Hojicha Basque Cheesecake with Blackberries Recipe

ByAmanda
Jump to Recipe· 4.8 from 10 reviews

If you’ve been craving something a little different yet utterly delicious, you’re going to fall head over heels for this Hojicha Basque Cheesecake with Blackberries Recipe. It’s creamy, smoky, and just the right touch of sweet, thanks to the toasted hojicha and those bright, juicy blackberries on top. Trust me, once you make this, it might just become your new go-to dessert that always impresses guests and satisfies late-night cravings alike.

🤎

Why This Recipe Works

  • Unique Flavor Depth: The smoky hojicha tea infuses the cheesecake with a deep, nutty character that’s both comforting and sophisticated.
  • Perfect Texture: Baking it Basque-style gives the cheesecake a beautifully caramelized crust and a creamy, slightly jiggly center that melts in your mouth.
  • Balanced Sweetness: Fresh blackberries and hojicha caramel add bursts of brightness and contrast that keep each bite interesting.
  • Made for Sharing: This one-bowl wonder is surprisingly easy to whip up, making it perfect for impressing friends or indulging solo.
Hojicha Basque Cheesecake with Blackberries, Japanese hojicha cheesecake, smoky Japanese dessert, baked Basque cheesecake with berries, blackberries topping cheesecake - 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

Each ingredient in this Hojicha Basque Cheesecake with Blackberries Recipe plays a crucial role to get that ideal mix of smoky, creamy, and sweet. Shopping for quality cream cheese and fresh blackberries will really elevate the final result, so don’t rush this part!

Hojicha Basque Cheesecake with Blackberries, Japanese hojicha cheesecake, smoky Japanese dessert, baked Basque cheesecake with berries, blackberries topping cheesecake - 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: Infuses the cheesecake with richness and creates the smooth texture you want.
  • Hojicha tea leaves: Essential for steeping the cream to give that signature roasted tea flavor.
  • Cream cheese: The star of any cheesecake, make sure it’s full fat and at room temperature for easy mixing and smoothness.
  • Sugar: Balances the bitterness of hojicha and adds sweetness without overwhelming.
  • Eggs: Bind everything together and contribute to the custardy texture.
  • Creme fraiche: Adds a subtle tang and creaminess—worth seeking out if you want that rich depth.
  • Kosher salt: Enhances all the flavors and cuts through the richness.
  • Hojicha powder: Boosts the tea flavor and adds a beautiful color to the batter.
  • Cornstarch: Provides structure without drying out the cheesecake.
  • Fresh blackberries: Their tartness pairs perfectly with the creamy and smoky cake.
  • Hojicha caramel: A luscious topping that ties the whole dessert together.
📝
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.

Tweak to Your Taste

I find this Hojicha Basque Cheesecake with Blackberries Recipe wonderfully versatile. Sometimes, I swap the blackberries for raspberries or even sliced figs depending on the season—each brings a fresh twist. You can also adjust the sweetness by cutting back a bit on sugar if you prefer a less sweet dessert.

  • Variation: Adding a teaspoon of vanilla extract gives an extra layer of warmth, which I’ve done when serving it for special occasions.
  • Dairy-Free Option: I haven’t tried this, but using silken tofu and coconut cream might work for those avoiding dairy.
  • Make it Matcha: If hojicha isn’t your jam, substituting matcha powder can create an equally stunning green Basque cheesecake.

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

Step 1: Infuse the Cream with Hojicha Magic

Start by heating the heavy cream over medium-low heat until it’s just simmering — no need to boil it! Add your hojicha tea leaves, stir gently, then remove the pan from heat and cover it. Let it steep for 10 minutes, which lets the tea’s smoky, nutty flavor fully bloom in the cream. Don’t skip straining the cream afterward — you want it silky smooth without any loose leaves.

Step 2: Prepare Your Pan with Care

Grease a springform pan and then line it with parchment paper, making sure the paper extends about 1.5 inches above the pan’s edge. This makes lifting out your cheesecake a breeze and creates that classic rustic look on the sides once baked.

