Hojicha Basque Cheesecake Recipe

BySarah
Jump to Recipe· 4.4 from 50 reviews

If you’ve ever wanted to try a dessert that’s rich, creamy, and just a little bit unexpected, you’re going to love this Hojicha Basque Cheesecake Recipe. Trust me, it’s fan-freaking-tastic—a smoky twist on the classic Basque cheesecake that will have you swooning bite after bite. I’ve made this more times than I can count, and every time, it feels like a cozy hug on a plate. So pull up a stool in my kitchen, and I’ll walk you through exactly how to nail this treat at home.

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Why This Recipe Works

  • Unique Flavor Fusion: The smoky hojicha tea adds a warm, nutty depth that sets this cheesecake apart.
  • Beautifully Burnt Top: The signature Basque cheesecake look delivers caramelized edges that contrast perfectly with the creamy interior.
  • Simple Yet Elegant: Uses mostly pantry staples with the delightful addition of hojicha, so it’s approachable for home bakers.
  • Texture Perfection: Soft, jiggly center that firms up beautifully overnight without cracking or drying out.
Hojicha Basque Cheesecake, hojicha cheesecake recipe, burnt cheesecake with hojicha, Japanese hojicha dessert, creamy smoky cheesecake - 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

Each ingredient in this Hojicha Basque Cheesecake Recipe plays a role in balancing the creamy texture with the tea’s smokiness. Picking quality cream cheese and fresh eggs makes a big difference, and steeping the tea in cream infuses flavor gently but thoroughly.

Hojicha Basque Cheesecake, hojicha cheesecake recipe, burnt cheesecake with hojicha, Japanese hojicha dessert, creamy smoky cheesecake - 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: Provides richness and carries the hojicha flavor beautifully when steeped.
  • Hojicha tea leaves: The star ingredient for that toasty, caramelized tea flavor you won’t find in any other cheesecake.
  • Cream cheese (full fat): Full fat ensures a silky, luxurious texture and prevents curdling.
  • Sugar: Balances the tea’s earthiness with sweetness without overpowering.
  • Eggs (large): They bind everything together and give the cheesecake that custardy firmness.
  • Crème fraîche: Adds a subtle tang and helps keep the cheesecake moist.
  • Kosher salt (Diamond Crystal): Enhances flavors and keeps sweetness from becoming cloying.
  • Hojicha powder: Boosts the tea’s flavor and color intensity without adding liquid.
  • Cornstarch: Helps stabilize the cheesecake for a smooth, velvety finish.
  • Fresh blackberries: Their tartness contrasts with the rich cheesecake perfectly.
  • Hojicha caramel: A sweet, smoky drizzle that you can either make or buy, adding an extra layer of flavor.
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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 that this Hojicha Basque Cheesecake Recipe is like a cozy blank slate—you can tweak the tea intensity or add your favorite toppings to make it truly yours. For me, a little extra hojicha powder amps the smokiness, but if you’re new to hojicha, start with the base recipe and adjust gradually.

  • More intense hojicha flavor: I’ve bumped up hojicha powder for afternoon tea gatherings, and guests really appreciated the deeper, toasted notes.
  • Dairy-free alternative: Swap heavy cream for coconut cream and use vegan cream cheese to make a plant-based version—I haven’t tried this yet, but it’s on my recipe exploration list!
  • Seasonal fruit swaps: Instead of blackberries, pears or figs in fall make a stunning pairing.
  • Less sweet: Cutting sugar by ¼ cup works well if you prefer your cheesecake lightly sweetened.

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

Step 1: Infuse the cream with hojicha goodness

Start by heating the heavy cream over medium-low heat—don’t let it boil, just a gentle simmer will do. Then stir in the hojicha tea leaves, cover, and let it steep for about 10 minutes. This step is crucial because it infuses the cream with that signature smoky flavor without bitterness. Once steeped, strain out the tea leaves carefully—no gritty tea bits in your cheesecake!

Step 2: Prep your pan like a pro

Grease your springform pan well, then line it with parchment paper extending 1.5 inches above the rim all around. This height helps contain the batter and supports its rise. Using overlapping sheets ensures the batter won’t leak out, and you get that charming, rustic Basque crust on the edges. I always double-check my parchment fit to avoid mishaps during baking.

Step 3: Cream cheese and sugar magic

Whip cream cheese and sugar in a stand mixer on medium-low until super smooth—about 3 minutes. No lumps here, or it throws off the cheesecake texture. After that, increase speed to medium and add eggs one at a time. This slow addition helps the batter emulsify better and stay creamy, so don’t rush this part!

