Matcha Spring Pea Cheesecake with Black Sesame Crust (Sous-Vide)

Ingredients

• ▸120g black sesame seeds, toasted
• ▸80g glutinous rice flour (sweet rice flour), sifted
• ▸60g unsalted butter, melted and cooled
• ▸40g powdered sugar, sifted
• ▸2g fine sea salt
• ▸200g fresh or frozen spring peas, blanched and shocked
• ▸450g full-fat cream cheese, room temperature
• ▸150g caster sugar
• ▸3 large eggs, room temperature
• ▸120ml heavy cream, room temperature
• ▸15g ceremonial-grade matcha powder, sifted
• ▸10ml fresh lemon juice
• ▸5g white miso paste
• ▸1 tsp pure vanilla extract
• ▸1g fine sea salt
• ▸2g agar-agar powder (for optional pea gel topping)
• ▸100ml fresh pea pod broth (simmered pea pods, strained), for topping
• ▸5g caster sugar, for topping
• ▸black sesame seeds and fresh pea shoots, to garnish

Instructions

1. 1

   1. Preheat your sous-vide immersion circulator to 77°C (170.6°F) in a large, deep container or stockpot. This precise temperature sets the egg proteins gently without curdling, yielding that signature silky-smooth Taiwanese cheesecake texture.

2. 2

   2. Make the black sesame crust: blitz toasted black sesame seeds in a food processor until they form a coarse, oily paste — about 45 seconds. Add glutinous rice flour, powdered sugar, and salt, then pulse to combine. Drizzle in melted butter and pulse until the mixture holds together when pressed between your fingers. It should look like dark, fragrant wet sand.

3. 3

   3. Press the sesame crust mixture firmly and evenly into the bottom of a 20cm (8-inch) springform pan lined with parchment. Use the flat bottom of a measuring cup for an even layer. Refrigerate for 20 minutes to firm up.

4. 4

   4. Make the spring pea purée: blend blanched peas with 2 tablespoons of cold water in a high-speed blender until completely smooth, about 90 seconds. Pass through a fine-mesh sieve, pressing firmly with a spatula. You want 80g of silky, bright-green purée. Discard the fibrous solids. Set aside.

5. 5

   5. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed for 3 minutes until completely smooth and lump-free. Scrape down the sides. Add caster sugar and beat for another 2 minutes.

6. 6

   6. Add white miso paste and beat until fully incorporated — this is your secret umami bridge. Add lemon juice and vanilla, mixing briefly.

7. 7

   7. Sift matcha powder directly into the cream cheese mixture and beat on low until just combined. Add the spring pea purée and mix on low for 30 seconds. The batter should be a vivid, swampy green — beautiful and slightly alarming.

8. 8

   8. Add eggs one at a time on the lowest speed, mixing only until each is just incorporated. Overmixing introduces air bubbles that sous-vide won't forgive. Finally, stream in the heavy cream and mix for 10 seconds. The batter should be smooth, pourable, and smell like a matcha-scented spring field.

9. 9

   9. Pour the batter over the chilled sesame crust in the springform pan. Tap the pan gently on the counter 5 times to release any air bubbles. Wrap the entire pan tightly in two layers of heavy-duty plastic wrap, then wrap once more in aluminum foil, ensuring a completely watertight seal.

10. 10

    10. Lower the wrapped springform pan into the preheated 77°C water bath. The pan will float slightly — weigh it down with a heavy plate or a zip-lock bag filled with water placed on top. Cook for 2 hours without lifting the lid.

11. 11

    11. After 2 hours, carefully remove the pan from the water bath. Let it rest at room temperature for 30 minutes — you'll notice the center still has a gentle wobble, like set panna cotta. This is correct. Refrigerate uncovered for at least 2 hours, ideally overnight.

12. 12

    12. Optional pea gel topping: bring pea pod broth, agar-agar powder, and caster sugar to a boil in a small saucepan, whisking constantly. Simmer for 2 minutes. Let cool to 50°C, then pour a thin, even layer over the chilled, set cheesecake. Refrigerate for 20 minutes to set the gel.

13. 13

    13. To unmold, run a thin offset spatula dipped in warm water around the edge of the cheesecake. Release the springform clasp slowly. Garnish with a scatter of toasted black sesame seeds and a small nest of fresh pea shoots placed at the center. Slice with a warm, clean knife, wiping between each cut.

Variations

• ◆Hojicha swap: Replace the ceremonial matcha with 12g of hojicha powder for a roasted, caramel-forward version that leans more autumn than spring — pair with a shiitake-honey drizzle for full umami chaos.
• ◆Edamame riff: Substitute the spring pea purée with the same weight of blanched, shelled edamame purée for a nuttier, denser flavor profile, and top with a yuzu kosho cream instead of the pea gel.
• ◆Individual jars: Skip the springform entirely and divide the crust and batter between eight 250ml wide-mouth mason jars sealed with lids for a self-contained sous-vide cheesecake that's perfectly portioned and dramatically giftable.