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)
- 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
FILLING:
sesame cardamom cheesecake recipe instruction
- CRUST:
- Preheat your oven to 350 degrees.
- In a sauté pan, melt together the butter and brown sugar.
- Fold into vanilla wafers, sesame seeds, and cardamom. Combine and press into the bottom and up the sides of a large springform pan.
- Bake for 15 minutes.
- Blend cream cheese, sugar, and salt in a food processor until smooth. Make sure to scrape down the sides.
- Add sour cream, orange zest, and vanilla. Blend again until smooth.
- Add eggs, and blend again.
- 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.
- 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.
FILLING:
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.