Preheat the oven to 400°F (200°C). Mist an 8" (20 cm) round cake pan with cooking spray. Wet two sheets of parchment paper, scrunch them up to make them more malleable, then use them to line the cake pan, placing one sheet on top of the other to form a double thickness, pushing the paper into the sides as well as you can.

In a high-speed blender or food processor, place 24 oz. (700 g) silken tofu, drained and at room temperature, one (13.5-oz./400 ml) can full-fat coconut milk or cream, well stirred, at room temperature, 1¼ cups (250 g) sugar, ⅓ cup (56 g) rice flour, ⅓ cup (60 g) cornstarch, 2 tsp. vanilla extract, ¼ cup (25 g) black sesame powder (ground black sesame), and ½ tsp. sea salt and blend until the mixture is completely smooth and well combined, 1–2 minutes. Pour the mixture into the prepared pan (it will reach almost to the top).

Bake until the top is light brown and the cake is beginning to set around the edges, 25–30 minutes. Increase the oven temperature to 450°F (230°C) and bake until the top is caramelized and dark and the center still has a little wobble when gently moved, another 30–35 minutes. If the top is not dark, you can broil the cake on high for 1–2 minutes, watching closely so the top does not burn.

Transfer to a wire rack and let the cake cool in the pan to room temperature. Chill in the fridge for at least 4 hours, preferably overnight, before removing the cake from the pan and cutting into slices. Do Ahead: This cheesecake can be stored whole or in slices in an airtight container in the freezer for up to 3 months. To eat, simply thaw in the fridge overnight. TIP: With the cake’s wobbly interior, it may be helpful to dip your knife into hot water after every cut to stop the cheesecake from clinging to the side of the knife.