My hojicha Basque cheesecake features a rich, nutty filling with just the right amount of sweetness to foil the burnt, caramelized top.
Happy fall! Summer flew by and kept us busy with the kids being home and unexpected traveling. I’m happy things are finally slowing down and I can start sharing some of the recipes that I’ve worked on. While everyone is clamoring over pumpkins and apples, I’m more excited to share my hojicha Basque cheesecake recipe. Made with hojicha, or roasted green tea, the cheesecake has a wonderful nutty flavor. The roasted green tea gives it a very similar flavor to barley. I like serving the cheesecake with a hojicha caramel and fresh blackberries to cut through the richness.
Essential tips for making Basque Cheesecake
- Using room temperature ingredients is essential. Room temp ingredients blend up smoothly so you don’t have a lumpy cheesecake.
- Avoid overbeating the cheesecake. Excessive beating introduces excessive air and results in cracks during baking.
- Always sift in the dry ingredients--cornstarch and hojicha powder for a smooth texture
Ingredient Notes
Hojicha: is a Japanese roasted green tea consisting of leaves and stems. They are incredibly fragrant with a smoky, nutty note. You will need both hojicha tea leaves and hojicha powder for this recipe. I love the hojicha tea leaves from both Ippodo and Fukujen. My get my hojicha powder from Hojicha Co and buy the bulk bag to save money.
How Long to Bake Cheesecake
The hojicha Basque cheesecake bakes at a higher temperature at 400°F compared to 350°F for traditional cheesecake, giving it a deep golden hue and caramelized flavor. Bake the cheesecake until deeply golden brown on top and still very jiggly in the center, about 60 minutes. If you want it more set, bake it for 70 minutes.
Let the hojicha Basque cheesecake cool to room temperature for about 2 hours before refrigerating overnight to let it set.
What to Serve Cheesecake With
When ready to serve, bring the hojicha Basque cheesecake to almost room temperature about 1 hour before. When serving it too cold, the Basque cheesecake will lose the characteristic creamy and almost liquid interior.
I made a hojicha caramel to serve with the cheesecake but this is optional if you don’t have time. Fresh blackberries or other berries would make a wonderful addition besides the caramel.
Make Ahead and Storage
The cheesecake can be made up to 2 days in advance. Once cooled, wrap it tightly with plastic and refrigerate for up to a week.
For more cheesecake inspiration:
Hojicha Basque Cheesecake
Equipment
- 10-inch springform pan
Ingredients
- 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
- Heat cream in a large saucepan over medium low heat and bring it to a gentle simmer. Add the hojicha tea and give it a quick stir to distribute. Remove pan from heat, cover, and let the tea steep 10 minutes. Strain cream and set aside.
- Preheat oven to 400°F.
- Grease the springform pan, then line bottom and sides with 2 overlapping sheets of parchment, making sure parchment comes at least 1.5" above top of pan on all sides.
- Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth and well combined, about 3 minutes.
- Increase speed to medium and add eggs one at a time. Add hojicha heavy cream, creme fraiche, salt, and beat until combined, about 1 minute.
- Turn off mixer and sift hojicha powder and cornstarch evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed for about 1 minute.
- Use a fine mesh strainer and strain the batter directly into the prepared pan. Transfer the pan to the middle rack in the oven.
- Bake the cheesecake for 60 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still jiggly.
- Remove the cheesecake from the oven and place it on a rack; cool the cake in the pan to room temperature, about 2 hours. Refrigerate overnight.
- One hour before serving, remove cheesecake from fridge and leave cheesecake at room temperature to soften. Unmold, slice, and serve the cheesecake with fresh blackberries and hojicha caramel. You can also serve it chilled straight from the fridge.
Sophia
Hello! Very excited to try your recipe. Question - why do you use creme fraiche in this recipe?
Vy Tran
Hi Sophia! I use creme fraiche because it adds a delicious tang to the filling. The tang from the cream cheese doesn't stand out as much by itself. If you can't find creme fraiche, you can substitute with sour cream or labneh. Hope you like it!
mahlet
HI there! can i also use hoichja powder? and how much do i need to use?
sgadmin
Hi Mahlet! Please add in a total of 4 tablespoons (1/4 cup) of hojicha powder.