Hojicha Basque Cheesecake with Blackberries Recipe

ByLucy
Jump to Recipe· 4.6 from 7 reviews

If you’re craving something that takes cheesecake to a whole new level of sophistication and flavor, let me introduce you to my absolute favorite: the Hojicha Basque Cheesecake with Blackberries Recipe. This dessert is a joyful dance between the deep, smoky notes of roasted green tea and the rich, creamy decadence of a Basque-style cheesecake, all topped off with juicy blackberries that add the perfect fresh pop. Stick with me, and I’ll walk you through how this fan-freaking-tastic dessert comes together in your kitchen!

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Why This Recipe Works

  • Unique Flavor Fusion: The roasted hojicha tea adds a warm, nutty depth that elevates the classic Basque cheesecake beyond ordinary.
  • Perfectly Creamy Texture: Achieves that signature Basque cheesecake gooey center and deeply caramelized top for irresistible contrast.
  • Simple Yet Impressive: With minimal ingredients and straightforward steps, it’s approachable for home bakers looking to impress.
  • Fresh Berry Balance: The bright blackberries bring a natural, vibrant tartness that cuts through the richness beautifully.
Hojicha Basque Cheesecake with Blackberries, roasted green tea cheesecake, Japanese green tea dessert, blackberry topping cheesecake, sophisticated cheesecake recipe - A round dark brown cake with a nearly black top layer, cut into eight equal slices, sits on crinkled light brown parchment paper. The cake has a slightly uneven edge with some cracks and a rough texture on the top surface. The parchment paper is wrinkled and stained with small spots of cake crumbs around the edges. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient here plays a critical role in creating that iconic Basque cheesecake vibe infused with hojicha’s unique character. Quality and room temperature items are key for the smoothest batter and most luscious texture.

Hojicha Basque Cheesecake with Blackberries, roasted green tea cheesecake, Japanese green tea dessert, blackberry topping cheesecake, sophisticated cheesecake recipe - Flat lay of two pounds full fat cream cheese with a smooth surface, a small pile of loose dark brown hojicha tea leaves, three tablespoons of finely ground light brown hojicha powder in a small white ceramic bowl, six large whole eggs with clean light brown shells, a small white ceramic bowl filled with thick heavy cream, a small white ceramic bowl of smooth creme fraiche, a small white ceramic bowl of granulated white sugar, a small white ceramic bowl of white cornstarch, a small white ceramic bowl of coarse kosher salt crystals, a small white ceramic bowl with glossy dark amber hojicha caramel, and a simple white ceramic plate holding a small cluster of fresh blackberries with deep purple-black skins, all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Heavy Cream: Steeping the hojicha tea in cream infuses the entire cheesecake with roasted tea flavor in a mellow, creamy way.
  • Hojicha Tea Leaves: These roasted green tea leaves deliver that smoky, slightly caramelized tea essence that pairs perfectly with cheesecake.
  • Cream Cheese: Full fat and room temp for that smooth, dense texture classic to Basque cheesecakes.
  • Sugar: Balances the bitterness of hojicha and adds that faint caramelized sweetness during baking.
  • Eggs: Provide structure without drying out the cake, keeping it soft and jiggly inside.
  • Crème Fraîche: Adds a subtle tang that complements the tea and blackberries, plus it enhances creaminess.
  • Kosher Salt: Just a touch to heighten all the flavors.
  • Hojicha Powder: Boosts the tea flavor and helps color the cake’s top into that beautiful dark brown.
  • Cornstarch: Gives stability so the cheesecake sets perfectly.
  • Fresh Blackberries: To serve, their tart burst creates an unbeatable contrast with the cake’s richness.
  • Hojicha Caramel: Optional drizzling for an extra tea-infused indulgence—I love it!
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I always encourage you to play around with this Hojicha Basque Cheesecake with Blackberries Recipe. I’ve tried swapping in different berries or adding a sprinkle of toasted nuts, and every variation brings a surprise twist you’ll love.

  • Berry Variations: I once swapped blackberries for raspberries and loved the brighter acidity it gave; feel free to experiment with seasonal berries.
  • Non-Dairy Twist: Use a coconut-based cream cheese and cream to get a dairy-free version that still carries those wonderful flavors.
  • Spiced Kick: If you want to add a little warmth, a pinch of cinnamon or cardamom in the batter complements hojicha famously.

Step-by-Step: How I Make Hojicha Basque Cheesecake with Blackberries Recipe

Step 1: Infuse Your Cream with Hojicha Magic

Start by gently heating the heavy cream just until it simmers—don’t let it boil or scorch. Toss in the hojicha tea leaves, stir them to release their essence, and then cover it off the heat for about 10 minutes. Trust me, this is where the rich, smoky aroma starts filling your kitchen and sets the cheesecake apart. After steeping, strain the tea leaves out, and your infused cream is ready to go!

