Description
A rich and creamy Basque-style cheesecake infused with the nutty, roasted flavors of hojicha tea. This decadent dessert features a deeply caramelized top, a silky texture, and is perfectly complemented by fresh blackberries and hojicha caramel for serving.
Ingredients
Scale
Hojicha 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
- Steep Hojicha Cream: Heat 2 cups of heavy cream in a large saucepan over medium low heat until it reaches a gentle simmer. Add 3 tablespoons of hojicha tea leaves, stir briefly, then remove from heat. Cover and let the tea steep for 10 minutes. Strain the cream through a fine mesh sieve and set aside to cool.
- Prepare Pan: Preheat the oven to 400°F. Grease a springform pan, then line the bottom and sides with two overlapping sheets of parchment paper, ensuring the paper extends at least 1.5 inches above the rim of the pan to contain the batter.
- Mix Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, beat the room temperature cream cheese and sugar on medium-low speed until very smooth and well combined, about 3 minutes.
- Add Eggs and Dairy: Increase the mixer speed to medium and add the eggs one at a time, mixing well after each addition. Then add the hojicha-infused cream, creme fraiche, and kosher salt. Beat until combined, about 1 minute.
- Incorporate Dry Ingredients: Turn off the mixer. Sift the hojicha powder and cornstarch evenly over the batter using a fine-mesh sieve. Beat on low speed for approximately 1 minute to combine.
- Strain Batter and Bake: Strain the batter through a fine mesh strainer directly into the prepared springform pan to ensure smoothness. Place the pan in the middle rack of the oven and bake for 60 minutes, until the top is deep dark brown, edges are set, and the center still jiggles slightly.
- Cool and Chill: Remove the cheesecake from the oven and place on a cooling rack. Allow it to cool in the pan at room temperature for about 2 hours, then refrigerate overnight for best texture and flavor development.
- Serve: One hour before serving, remove the cheesecake from the refrigerator to soften at room temperature. Unmold the cheesecake, slice, and serve with fresh blackberries and hojicha caramel. Alternatively, serve chilled straight from the fridge.
Notes
- Room temperature ingredients ensure a smooth, lump-free batter.
- Using a parchment collar allows the cheesecake to rise without spilling over.
- Steeping hojicha in the cream extracts a rich toasted flavor without bitterness.
- If you don’t have hojicha powder, finely grind hojicha tea leaves or increase steeping time for stronger flavor.
- The cheesecake is best eaten within 2-3 days refrigerated.
- Creme fraiche adds a subtle tang and creaminess; you can substitute with sour cream if unavailable.
- Do not overbake; the center should remain slightly jiggly to keep the cheesecake creamy.
Nutrition
- Serving Size: 1 slice (1/8 of cheesecake)
- Calories: 650 kcal
- Sugar: 33 g
- Sodium: 310 mg
- Fat: 54 g
- Saturated Fat: 32 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 180 mg
