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Hojicha Burnt Basque Cheesecake

A slice of creamy Hojicha burnt basque cheesecake sits next to the main cake, showing its deeply caramelized top.
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Make this trendy Hojicha burnt Basque cheesecake for a nutty and toasty dessert with a creamy texture.

Ingredients

Scale
  • 18 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 cup heavy cream
  • 1/4 cup all-purpose flour
  • 2 tablespoons Hojicha powder
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, letting the paper overhang the sides.
  2. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In a separate bowl, whisk together the heavy cream, Hojicha powder, flour, salt, and vanilla extract until the Hojicha powder is dissolved.
  5. Gradually pour the wet mixture into the cream cheese mixture, mixing on low speed until just combined. Do not overmix.
  6. Pour the batter into the prepared springform pan.
  7. Bake for 35 to 45 minutes. The top should be deeply browned, and the center should still wobble slightly.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
  9. Chill in the refrigerator for at least 4 hours before serving.

Notes

  • Use high-quality Hojicha powder for the best roasted green tea flavor.
  • For a truly rustic look, do not try to smooth the top before baking.
  • This recipe is great for easy entertaining; it looks sophisticated but requires simple steps.

Nutrition

Find it online: https://purecookingjoy.com/hojicha-burnt-basque-cheesecake/

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