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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Strain Batter: To ensure an ultra-smooth texture, strain the batter through a fine mesh sieve directly into the prepared springform pan.
- 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.
- 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.
- Chill: Once cooled, refrigerate the cheesecake overnight to set fully and develop flavor.
- 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
