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Sesame-Cardamom Cheesecake Recipe

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This is one of my favorite – and most unexpected – recipes. You’ll see below that I play with it all the time, but I just can’t ever seem to get enough cardamom in my life. This particular version we serve with Blackberry-Sesame Compote. Turn your own kitchen into a factory of cheesecake (wink, wink) with whatever sweet or surprisingly savory spin you put on it.

sesame cardamom cheesecake cooking information

  • Yield: 1 Large Cheesecake
  • Prep Time: 30 Minutes
  • Cook Time: 1-1 ½ Hours

sesame cardamom cheesecake recipe ingredients

    CRUST:
  • 2 Cups Ground Vanilla Wafers
  • ½ Cup Toasted Sesame Seeds
  • ¼ Cup Brown Sugar
  • 2 teaspoons Cardamom
  • 7 Tablespoons Butter, melted (¼ Cup + 3 Tablespoons)
  • FILLING:

  • 3 8-Ounce Blocks Cream Cheese, at room temperature
  • 1 Cup Sugar
  • Pinch Kosher Salt
  • 1 16-Ounce Container Sour Cream
  • Zest of 1 Orange
  • 1 teaspoon Vanilla
  • 3 Large Eggs

sesame cardamom cheesecake recipe instruction

    CRUST:
  1. Preheat your oven to 350 degrees.
  2. In a sauté pan, melt together the butter and brown sugar.
  3. Fold into vanilla wafers, sesame seeds, and cardamom. Combine and press into the bottom and up the sides of a large springform pan.
  4. Bake for 15 minutes.
  5. FILLING:

  6. Blend cream cheese, sugar, and salt in a food processor until smooth. Make sure to scrape down the sides.
  7. Add sour cream, orange zest, and vanilla. Blend again until smooth.
  8. Add eggs, and blend again.
  9. Pour filling into the pre-baked crust. Place the cheesecake in the oven for 1- 1½ hours. It will be finished when the top is golden brown and the center doesn’t jiggle when shaken.
  10. When finished cooking, place the cheesecake in the refrigerator to set up. Once it’s chilled through, remove the ring of the springform, slice, and serve.

sesame cardamom cheesecake tips and tricks

  • You need a springform pan for this recipe. If you don’t already have one, you can find them at all kitchen supply stores, and maybe even your grocery (that’s where I bought my most recent one at the last minute). And use whatever size you like to make different thicknesses of cake – just adjust the cooking time accordingly.
  • I love playing with this recipe. I keep the filling the same but play with the crust. You can substitute graham crackers for vanilla wafers, nuts for sesame seeds, and cinnamon for cardamom for a more classic cheesecake.
  • Cut these slices big or small. Or, like we’ve done in the picture above, cut them into bite-size hunks to feed a lot of people. It’s rich enough to work and it makes a beautiful platter.

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