Step 3: Whip Together the Cheesecake Batter

Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat your softened cream cheese and sugar on medium-low until smooth and creamy—this usually takes about 3 minutes. Gradually add the eggs one at a time to keep the mixture emulsified and avoid lumps. Then pour in your infused hojicha cream, creme fraiche, and salt. Give it another good mix, but don’t overdo it.

Step 4: Add Hojicha Powder and Cornstarch

Turn off your mixer and sift the hojicha powder and cornstarch evenly over the batter. This step is important to make sure there are no clumps and the color is even. Beat gently on low speed just until incorporated.

Step 5: Bake to Perfection

Strain the batter through a fine mesh sieve right into your lined springform pan to keep it silky smooth. Place it in the middle rack of your preheated 400°F oven and bake for about 60 minutes. The cheesecake’s top should be a deep dark brown, edges just set, and the center still a bit jiggly—sort of like a custard. This contrast is what gives Basque cheesecake its signature texture.

Step 6: Cool and Chill

Once out of the oven, cool the cheesecake right in the pan on a rack for about 2 hours until room temperature. Then pop it into the fridge overnight. This resting time lets everything set perfectly, so patience here truly pays off.

Step 7: Serve with Blackberries and Caramel

An hour before serving, take the cheesecake out to soften slightly at room temperature for easier slicing. Unmold carefully, slice, and serve with fresh blackberries and drizzled hojicha caramel. Or if you’re in a hurry, it’s great even chilled straight from the fridge!

💡

Pro Tips for Making Hojicha Basque Cheesecake with Blackberries Recipe

  • Use Room Temperature Ingredients: I always take my eggs, cream cheese, and creme fraiche out early so they blend seamlessly, avoiding lumps.
  • Don’t Skip Steeping the Cream: Infusing the cream with hojicha tea is what sets this cheesecake apart—skip it, and you lose the smoky nuance.
  • Watch the Bake Timing: Oven temps vary, so keep an eye after 50 minutes; you want that perfect dark top without burning.
  • Line Your Pan Well: Using parchment paper that extends above the pan sides helps you lift out the delicate cheesecake easily without cracking.

How to Serve Hojicha Basque Cheesecake with Blackberries Recipe

Hojicha Basque Cheesecake with Blackberries, Japanese hojicha cheesecake, smoky Japanese dessert, baked Basque cheesecake with berries, blackberries topping cheesecake - 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 love piling fresh blackberries on top for a juicy tang that contrasts beautifully with the smoky cheesecake. A drizzle of hojicha caramel is my secret weapon—it adds a caramelized sweetness that feels indulgent without being cloying. Sometimes I toss a few toasted sesame seeds or edible flowers to give it a personal touch.

Side Dishes

A cup of green tea or hojicha alongside this cheesecake is perfect to enhance those smokey notes. If it’s brunch, I like serving it with sliced seasonal fruits or a light salad with citrusy dressing to keep things fresh and balanced.

Creative Ways to Present

For birthdays or dinner parties, I’ve tried cutting this cheesecake into mini portions and serving them in elegant clear cups layered with a dollop of whipped cream and blackberries—fancy but easy! Another fun idea is to lightly toast the edges with a kitchen torch to amp up that caramelized effect right before serving.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake in the fridge tightly covered with plastic wrap. It stays fresh and creamy for up to 4 days—just make sure to bring it to room temperature before serving again so it’s not too firm or cold.

Freezing

Freezing Basque cheesecake is totally doable! I wrap slices individually in plastic and then foil to protect from freezer burn, freezing for up to 2 months. When ready, I thaw them overnight in the fridge and then let them sit out a bit before enjoying.

Reheating

To revive leftover cheesecake, especially from frozen, I take it out of the fridge 30-60 minutes before serving so it softens. If you prefer it warm, a quick 10-15 second zap in the microwave on low power works, but be careful not to overheat.

FAQs

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

    While regular green tea can be used, it won’t give that toasty, smoky depth that hojicha provides. If you want to experiment, matcha powder is a good alternative that offers a vibrant green color and vegetal flavor but expect a different taste profile.

