer of foil.

2. Process animal crackers in food processor until fine. Add butter, sugar, and salt; pulse until combined, add sesame seeds and stir to combine. Divide mixture evenly among pans and pat into an even layer using the bottom of a measuring cup. Place pans on a baking sheet. Bake until the crust is firm to the touch and deeply golden brown, about 15-18 minutes. Transfer pans to a wire rack to cool completely.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until fluffy, about 2-3 minutes.

4. In a small bowl, whisk sugar and flour to combine. Reduce mixer speed to low, gradually add sugar mixture to cream cheese; mix until smooth. Add sour cream, vanilla and almond extract; mix until smooth. Add eggs, one at a time, beating until just combined.

5. Divide cream cheese filling into 2 bowls. Add matcha powder to one and black sesame powder to the other. Stir gently to combine, do not to over mix. Divide sesame-cream cheese mixture evenly among the pans with crust, follow by matcha -cream cheese filling. Set pans inside a roasting pans. Carefully ladle boiling water into roasting pan, halfway up sides of springform pans.

6. Bake until cakes are set but still slightly wobbly in the center, 15 to 20 minutes. Turn off oven; leave cakes in oven with the door slightly ajar, 45 minutes. Transfer pans to a wire rack; let cakes cool completely. Refrigerate, uncovered, at least 4 hours or overnight.

7. Release cakes from spring form, dust top with matcha powder before serving.

RECIPE NOTES:

1. Black Sesame Powder can also be purchased at Asian markets.

Recipe from:  http://hungryrabbitnyc.com/2012/02/matcha-sesame-cheesecake/