Step 4: Blend in hojicha cream and enriched ingredients

Next, pour the hojicha-infused cream in along with creme fraiche and salt, and beat until combined. This combo gives the cheesecake a velvety tang that dances with the toasted tea. Remember to use room temperature ingredients—they meet and marry easier!

Step 5: Sift in hojicha powder and cornstarch

To avoid clumps and ensure even distribution, sift the hojicha powder and cornstarch over the batter. Then mix on low speed for about a minute. This balances the smoky flavor intensity and stabilizes the cheesecake so it bakes with that classic jiggly center.

Step 6: Bake to golden perfection

Strain your batter through a fine mesh sieve into the prepared pan for that beautiful smooth finish. Pop it on the middle oven rack at 400°F. Baking for around 60 minutes until the top is dark brown, edges set, but the center still jiggles slightly is the sweet spot. Resist the urge to open the oven door too often—it can cause cracks!

Step 7: Cool, chill, and serve

Once out of the oven, let your cheesecake cool in the pan at room temperature for about two hours, then pop it in the fridge overnight. This resting time lets the flavors deepen and texture set perfectly. An hour before serving, take it out to soften slightly. Serve slices with fresh blackberries and drizzle with hojicha caramel for a truly next-level experience.

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Pro Tips for Making Hojicha Basque Cheesecake Recipe

  • Use Room Temperature Ingredients: Cream cheese, eggs, and crème fraîche blend more smoothly and prevent lumps or curdling.
  • Steep Hojicha Gently: Avoid boiling cream while steeping to keep tea flavor mellow and avoid bitterness.
  • Don’t Overbake: The cheesecake should jiggle slightly in the center when done; it will firm up as it cools.
  • Parchment Above Pan Rim: This helps the batter rise evenly and prevents overflows during baking.

How to Serve Hojicha Basque Cheesecake Recipe

Hojicha Basque Cheesecake, hojicha cheesecake recipe, burnt cheesecake with hojicha, Japanese hojicha dessert, creamy smoky cheesecake - 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’m all about keeping it simple here—fresh blackberries and a drizzle of hojicha caramel are my go-tos. The blackberries add juicy tart contrast, and the hojicha caramel brings that extra layer of toasted sweetness. Sometimes, I toss on a few toasted pumpkin seeds for crunch, which is surprisingly delightful.

Side Dishes

This cheesecake shines on its own, but if you want to pair it, a light green tea or a cup of hojicha complements it beautifully. For a more substantial dessert spread, some green tea macarons or seasonal fruit salad round out the meal without overwhelming those delicate flavors.

Creative Ways to Present

For special occasions, I like to slice the cheesecake into smaller squares and serve them in mini glass jars layered with whipped cream and crushed graham crackers. It turns the dessert into a fun, interactive experience that guests adore. Adding edible gold flakes on top makes it feel festive and extra fancy!

Make Ahead and Storage

Storing Leftovers

Once cooled and chilled, cover your cheesecake tightly with plastic wrap or store it in an airtight container. It keeps well in the fridge for up to 4 days. I usually slice it before storing to make grabbing a piece easier, and it maintains freshness just fine this way.

Freezing

If you want to freeze leftovers, wrap the cheesecake tightly in plastic wrap and then foil or place it in a freezer bag. It freezes great for up to a month. When you’re ready to enjoy, thaw it slowly overnight in the fridge to keep the texture creamy and avoid sogginess.

Reheating

I usually eat this cheesecake chilled or at room temperature, but if you prefer it a bit warmer, let it sit out for 30-60 minutes before serving. Avoid microwaving—gentle warmth is best to preserve that signature Basque cheesecake texture without becoming rubbery.

FAQs

  1. What exactly is hojicha, and how does it taste in cheesecake?

    Hojicha is a Japanese roasted green tea known for its toasty, nutty, and slightly caramel-like flavor. When used in this Basque cheesecake recipe, it imparts a unique smoky depth that contrasts beautifully with the creamy, tangy cheesecake, making it both comforting and sophisticated.

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

    You can, but regular green tea has a grassy, more astringent profile that may not caramelize like hojicha does. The roasted flavor of hojicha is what gives this cheesecake its signature warmth and richness, so I recommend sticking to hojicha for best results.

