Creamy basque style hojicha cheesecake topped with a burnt caramelized top. This hojicha basque burnt cheesecake is simple to make, delicious, and perfect for all gatherings.
2 – 8oz cream cheese, room temperature
¾ cup granulated sugar
3 large eggs, room temperature
1 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons all purpose flour
1 1/2 tablespoon hojicha powder
Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.
In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.
Next, add large eggs, mixing until well incorporated.
Add heavy cream and vanilla extract to the bowl and beat until combined.
Sift all purpose flour and hojicha powder evenly over the cream cheese mixture through a fine sieve. Mix until all the flour and matcha has been combined. The batter should look smooth.
Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.
Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.
Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.
Serve the hojicha basque burnt cheesecake at room temperature.
You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.