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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
