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Hojicha Basque Cheesecake with Blackberries Recipe

ByCaroline
Jump to Recipe· 4.6 from 22 reviews

If you’re looking to wow your friends with something uniquely delicious, you’ve got to try this Hojicha Basque Cheesecake with Blackberries Recipe. It’s that perfect balance of rich, creamy cheesecake with the toasty, smoky notes of hojicha tea—and topped with fresh blackberries that add just the right pop of brightness. Trust me, once you make this, it quickly becomes a go-to for special occasions or whenever you want to treat yourself.

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Why This Recipe Works

  • Unique Flavor Profile: The roasted hojicha tea adds deep, smoky undertones that transform classic Basque cheesecake into something extraordinary.
  • Creamy Yet Light Texture: Thanks to the creme fraiche and heavy cream infusion, the texture is silky without being overly dense.
  • Perfectly Burnt Top: The signature dark caramelized exterior seals in flavor and gives that irresistible Basque cheesecake look.
  • Easy Assembly: No water baths required, so it’s less fussy but just as impressive as the restaurant versions.
Hojicha Basque Cheesecake with Blackberries, Japanese tea cheesecake,Editable Berry Cheesecake, Smoky hojicha dessert, Unique berry cheesecake recipe - 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

Every ingredient here plays its part to create that perfect balance of flavor and texture. I always stick with full-fat cream cheese and creme fraiche for richness, and using fresh blackberries for serving adds an important fresh, tart contrast. If you’re shopping for hojicha, pick loose leaves or powder with a strong roasted aroma — it makes a huge difference.

Hojicha Basque Cheesecake with Blackberries, Japanese tea cheesecake,Editable Berry Cheesecake, Smoky hojicha dessert, Unique berry cheesecake recipe - 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: Steeped with hojicha tea to infuse a deep, toasty flavor right into the cheesecake batter.
  • Hojicha tea leaves: Provides that signature smoky, roasted green tea taste that’s the star of this recipe.
  • Cream cheese: Use full fat and room temperature for a smooth, luscious texture without lumps.
  • Sugar: Sweetens the cheesecake while contributing to the caramelized top during baking.
  • Eggs: They bind everything together and add structure while keeping the cheesecake silky.
  • Creme fraiche: Adds a subtle tang and extra creaminess, which I feel lightens the overall richness beautifully.
  • Kosher salt: Enhances all the flavors without overpowering them.
  • Hojicha powder: Intensifies the roasted tea flavor in the batter ensuring every bite bursts with that signature taste.
  • Cornstarch: Stabilizes the cheesecake so it sets perfectly without cracking.
  • Fresh blackberries: Juicy and slightly tart, they’re the perfect fresh topping.
  • Hojicha caramel: Adds a luscious finishing touch echoing the tea flavor with a sweet, velvety drizzle.
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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.

Make It Your Way

This Hojicha Basque Cheesecake with Blackberries Recipe is very versatile—you can tweak it based on your taste or what’s on hand. Personally, I love experimenting with different berries or even swapping the hojicha caramel for a citrus glaze for a bright twist. You should absolutely make it your own and enjoy the process as much as the result!

  • Variation: I once added a sprinkle of toasted sesame seeds on top, which gave a nutty crunch and elevated the hojicha’s roasted flavor wonderfully.
  • Dairy-Free Substitute: If you’re dairy-free, try a vegan cream cheese and coconut cream combo—it’s not quite the same but still quite tasty.
  • Seasonal Changes: During winter, swapping blackberries for poached pears or figs works perfectly for a cozy feel.

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

Step 1: Infuse the Cream with Hojicha

Start by heating your heavy cream gently in a saucepan — don’t let it boil, just a gentle simmer. Then toss in your hojicha tea leaves and stir to distribute evenly. Off the heat, cover it and let the cream steep for about 10 minutes. This step is where all that smoky tea magic happens! Once steeped, strain the mixture to remove leaves and set aside—it should smell amazing.

Step 2: Prep Your Pan and Oven

Preheat that oven to 400°F—yes, it’s pretty hot, but that’s what will give your cheesecake that iconic deep brown crust. Grease your springform pan thoroughly, then line the bottom and sides with parchment paper, letting the edges peek up about 1.5 inches to create a cozy home for the batter.

