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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