Step 2: Prep Your Pan with Parchment Love

Grease your springform pan well, then line it with parchment paper —at least 1.5 inches above the rim—this helps the cheesecake’s dramatic rise and beautiful burnt top without sticking.

Step 3: Create That Luscious Batter

Whip the cream cheese and sugar on medium-low until perfectly smooth, then crank the speed up and add eggs one at a time, making sure they’re fully incorporated before the next addition. Follow with your hojicha-infused cream, crème fraîche, and a pinch of salt. Finally, sift in hojicha powder plus cornstarch, beating just enough to combine without overmixing—this keeps your cake silky and stable.

Step 4: Bake to Smoky Perfection

Strain your batter through a fine-mesh sieve into the pan (this step gives you the smoothest texture), then slide it into your preheated oven at 400°F. Bake for about 60 minutes. You want the top to develop that signature deep, almost burnt brown color, while the center stays wobbly—this is the magic of a Basque cheesecake. Don’t open the oven door too often! Let that crusty top form undisturbed.

Step 5: Cool and Chill

After baking, let it cool in the pan for at least two hours at room temperature, then pop it in the fridge overnight. This step is crucial because it lets the flavors deepen and the texture set just right—trust me, impatience here leads to disappointing slices!

Step 6: Serve and Impress

About an hour before serving, bring the cheesecake out so it softens slightly. Unmold carefully, slice generously, and crown each piece with fresh blackberries and a drizzle of hojicha caramel if you’re feeling fancy. Don’t skip the berries—they cut through the richness perfectly and add that fresh zing that’ll have everyone begging for seconds.

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Tips from My Kitchen

  • Room Temp Ingredients: I learned the hard way that cream cheese and eggs straight from the fridge lead to lumps, so be patient and let them warm slowly on your counter.
  • Sifting Is Key: Straining your batter removes any cheesecake lumps and leafy tea bits for the smoothest finish.
  • Watch the Bake Time: The jiggly center means perfect doneness—overbaking dries it out, so trust your eyes and the wobble.
  • Parchment Overhang: I always make sure parchment extends well beyond the pan edge to help lift the cake out without cracks.

How to Serve Hojicha Basque Cheesecake with Blackberries Recipe

Hojicha Basque Cheesecake with Blackberries, roasted green tea cheesecake, Japanese green tea dessert, blackberry topping cheesecake, sophisticated cheesecake recipe - A slice of dark brown cake with a slightly burnt top layer is placed on a white cracked-texture plate. The cake has a smooth, light brown middle layer with a moist texture. On top of the cake, there are three shiny blackberries and a drizzle of glossy dark brown sauce that spills a little on the plate. Two additional blackberries rest on the plate near the cake slice. A silver fork is placed to the left of the cake slice. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping mine with a handful of fresh, plump blackberries right before serving to add a bright, juicy contrast—and a drizzle of hojicha caramel if I’m feeling indulgent. A sprinkle of toasted sesame seeds or a few mint leaves can add freshness and a little crunch.

Side Dishes

This cheesecake shines best as a star dessert, but I often pair it with light green tea sorbet or a crisp citrus salad to keep things balanced. A cup of hojicha tea alongside is like a little homage to the cake’s star ingredient—so comforting!

Creative Ways to Present

For a special occasion, I’ve served the Hojicha Basque Cheesecake with Blackberries Recipe as mini individual cakes—baking in small ramekins lined with parchment gives a cute, giftable touch. Another favorite is layering slices in a trifle glass with extra cream and berries for a tea-inspired dessert parfait.

Make Ahead and Storage

Storing Leftovers

After you’ve devoured your first slice (or three), wrap the leftover cheesecake tightly with plastic wrap and store it in the fridge. It keeps beautifully for up to 4 days and actually tastes even better as the flavors marry overnight.

Freezing

I’ve frozen slices wrapped individually in parchment and foil. When thawed overnight in the fridge, they still retain the creamy texture and hojicha aroma without watering down—perfect for prepping ahead or saving leftovers.

Reheating

This cheesecake is best served room temperature or slightly chilled, so I suggest warming leftovers gently on the counter for about 30 minutes rather than using a microwave which can alter texture.

FAQs

  1. What makes Basque cheesecake different from regular cheesecake?

    Basque cheesecake is baked at a higher temperature, creating a deeply caramelized, almost burnt top, and has a creamy, almost custard-like center — unlike the firmer texture of classic cheesecakes.

  2. Can I use regular matcha powder instead of hojicha powder?

    You can substitute matcha, but expect a very different flavor profile—matcha is grassy and vegetal rather than roasted and smoky like hojicha, which is what gives this cheesecake its unique charm.

