Black and White Sesame Cheese Cake
|Crackers or cookies of your choice||90 Gram|
|Melt butter||40 Gram|
|Cream cheese||200 Gram|
|Yogurt||200 Milliliter (You can use heavy cream if you want a very rich cake)|
|All purpose flour||3 Tablespoon|
|Lemon juice and its rind||1 Tablespoon|
|Ground black sesame seeds||1 Tablespoon|
|Brown sugar||2 Tablespoon|
|Black and white sesame seeds (each)||1 Tablespoon|
Pre-heat the oven at 170C=338F.
. In a food processor, crush LOL crackers.
. Transfer 1 into a bowl, and add melt butter; mix well.
. Transfer 2 into a cake pan (with parchment paper on the bottom and side); press down firmly
. Chill in the fridge while working on cheese layers and crumbs
. Soften the cream cheese in Microwave (30 sec).
. Transfer 1 into a bowl, and gradually add Sugar; whip using an electronic beater until smooth.
. Add 1 egg at a time; mix well and repeat.
. Add Yogurt into 3; yogurt is a better choice health wise but heavy cream is ok too; mix well.
. Sift flour into 4; mix as if cutting the mixture (to not add too much air into the mix)
. Split 5 into 2 for Lemon and Sesame flavored cheese mixtures.
. Squeeze 1/6 of Lemon to get some juice and add into one of 6. Add some rind in it as well; mix well.
. Add 1 TBS of Ground Black sesame seeds in another; mix well.
. Take the Tart pan off the fridge; add the Black sesame mix first; bake at 170C=338F for 20-25 min. It does not have to cook completely but to have harder surface on top (in order to add another layer on top of it). Once baked, cool down for about 15 min.
In the meantime, prepare the crumbs that would go on top..
. In a food processor, add soft butter; flour and sugar; mix for about 1 min.
. Transfer 1 into a bowl and then add black and white sesame seeds; mix well. Note: if you are using quick oats as alternative to flour, add here and do not add at 1.
Now we will put the lemon cheese mix in the cake pan! and do the rest!
. Making sure that the cake pan is now cool enough to touch.
. Add the lemon mix on top very carefully.
. Sprinkle the crumbs on top of 2 very carefully. If not carefully, the crumbs may sink down the lemon layer..so be careful please!
. Bake at 170C =338F for 40-45 min and then 180C=356F for 10 min.
. Chill at room temperature; then in the fridge overnight and seve. Enjoy!