Step 3: Beat Cream Cheese and Sugar

In your mixer fitted with a paddle attachment, beat cream cheese and sugar on medium-low speed until ultra smooth—around 3 minutes. This part takes patience but is key for a lump-free cheesecake. You’ll see it transform into a silky base.

Step 4: Add Eggs and Cream Mixture

Switch your mixer to medium speed and add eggs one at a time, making sure each is fully incorporated before the next goes in. Then pour in your infused hojicha cream, creme fraiche, and salt; beat just until everything comes together—about a minute.

Step 5: Incorporate Hojicha Powder and Cornstarch

Turn off the mixer and use a fine mesh sieve to sift the hojicha powder and cornstarch evenly over your batter. Resume mixing on low speed to gently combine, about one minute. This step enhances the tea flavor and helps the cheesecake set beautifully without cracking.

Step 6: Strain and Bake

For the smoothest texture, strain your batter once more using a fine mesh sieve directly into your prepared pan. Pop the pan into the middle rack of your oven and bake for about 60 minutes. You’re looking for a dark amber top, firm edges, but a still-jiggly center—don’t overbake!

Step 7: Cool and Chill

Remove the cheesecake from the oven and let it cool completely at room temperature (about 2 hours). Then refrigerate overnight to develop flavor and set properly. Before serving, take it out an hour ahead so it softens to that perfect creamy consistency.

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Tips from My Kitchen

  • Don’t Skip Straining: I learned the hard way that straining removes clumps and gives you that signature silky cheesecake texture—totally worth the extra minute.
  • Room Temperature Ingredients: Using room-temp cream cheese, eggs, and creme fraiche means a smoother batter and no lumps.
  • Watch the Bake Time: That jiggly center is your sweet spot—overbaking makes the cheesecake dry, which you definitely want to avoid.
  • Use Parchment Paper Extending Over The Pan: This little trick makes unmolding the cheesecake much easier and cleaner, trust me on this one.

How to Serve Hojicha Basque Cheesecake with Blackberries Recipe

Hojicha Basque Cheesecake with Blackberries, Japanese tea cheesecake,Editable Berry Cheesecake, Smoky hojicha dessert, Unique berry cheesecake recipe - 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 always go classic with fresh blackberries right on top—they add a juicy brightness that cuts through the richness. The hojicha caramel drizzle is my absolute favorite finishing touch because it amplifies the roasted tea notes with a beautiful, sticky sweetness. Sometimes I add a sprinkle of toasted sesame seeds or a few fresh mint leaves for an extra layer of texture and aroma.

Side Dishes

This cheesecake is rich enough to stand alone, but if you want to round out your dessert spread, try pairing it with a light green tea sorbet or a small bowl of whipped cream flavored with a hint of lemon zest. These sides brighten up each bite and keep the focus on the decadent cheesecake.

Creative Ways to Present

For parties, I’ve served the cheesecake sliced in small squares arranged on a slate platter with clusters of blackberries around the edges. Drizzling extra hojicha caramel over each mini slice makes it extra special. You could also dust the top lightly with powdered sugar just before serving for a snowy effect that looks stunning against the golden crust.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers covered tightly in the fridge—either wrapped with plastic or in an airtight container. The flavors actually deepen after a day or two, and leftover slices hold their creamy texture well without drying out.

Freezing

Freezing cheesecake isn’t usually my first choice, but if you do have leftovers you can’t finish, slice and freeze portions wrapped well in plastic wrap then foil. When thawed slowly in the fridge, the texture stays surprisingly good, though I recommend serving it at room temperature for best experience.

Reheating

Skip the microwave for this one—the cheesecake reheats beautifully by sitting at room temp for about an hour before serving. This softens it and brings out the flavors wonderfully without compromising texture.

FAQs

  1. Can I use regular green tea instead of hojicha in this cheesecake?

    You could, but it won’t have that distinct smoky, roasted flavor that hojicha provides. Regular green tea is more grassy and bitter, so I recommend sticking with hojicha for the authentic taste this recipe is known for.