  3. Is it necessary to steep the tea in cream?

    Steeping hojicha in cream infuses the subtle tea flavors evenly throughout the cheesecake; skipping this step may result in a less pronounced hojicha taste.

  4. How do I know when the Basque cheesecake is done?

    The edges should be set and browned, the top deeply caramelized, while the center remains gently jiggly—it will firm up as it cools.

Final Thoughts

This Hojicha Basque Cheesecake with Blackberries Recipe has been one of my most exciting kitchen adventures lately. It’s not just a dessert; it’s a conversation starter and a comforting indulgence all in one. Once you taste those roasted hojicha notes balanced by creamy richness and bright berries, you’ll get why I’m such a fan. So give it a go, even if you don’t consider yourself a baker—you’ll surprise yourself, and everyone at the table will thank you!

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Hojicha Basque Cheesecake with Blackberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 7 reviews
  • Author: Lucy
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese Fusion
Print Recipe

Description

This Hojicha Basque Cheesecake features a unique twist on the classic burnt cheesecake with the aromatic, roasted flavor of hojicha tea. Creamy, rich, and slightly smoky, this cheesecake is baked until its top is deeply browned and edges are just set, while the center remains delightfully jiggly. Served with fresh blackberries and hojicha caramel, it’s an elegant dessert perfect for special occasions or tea time.

Ingredients

Cheesecake

  • 2 cups heavy cream
  • 3 tablespoons hojicha tea leaves
  • 2 pounds full fat cream cheese, room temperature
  • 1 ½ cups sugar
  • 6 large eggs, room temperature
  • 1 cup creme fraiche, room temperature
  • 1 teaspoon Diamond Crystal kosher salt
  • 3 tablespoons hojicha powder
  • 2 tablespoons cornstarch

For Serving

  • 1 pint fresh blackberries
  • ½ cup hojicha caramel

Instructions

  1. Infuse cream: Heat the heavy cream in a large saucepan over medium-low heat until it gently simmers. Add hojicha tea leaves, stir quickly to distribute, then remove from heat. Cover and let steep for 10 minutes. Strain the infused cream through a fine mesh sieve and set aside.
  2. Prepare pan and oven: Preheat the oven to 400°F. Grease a springform pan and line the bottom and sides with two overlapping sheets of parchment paper, ensuring the parchment extends at least 1.5 inches above the pan’s rim on all sides to contain the batter.
  3. Mix cream cheese and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together on medium-low speed until very smooth and well combined, about 3 minutes.
  4. Add eggs and wet ingredients: Increase mixer speed to medium and add eggs one at a time, mixing well after each addition. Add the strained hojicha-infused cream, creme fraiche, and salt, and continue beating until fully combined, about 1 minute.
  5. Add dry ingredients: Turn off the mixer. Sift hojicha powder and cornstarch evenly over the cream cheese mixture and beat on low speed for about 1 minute to incorporate.
  6. Strain batter and bake: Strain the batter through a fine mesh sieve directly into the prepared pan to ensure smoothness. Place the pan on the middle rack of the oven and bake for 60 minutes, until the top is a deep dark brown, edges are just set, and the center remains jiggly.
  7. Cool and chill: Remove the cheesecake from the oven and transfer it onto a wire rack. Let it cool in the pan to room temperature, about 2 hours. Then refrigerate the cake overnight to set fully.
  8. Serve: About one hour before serving, remove the cheesecake from the refrigerator to soften at room temperature. Unmold, slice, and serve with fresh blackberries and hojicha caramel. Alternatively, serve chilled directly from the fridge.

Notes

  • Use full fat cream cheese and creme fraiche for the best creamy texture and flavor.
  • Make sure all dairy ingredients and eggs are at room temperature to ensure a smooth batter and to avoid lumps.
  • Steeping hojicha tea in cream infuses a rich roasted flavor; do not skip straining to avoid tea leaf bits in the batter.
  • Extending the parchment paper above the pan helps contain the cheesecake as it rises and prevents overflow.
  • If hojicha powder is not available, finely grind hojicha tea leaves to substitute.
  • Letting the cheesecake rest overnight is crucial for the flavors to meld and the texture to fully set.
  • For cleaner slicing, warm the knife under hot water and dry it between cuts.
  • Hojicha caramel can be homemade by infusing caramel sauce with hojicha tea or purchased from specialty stores.

Nutrition

  • Serving Size: 1 slice
  • Calories: 580 kcal
  • Sugar: 35 g
  • Sodium: 300 mg
  • Fat: 46 g
  • Saturated Fat: 28 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 9 g
  • Cholesterol: 210 mg

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