Hojicha Basque Cheesecake Recipe

ByTaylor
Jump to Recipe· 4.6 from 8 reviews

If you’re a fan of Basque cheesecake but crave a twist with a sophisticated, toasty flavor, this Hojicha Basque Cheesecake Recipe is your new best friend. Trust me, the deep, roasted notes of hojicha—roasted green tea—give this cheesecake a rich, warm complexity that’s utterly irresistible. Whether you’re serving it to impress guests or sneaking a slice after dinner, this recipe blends smoky tea with creamy, tangy cheesecake in a way that feels both unexpected and comforting. Ready to dive in? Let’s get baking!

💙

Why This Recipe Works

  • Unique flavor fusion: The roasted hojicha tea infuses a deep, smoky aroma that perfectly complements the rich, creamy cheesecake base.
  • Perfect texture balance: Crisp, caramelized top meets a soft, jiggly center—classic Basque cheesecake magic every time.
  • Simple method, impressive result: Minimal ingredients and straightforward steps yield a visually stunning and luxurious dessert.
  • Versatile presentation: Easily jazzed up with fresh blackberries and hojicha caramel for an elegant touch that never feels over the top.
Hojicha Basque Cheesecake, roasted green tea cheesecake, smoky green tea dessert, Japanese-inspired cheesecake, easy hojicha 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

This Hojicha Basque Cheesecake Recipe brings together classic cheesecake staples with the nutty, aromatic punch of hojicha. The cream and cream cheese create that silky base you expect, while the hojicha tea and powder infuse distinct flavor layers that elevate it beyond your everyday cheesecake. Here’s what you’ll want on your shopping list and why:

Hojicha Basque Cheesecake, roasted green tea cheesecake, smoky green tea dessert, Japanese-inspired cheesecake, easy hojicha 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: Infused with hojicha tea to make a fragrant, creamy base that softens the sharpness of the cheese.
  • Hojicha tea leaves: These roasted green tea leaves add smoky notes during the cream infusion step—a key flavor builder.
  • Cream cheese (full fat): The heart of your cheesecake, room temperature for smooth mixing.
  • Sugar: Balances the tea’s earthiness and enriches the cheesecake’s sweet flavor.
  • Eggs (large, room temperature): Provide structure without weighing down the texture.
  • Creme fraiche: Adds a tangy richness that keeps the cheesecake creamy and luscious.
  • Kosher salt (Diamond Crystal preferred): Enhances and balances all the flavors.
  • Hojicha powder: Boosts the tea flavor and adds a subtle toasty color to the batter.
  • Cornstarch: Helps the cheesecake hold its shape while teasing out a tender crumb.
  • Fresh blackberries (for serving): Their bright tartness cuts through the rich dessert perfectly.
  • Hojicha caramel (for serving): An optional but incredible drizzle that doubles down on that roasted tea aroma.
📝
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.

Tweak to Your Taste

I love making this Hojicha Basque Cheesecake Recipe my own depending on the season or who I’m serving. You can easily dial the hojicha intensity up or down, and swap toppings for whatever feels right. Don’t hesitate to experiment—you can always learn a little more about your taste preferences.

  • Variation: Sometimes I add a subtle swirl of white chocolate ganache on top before baking for an extra creamy, sweet counterpoint to the hojicha.
  • Dairy-free option: Using coconut cream instead of heavy cream and vegan cream cheese works surprisingly well if you want to skip dairy.
  • Seasonal twist: Swap blackberries for poached pears or figs when fresh berries aren’t in season to keep the pairing fresh and interesting.
  • More or less hojicha: Feel free to adjust the hojicha powder and steep time for your preferred tea strength—this recipe is forgiving!

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

Step 1: Infuse the Cream for Maximum Flavor

I start by gently heating the heavy cream on medium-low—when it just barely starts to simmer, I add the hojicha tea leaves and stir to combine. Removing it from the heat quickly, then covering and steeping for 10 minutes, lets the cream soak up that beautiful roasted tea aroma without becoming bitter. Strain afterward to get a smooth infused cream ready for the batter. Trust me, this infusion step is what makes the flavor pop!

Step 2: Prep Your Pan Like a Pro

While the cream is steeping, I grease a springform pan and line it with parchment paper, making sure the parchment extends about 1.5 inches above the rim on all sides—you want lots of “height” for that signature burnt edges and the cheesecake to rise properly. This step helps prevent sticking and keeps those rustic edges intact for that classic Basque look.