  2. Why does the Basque cheesecake have a burnt top?

    The burnt or deeply caramelized top is a hallmark of Basque cheesecake—it adds complexity and texture. The high baking temperature causes the sugars and proteins on the surface to brown deeply without drying out the interior, creating a beautiful contrast.

  3. Can I make this cheesecake without a springform pan?

    A springform pan is recommended for easy removal because the cheesecake is quite delicate. If you don’t have one, you could line a regular cake pan with parchment paper extending above the rim to lift the cheesecake out, but be extra careful when unmolding.

  4. How important is the creme fraiche in the recipe?

    Creme fraiche adds a slight tang and extra creaminess that balances the sweetness and smoky hojicha flavors beautifully. If you can’t find it, sour cream can be a substitute, but the flavor may be a little sharper.

  5. What’s the best way to serve leftovers?

    Leftover cheesecake tastes wonderful chilled but letting slices soften at room temperature first brings out the full flavor and silky texture. Pair leftovers with fresh berries or a drizzle of caramel for an easy refresh.

Final Thoughts

Honestly, this Hojicha Basque Cheesecake with Blackberries Recipe has quickly become one of my favorite desserts to make and share. It’s that perfect balance of elegance, comfort, and a little unexpected twist thanks to hojicha’s smoky allure. If you love trying new spins on classic recipes, you’ll enjoy the depth this one brings to your dessert table. Give it a go—you might just find yourself hooked as I am!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Hojicha Basque Cheesecake with Blackberries Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 10 reviews
  • Author: Amanda
  • Prep Time: 40 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 40 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese-inspired
Print Recipe

Description

A rich and creamy Hojicha Basque Cheesecake infused with roasted green tea flavor, featuring a beautifully caramelized crust, served with fresh blackberries and hojicha caramel for an elegant dessert experience.

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 cream in a large saucepan over medium low heat until it reaches a gentle simmer. Add the hojicha tea leaves and stir to distribute. Remove from heat, cover, and steep the tea for 10 minutes. Strain the cream and set aside.
  2. Prepare pan and oven: Preheat oven to 400°F. Grease a springform pan and 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 edges.
  3. Mix cream cheese and sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and sugar on medium-low speed until very smooth and well combined, about 3 minutes.
  4. Add eggs and wet ingredients: Increase mixer speed to medium and add eggs one at a time, mixing after each addition. Then add the hojicha-infused cream, creme fraiche, and salt. Beat until combined, about 1 minute.
  5. Add dry ingredients: Turn off the mixer. Using a fine-mesh sieve, sift the hojicha powder and cornstarch evenly over the batter. Beat on low speed for about 1 minute until just combined.
  6. Strain batter: Using a fine mesh strainer, strain the batter directly into the prepared springform pan to remove any lumps.
  7. Bake: Place the pan on the middle oven rack and bake for 60 minutes until the top is deeply browned, edges are set, and the center is still slightly jiggly.
  8. Cool and chill: Remove the cheesecake from the oven and cool in the pan on a rack at room temperature for about 2 hours. Then refrigerate overnight to fully set.
  9. Serve: One hour before serving, remove the cheesecake from the refrigerator and let it soften at room temperature. Unmold, slice, and serve with fresh blackberries and hojicha caramel. Alternatively, serve chilled straight from the refrigerator.

Notes

  • Make sure all dairy ingredients are at room temperature to ensure a smooth batter.
  • Use a fine-mesh strainer when pouring the batter into the pan to achieve a silky texture without lumps.
  • Letting the cheesecake soften at room temperature before serving enhances its creamy texture.
  • The hojicha powder can sometimes be substituted with matcha for a different tea flavor, but it will alter the taste.
  • If you don’t have creme fraiche, you can substitute with sour cream for a similar tang.
  • For a tighter caramel flavor, warm the hojicha caramel slightly before serving.
  • This cheesecake is best made a day ahead to allow flavors to mature and texture to set perfectly.

Nutrition

  • Serving Size: 1 slice
  • Calories: 520 kcal
  • Sugar: 35 g
  • Sodium: 310 mg
  • Fat: 42 g
  • Saturated Fat: 26 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 8 g
  • Cholesterol: 150 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star