  2. Do I need a water bath to bake this Basque cheesecake?

    Nope! One of the beauties of this Basque-style cheesecake is that it bakes at high heat without a water bath, giving it that signature burnt top and creamy inside with much less fuss.

  3. How do I know when the cheesecake is done?

    Look for a deep brown, caramelized crust on top with edges that are just set. The center should still jiggle slightly when you gently shake the pan—that means it will set nicely as it cools.

  4. Can I prepare the cheesecake a day ahead?

    Absolutely! In fact, chilling it overnight lets flavors meld and the texture firm up perfectly, making it ideal for making ahead.

  5. What if I don’t have hojicha powder?

    You can omit the powder and just use steeped hojicha cream, though the powder really bumps up the tea flavor and deepens the color. If you want a rich hojicha taste, it’s worth tracking down.

Final Thoughts

This Hojicha Basque Cheesecake with Blackberries Recipe is one of those desserts that feels both fancy and totally achievable in a home kitchen. I love how the earthy, roasted tea flavor surprises and delights with every bite, while that caramelized top and fresh blackberries give it flair and freshness. If you’re a cheesecake lover who’s curious about trying something new, this is your recipe. Go ahead, pour yourself some tea, and make this—it’ll be your new favorite, I promise.

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Hojicha Basque Cheesecake with Blackberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 22 reviews
  • Author: Caroline
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-Influenced
  • Diet: Vegetarian
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Description

This Hojicha Basque Cheesecake offers a rich and creamy texture infused with fragrant hojicha tea flavors. Featuring a caramelized top and served with fresh blackberries and hojicha caramel, this unique dessert combines Japanese tea culture with classic Basque cheesecake decadence.

Ingredients

Cheesecake

  • 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

  1. Infuse Cream: Heat the 2 cups of heavy cream in a large saucepan over medium-low heat until it gently simmers. Stir in 3 tablespoons of hojicha tea leaves, then remove from heat. Cover and let steep for 10 minutes, then strain the cream and set it aside.
  2. Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Grease a springform pan, then line the bottom and sides with two overlapping sheets of parchment paper, ensuring the parchment extends at least 1.5 inches above the pan’s edge.
  3. Mix Cream Cheese and Sugar: In a stand mixer fitted with the paddle attachment on medium-low speed, beat 2 pounds of room temperature cream cheese and 1 ½ cups sugar until very smooth and well combined, about 3 minutes.
  4. Add Eggs and Wet Ingredients: Increase mixer speed to medium and add 6 large eggs one at a time, mixing well after each. Add the hojicha-infused heavy cream, 1 cup creme fraiche, and 1 teaspoon kosher salt, then beat until combined for about 1 minute.
  5. Incorporate Dry Ingredients: Turn off the mixer and sift 3 tablespoons hojicha powder and 2 tablespoons cornstarch evenly over the mixture. Beat on low speed for about 1 minute to blend thoroughly.
  6. Strain Batter and Bake: Using a fine mesh strainer, strain the batter directly into the prepared springform pan to remove any lumps. Place the pan on the middle rack of the oven and bake for 60 minutes until the top is a deep dark brown, edges are set, and center remains jiggly.
  7. Cool and Refrigerate: Remove the cheesecake from the oven and cool it on a rack to room temperature, about 2 hours. Refrigerate overnight to fully set.
  8. Serve: One hour before serving, take the cheesecake out of the fridge to soften at room temperature. Unmold carefully, slice, and serve with fresh blackberries and hojicha caramel. It may also be served chilled directly from the refrigerator.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth batter and to prevent lumps.
  • Using Diamond Crystal kosher salt is recommended for its flavor balance; table salt may be too salty.
  • Steeping hojicha tea properly in cream infuses a subtle roasted tea flavor without bitterness.
  • Allow the cheesecake to soften an hour before serving for the best creamy texture.
  • This cheesecake can be stored in the refrigerator for up to 3 days and frozen for up to 1 month.
  • For a dairy-free variation, substitute cream cheese and creme fraiche with vegan alternatives and use coconut cream instead of heavy cream.

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of cake)
  • Calories: 550 kcal
  • Sugar: 38 g
  • Sodium: 350 mg
  • Fat: 42 g
  • Saturated Fat: 25 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 150 mg

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