Description
This Hojicha Basque Cheesecake is a unique twist on the classic Basque cheesecake, infused with the rich, roasted flavor of hojicha tea. It features a creamy texture with a deeply caramelized top, served with fresh blackberries and a luscious hojicha caramel for an elegant dessert experience.
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
Instructions
- Infuse the Cream: Heat cream in a large saucepan over medium-low heat until it gently simmers. Stir in hojicha tea leaves, remove from heat, cover, and steep for 10 minutes. Strain the infused cream and set aside.
- Prepare the Pan: Preheat the oven to 400°F. Grease a springform pan, then line the bottom and sides with two overlapping sheets of parchment paper, extending at least 1.5 inches above the pan edges.
- Mix Cream Cheese and Sugar: Using a stand mixer with the paddle attachment, beat cream cheese and sugar on medium-low speed until smooth and well combined, about 3 minutes.
- Add Eggs and Dairy: Increase mixer speed to medium. Add eggs one at a time, followed by the hojicha-infused cream, creme fraiche, and salt. Beat until combined, around 1 minute.
- Incorporate Dry Ingredients: Turn off the mixer and sift hojicha powder and cornstarch over the mixture. Beat on low speed for about 1 minute to combine evenly.
- Strain and Bake: Strain the batter through a fine mesh sieve into the prepared pan to ensure smoothness. Place the pan on the middle oven rack.
- Bake the Cheesecake: Bake for 60 minutes until the top is deeply browned, edges are set, and center remains slightly jiggly.
- Cool the Cheesecake: Remove from oven and cool in the pan on a wire rack to room temperature for about 2 hours. Then refrigerate overnight to set fully.
- Serve: Remove from fridge one hour before serving to soften. Unmold, slice, and serve with fresh blackberries and hojicha caramel. Alternatively, serve chilled straight from the fridge.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth batter and even baking.
- Steeping the hojicha tea in the cream imparts a deep roasted flavor; don’t skip this step.
- Using parchment paper extending above the pan prevents the batter from overflowing as it rises.
- Do not overbake; the center should jiggle slightly to maintain creaminess.
- Letting the cheesecake rest before serving improves texture and flavor development.
- Hojicha caramel can be homemade or store-bought, but homemade enhances the flavor profile.
Nutrition
- Serving Size: 1 slice
- Calories: 600 kcal
- Sugar: 40 g
- Sodium: 350 mg
- Fat: 45 g
- Saturated Fat: 28 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 150 mg
