Description
This Hojicha Basque Cheesecake is a beautifully burnt and creamy dessert infused with the roasted flavors of hojicha tea. Featuring a rich and smooth texture with a caramelized top, it pairs perfectly with fresh blackberries and a drizzle of hojicha caramel for an exquisite twist on a classic cheesecake.
Ingredients
Scale
Hojicha Cream
- 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 Cream: Heat the heavy cream over medium-low heat until it just begins to simmer. Stir in hojicha tea leaves, cover, and let steep for 10 minutes. Strain to remove tea leaves and set the infused cream aside.
- Prepare Pan: Preheat 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 edges to contain the batter.
- Mix Cream Cheese and Sugar: Using a stand mixer fitted with a paddle attachment, beat cream cheese and sugar on medium-low speed until very smooth and well combined, about 3 minutes.
- Add Eggs and Cream: Increase mixer speed to medium, add eggs one at a time, then add the hojicha-infused cream, creme fraiche, and salt. Beat until combined, about 1 minute.
- Add Dry Ingredients: Turn off the mixer and sift hojicha powder and cornstarch evenly over the batter. 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 deep dark brown, edges are set, and center is still jiggly.
- Cool Cheesecake: Remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 2 hours until it reaches room temperature.
- Refrigerate: Chill the cheesecake overnight to allow flavors to develop and texture to firm.
- Serve: One hour before serving, remove cheesecake from the refrigerator to soften at room temperature. Unmold, slice, and serve with fresh blackberries and hojicha caramel. Alternatively, serve chilled straight from the fridge.
Notes
- For best results, ensure all dairy ingredients are at room temperature before mixing to avoid lumps and achieve a smooth batter.
- Use high-quality hojicha tea leaves and powder to maximize the roasted tea flavor.
- If you don’t have creme fraiche, sour cream can be substituted at a 1:1 ratio.
- The parchment lining should extend above the pan to contain the cheesecake as it rises and for an even burnt top.
- Do not overbake; the center should be jiggly when you take it out to maintain a creamy interior.
- Letting the cheesecake rest at room temperature before serving enhances the creamy texture and flavor.
- The hojicha caramel can be prepared in advance or purchased for convenience.
Nutrition
- Serving Size: 1 slice
- Calories: 550 kcal
- Sugar: 36 g
- Sodium: 250 mg
- Fat: 45 g
- Saturated Fat: 28 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 175 mg
