A Smoky Twist on a Classic: Hojicha Burnt Cheesecake
Hojicha Burnt/Basque Cheesecake
Ingredients
Instructions
- Set your oven to 450°F. Prepare a 6-inch round pan by lining with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth.
- Add the eggs one at a time, mixing well with a whisk after each addition until fully incorporated.
- In a small bowl, combine the Hojicha powder with hot water, stirring until smooth.
- Add the dissolved Hojicha to the cream cheese mixture and mix until well combined.
- Gradually add the all-purpose flour, mixing until just combined.
- Finally, pour in the whipping cream and stir until the batter is smooth and creamy.
- Pour the batter into the prepared pan, smoothing the surface with a spatula. Use a chopstick to swirl through the batter a few times, breaking any air bubbles.
- Bake in the preheated oven for about 35 minutes, or until the top is deeply browned and the center still has a slight jiggle. If the top isn’t dark enough after 35 minutes, broil for an additional 10-15 seconds, keeping a close eye to avoid burning.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 6 hours, preferably overnight, to let the flavours develop and the texture set.
- Carefully remove the cheesecake from the pan, slice, and enjoy the rich, smoky flavours of Hojicha!
The kitchen was filled with the soft hum of activity as she gathered the ingredients for her Hojicha burnt cheesecake. It was her first attempt at this modern take on the classic dessert, and the excitement of trying something new kept her focused. The Hojicha powder, with its distinct roasted aroma, was a fragrant contrast to the usual sweet scents of baking. She had always loved the subtle smokiness of Hojicha tea and couldn’t wait to see how it would translate into a cheesecake.
As she measured out the cream cheese, sugar, and eggs, the recipe started to take form. The cream cheese softened under the pressure of her whisk, blending seamlessly with the sugar. She added the eggs, one by one, watching as the mixture transformed into a smooth, pale yellow batter. It felt like magic, turning simple ingredients into something special.
Next came the star of the show—Hojicha. She mixed the rich, earthy powder with hot water, creating a dark, silky paste. As she poured it into the cream cheese batter, the colour deepened, and the aroma of roasted tea leaves filled the air. It was a scent that brought back memories of quiet afternoons spent sipping tea, and now, it would be the key ingredient in this luxurious dessert.
She carefully poured the batter into a parchment-lined pan, smoothing the surface with a spatula. The recipe suggested swirling a chopstick through the batter to eliminate any air bubbles, a small but important step to ensure the cheesecake's creamy consistency. The oven, preheated to a high temperature, promised to give the cheesecake its signature burnt top—a layer of caramelized goodness that contrasted perfectly with the soft, rich centre.
As the cheesecake baked, she peeked through the oven door, watching as the top browned beautifully. The kitchen was now filled with the comforting, warm smell of caramel and roasted tea. After 35 minutes, the cheesecake emerged with a golden top and a slight jiggle in the centre, exactly as it should be. The hardest part was yet to come—waiting for it to cool and set overnight.
The next day, slicing into the Hojicha burnt cheesecake was a moment of triumph. The knife cut through the darkened top with ease, revealing a perfectly creamy interior. With each bite, the balance of rich cream cheese and the smoky, slightly bitter undertones of Hojicha made for a unique, indulgent experience. It wasn’t just a cheesecake; it was a perfect blend of tradition and innovation, a dessert that felt both familiar and new.