Step 3: Mix Your Batter Smooth and Easy

Next, I beat the cream cheese and sugar on medium-low until super smooth—this takes about 3 minutes and is key to avoiding lumps. Then, I turn up the speed and add the eggs one at a time, making sure each egg incorporates before the next goes in. Afterward, the infused cream, creme fraiche, and salt go in, stirred until just combined. Finally, I sift in the hojicha powder and cornstarch before mixing for another minute. Using a fine mesh strainer to pour the batter into the pan ensures no lumps make it through—smooth as silk is the goal.

Step 4: Bake to That Perfect Golden Char

Bake the cheesecake at 400°F for about 60 minutes. You’ll want the top to be a deep, dark brown with those rich caramelized spots, but the center should stay wobbly when you gently shake the pan. This balance gives you the signature creamy yet slightly oozy texture that’s delectable. Pro tip: oven temperatures can vary, so keep an eye during the last 15 minutes—the cheesecake darkens fast!

Step 5: Cool and Chill for Ultimate Texture

After baking, I leave the cheesecake in the pan on a wire rack to cool completely to room temperature, which usually takes about 2 hours. Then, refrigerate it overnight—this resting time lets the flavors meld and textures settle perfectly. Before serving, I like to pull it out an hour ahead to soften, making slicing a breeze and enhancing flavor.

💡

Pro Tips for Making Hojicha Basque Cheesecake Recipe

  • Use room temperature ingredients: This helps the batter come together smoothly without lumps and ensures even baking.
  • Don’t overmix after adding eggs: Gentle mixing prevents incorporating too much air, which could cause cracks or uneven texture.
  • Watch the oven carefully: Because of the high heat, the cheesecake can go from perfectly caramelized to burnt quickly, so timing is everything.
  • Let the cheesecake rest overnight: This truly improves flavor depth and makes slicing clean and easy.

How to Serve Hojicha Basque Cheesecake Recipe

Hojicha Basque Cheesecake, roasted green tea cheesecake, smoky green tea dessert, Japanese-inspired cheesecake, easy hojicha 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 typically serve this cheesecake with a handful of fresh blackberries—their tartness provides such a beautiful contrast to the creamy, smoky cake. Drizzling hojicha caramel over the top adds that extra touch of depth and sweetness. Sometimes I also sprinkle a few toasted nuts or a light dusting of hojicha powder for aesthetics and flavor boost—just enough to say, “Yep, this dessert is special.”

Side Dishes

Since the cheesecake is rich and substantial, I like pairing it with something light and refreshing. A crisp green tea or a citrusy salad works well. I’ve also served it alongside a scoop of yuzu sorbet during warmer months, which contrasts the cheesecake’s warmth wonderfully.

Creative Ways to Present

For special occasions, I’ve layered slices with edible flowers and served them on a slate platter for that rustic, elegant vibe. You could also cut small individual portions into mini jars layered with whipped cream and blackberries—makes for charming single-serve desserts that are super easy for parties!

Make Ahead and Storage

Storing Leftovers

Leftover cheesecake keeps beautifully in the fridge—just cover it tightly with plastic wrap or store in an airtight container to prevent it from drying out. I’ll usually eat mine within 3-4 days for best flavor and texture, but it can last up to a week if well wrapped.

Freezing

If you want to freeze slices, wrap each piece tightly in plastic wrap and then foil to avoid freezer burn. Freeze for up to 2 months. Thaw overnight in the fridge to bring back that creamy texture without sogginess.

Reheating

I prefer enjoying this cheesecake chilled or at room temperature, but if you want it warm, gently heat individual slices in a low oven (around 275°F) for 10 minutes. Avoid microwaving, which can make it watery.

FAQs

  1. What exactly is hojicha, and why use it in this cheesecake?

    Hojicha is a type of Japanese green tea that’s roasted instead of steamed, giving it a warm, smoky flavor with nutty undertones. In this cheesecake, it adds depth and unique aroma that contrasts beautifully with the creamy, tangy base, making the dessert truly unforgettable.

  2. Can I use regular green tea instead of hojicha?

    You could, but regular green tea has a grassy, more astringent flavor that might clash with the richness of the cheesecake. The roasting in hojicha mellows the tea, making it the perfect companion for this dessert’s creamy texture.

  3. Why does the cheesecake center stay jiggly even when done baking?

    This jiggly center is characteristic of Basque-style cheesecakes. It indicates the interior is creamy and soft, not underbaked. It firms up as it cools and chills, resulting in that perfect melt-in-your-mouth texture.

