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

Scale

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

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Instructions

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.
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.
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.
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.
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.
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.
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.
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