  3. Why does the cheesecake need to be so browned on top?

    The deeply browned top and caramelized edges are the hallmark of Basque cheesecake. This intentional “burn” adds complexity to the flavor and creates a slightly crisp contrast to the lush, custardy interior, making each bite more interesting.

  4. Can I make this cheesecake without a stand mixer?

    Absolutely! Use a hand mixer or even beat the cream cheese and sugar in a large bowl until smooth. Just make sure all ingredients are at room temperature to make mixing easier and to prevent lumps.

  5. How do I know when the cheesecake is done baking?

    Look for a deeply browned top and edges that are set and slightly pulling away from the pan. The center should still have a gentle jiggle when you gently shake the pan—this ensures the cheesecake stays creamy after chilling.

Final Thoughts

This Hojicha Basque Cheesecake Recipe has become my go-to when I want to impress guests or simply treat myself to something special. The surprising smoky tea twist combined with the Basque cheesecake’s luscious texture creates a dessert that lingers in your memory long after the last bite. I hope you have as much fun making (and eating) this as I have—seriously, once you try it, it’s hard to go back to regular cheesecake. Give this recipe a whirl and trust me, you’ll be sharing it with friends and family in no time!

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Hojicha Basque Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 50 reviews
  • Author: Sarah
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese Fusion
Print Recipe

Description

This Hojicha Basque Cheesecake is a rich and creamy dessert infused with the toasted, nutty flavor of hojicha tea. Baked to perfection with a deeply caramelized top and a luscious, jiggly center, this cheesecake is served with fresh blackberries and hojicha caramel, offering a sophisticated twist on the classic Basque cheesecake.

Ingredients

Hojicha Infused 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

  1. Infuse Cream: Heat the heavy cream in a large saucepan over medium-low heat until it gently simmers. Add the hojicha tea leaves, stir briefly, then remove from heat. Cover and steep the tea in the cream for 10 minutes. Strain the cream to remove tea leaves and set aside.
  2. Prepare Pan: Preheat your oven to 400°F. Grease a springform pan, then line the bottom and sides with two overlapping sheets of parchment paper, ensuring the edges extend at least 1.5 inches above the pan to contain the batter during baking.
  3. Mix Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-low speed for about 3 minutes until very smooth and well combined.
  4. Add Eggs and Wet Ingredients: Increase the mixer speed to medium and add the eggs one at a time, mixing well after each. Then add the hojicha-infused cream, creme fraiche, and kosher salt. Beat until incorporated, approximately 1 minute.
  5. Add Dry Ingredients: Turn off the mixer. Using a fine-mesh sieve, sift the hojicha powder and cornstarch evenly over the batter. Beat on low speed for about 1 minute until well combined.
  6. Strain Batter: To ensure an ultra-smooth texture, strain the batter through a fine mesh sieve directly into the prepared springform pan.
  7. Bake: Place the pan on the middle rack of the preheated oven and bake for 60 minutes. The top should be deeply caramelized and dark brown, the edges set, and the center still jiggly.
  8. Cool: Remove the cheesecake from the oven and transfer it to a cooling rack. Leave it in the pan to cool to room temperature for about 2 hours.
  9. Chill: Once cooled, refrigerate the cheesecake overnight to set fully and develop flavor.
  10. Serve: One hour before serving, take the cheesecake out of the fridge to soften at room temperature. Unmold, slice, and serve with fresh blackberries and hojicha caramel. Alternatively, serve chilled straight from the refrigerator for a firmer texture.

Notes

  • Use room temperature eggs and cream cheese to ensure a smooth batter without lumps.
  • Steeping hojicha tea in the cream adds a deep, roasted flavor; do not skip this step for authentic taste.
  • If you don’t have hojicha powder, finely grind the hojicha tea leaves or use extra brewed hojicha for flavor.
  • Ensure the parchment paper extends above the pan to prevent batter overflow and for easy removal.
  • Straining the batter is key to achieving the signature silky texture of Basque cheesecake.
  • The cheesecake center should remain slightly jiggly when done baking; it will firm up during refrigeration.
  • Serve with fresh blackberries for a tart contrast to the creamy, toasted flavor of the cheesecake.
  • Leftover cheesecake keeps well refrigerated for up to 3 days.

Nutrition

  • Serving Size: 1 slice (1/8 of cheesecake)
  • Calories: 650 kcal
  • Sugar: 35 g
  • Sodium: 320 mg
  • Fat: 55 g
  • Saturated Fat: 32 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 180 mg

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