  4. How do I prevent cracks on my Basque cheesecake?

    Because this cheesecake bakes at a higher temperature and actually benefits from some cracks and a rustic look, you don’t need to worry too much. However, using room temperature ingredients and not overmixing once eggs are added helps keep it more cohesive.

  5. Can I make this cheesecake gluten-free?

    Yes! This recipe is already gluten-free as it doesn’t include any wheat flour. Just double-check your cornstarch and other ingredients to ensure they are gluten-free certified, if necessary.

Final Thoughts

This Hojicha Basque Cheesecake Recipe has become one of my absolute favorites to make and share. It surprises people with the rich tea flavor but feels familiar through its creamy texture and caramelized crust. Whether you’re a baker looking to try something new or simply want to wow your guests with a dessert that’s both elegant and approachable, you’re going to love this one. So grab that hojicha tea, get your ingredients ready, and dive in—you won’t regret it.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hojicha Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 8 reviews
  • Author: Taylor
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-Spanish fusion
  • Diet: Vegetarian
Print Recipe

Description

This rich and creamy Hojicha Basque Cheesecake combines the toasty, caramelized flavors of roasted hojicha tea with the classic burnt Basque cheesecake texture. Infused with hojicha cream and powder, this elegant dessert is topped with fresh blackberries and a luscious hojicha caramel for a unique Japanese-inspired twist on the beloved Spanish dessert.

Ingredients

Hojicha Cream Infusion

  • 2 cups heavy cream
  • 3 tablespoons hojicha tea leaves

Cheesecake Batter

  • 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 the cream: Heat the 2 cups of heavy cream in a large saucepan over medium low heat until it gently simmers. Add 3 tablespoons hojicha tea leaves and stir briefly to distribute. Remove from heat, cover, and steep the tea in the cream for 10 minutes. Strain the cream through a fine mesh sieve and set aside.
  2. Prepare the pan and oven: Preheat your oven to 400°F. Grease a springform pan, then line its bottom and sides with two overlapping sheets of parchment paper, making sure the parchment extends at least 1.5 inches above the top edge of the pan all around to prevent overflow.
  3. Mix cream cheese and sugar: In a stand mixer fitted with the paddle attachment, beat 2 pounds of room temperature cream cheese with 1 ½ cups sugar on medium-low speed until very smooth and well combined, about 3 minutes.
  4. Add eggs and wet ingredients: Increase the mixer speed to medium and add 6 large eggs one at a time, fully incorporating each before adding the next. Pour in the strained hojicha cream, 1 cup creme fraiche, and 1 teaspoon kosher salt, then beat until combined, about 1 minute.
  5. Add dry ingredients and combine: Turn off the mixer. Sift 3 tablespoons hojicha powder and 2 tablespoons cornstarch evenly over the batter. Beat the mixture on low speed for about 1 minute until fully incorporated.
  6. Strain the batter and bake: Use a fine mesh strainer to strain the batter directly into the prepared pan to achieve a silky texture. Place the pan in the middle rack of the preheated oven and bake for 60 minutes, until the top is deep-dark brown, edges are set, and the center still jiggles slightly.
  7. Cool and chill: Remove the cheesecake from the oven and place it on a wire rack. Let it cool in the pan at room temperature for about 2 hours. Then refrigerate overnight to allow the flavors to develop and the cheesecake to firm up.
  8. Prepare to serve: One hour before serving, remove the cheesecake from the fridge and allow it to soften to room temperature for easier slicing. Unmold the cheesecake by removing the springform pan sides, slice, and serve with fresh blackberries and hojicha caramel. Alternatively, serve chilled directly from the fridge.

Notes

  • Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
  • Use full fat cream cheese and creme fraiche for the creamiest texture.
  • Steeping hojicha tea leaves in warm cream infuses a deep roasted flavor without bitterness.
  • Allowing the cheesecake to cool completely before refrigeration prevents cracks.
  • The parchment extending above the pan helps contain the batter as it rises and spreads during baking.
  • The deep dark brown top is characteristic of Basque cheesecake and adds a toasty caramel note.
  • Hojicha caramel can be store-bought or homemade by infusing sugar caramel with hojicha tea.
  • The cheesecake tastes great both chilled and slightly softened at room temperature.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 520 kcal
  • Sugar: 35 g
  • Sodium: 250 mg
  • Fat: 40 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 150 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star