Hojicha Basque Burnt Cheesecake (Crackly Top, Silky Middle)

What makes it “Basque” (and why hojicha sings here)

Unlike New York–style cheesecakes, the Basque version bakes hot and fast. There’s no crust to distract from the creamy interior, and the intentionally dark top brings a complex caramel bitterness. Hojicha’s roasted‑grain, cocoa‑like notes nestle perfectly into that profile, rounding sweetness without adding bitterness. The result: a cheesecake that tastes like toasted caramel latte in silky custard form.

Ingredients (gram‑based)

• 750 g full‑fat cream cheese, at room temp
• 220 g caster sugar
• 4 large eggs (about 200 g out of shell), room temp
• 360 g double/heavy cream (36% fat), room temp
• 18 g hojicha powder (≈3 Tbsp), sifted until fine
• 18 g plain flour (≈3 Tbsp), sifted — optional for cleaner cuts
• 4 g fine sea salt (¾ tsp)
• 8 g vanilla extract (2 tsp)

Yield: 10–12 slices in a tall 20 cm / 8 in springform.

Equipment

• 20 cm (8 in) springform tin
• 2 large sheets baking paper (overhang 5–7 cm)
• Large bowl + balloon whisk or hand mixer (low speed)
• Instant‑read thermometer (for perfect wobble)

Baker’s bake‑curve (time & temperature plan)

The Basque method depends on an aggressive start for lift and browning, then a step‑down to set the custard without overcooking. Ovens vary, so watch the colour and use temperature as a guide.

1. Stage 1 — 240°C (465°F), 18 minutes: Rapid rise, early bronzing, edges start to dome higher than centre.
2. Stage 2 — 220°C (430°F), 12–15 minutes: Top turns chestnut with darker freckles; surface may split slightly (good!).
3. Stage 3 — 200°C (390°F), 5–8 minutes: Internal target 66–68°C (151–154°F) for a silky custard. The centre should wobble like set jelly.
4. Optional Char — Broiler 30–90 seconds: For a deeper “burnt” look; watch continuously.

Tip: If using a fan oven, reduce each temperature by ~10–15°C. Dark non‑stick tins brown faster than silver tins.

Step‑by‑step method (grams first)

1. Pan & paper: Grease the tin and line with two overlapping sheets of baking paper so the parchment stands well above the rim. This forms a tall collar to catch the soufflé rise.
2. Heat: Set oven to 240°C (465°F), rack lower‑middle. Let it fully preheat while you mix.
3. Smooth base: In a large bowl, beat 750 g cream cheese with 220 g sugar until completely smooth, 60–120 seconds. Avoid whipping in too much air.
4. Eggs: Whisk in the 4 eggs one at a time, scraping sides. Batter should be glossy with no lumps.
5. Hojicha cream: In a small bowl, whisk 360 g cream with 18 g hojicha powder until evenly tan with no specks. Add to main bowl with 8 g vanilla and 4 g salt; mix to combine.
6. Optional flour: Sift in 18 g flour and whisk just until the batter is silky. Flour gives extra structure for clean slices; you can omit for maximum custard.
7. Fill: Pour the batter into the lined tin; tap once to pop large bubbles.
8. Bake stages: Follow the bake‑curve above: 18 min at 240°C → 12–15 min at 220°C → 5–8 min at 200°C, targeting 66–68°C in the centre.
9. Cool down: Transfer to a rack. Cool in the tin 45–60 minutes (it will deflate and the top will wrinkle—good signs).
10. Set & age: Refrigerate uncovered 1 hour (to avoid condensation), then cover and chill at least 6 hours, ideally 12–24 hours.
11. Slice & serve: Release the springform, peel back parchment, and slice with a hot knife (dip in hot water, wipe, repeat). Let slices stand 5–10 minutes so the centre softens luxuriously.

Pan size alternatives

• 18 cm / 7 in springform: Bake 3–5 minutes longer at Stage 2 and Stage 3 (thicker centre). Keep the same temperatures; verify 66–68°C internal.
• 23 cm / 9 in springform: Bake slightly shorter (–3 to –5 minutes per later stage) to avoid over‑setting; the cheesecake will be lower and slice into more pieces.
• 15 cm / 6 in tall tin: Scale ingredients to 70% and extend Stage 3 by +5–8 minutes; watch for colour and the correct wobble.
• Individual minis (10–12 cm / 4–5 in): Scale batter across 2–3 tins; Stage 1 ~12 minutes, Stage 2 ~8–10, Stage 3 ~3–5. Internal temp still rules.

Cooling & aging schedule (your make‑ahead plan)

1. T0: Cheesecake exits oven. Centre should still wobble.
2. T+45–60 min: Room‑temp set in tin; sides pull back slightly.
3. T+1 hr (fridge uncovered): Top surface firms without sweating.
4. T+2 hr to overnight (covered): Chill to fully set; flavours meld. Best window to serve: T+12–24 hr.
5. Days 2–3: Texture thickens slightly but remains creamy. Flavour deepens. Consume within 4 days for optimal quality.
6. Freezer: Slice and wrap individually; freeze up to 1 month. Thaw overnight in fridge.

Troubleshooting & pro tips

• Top not browning: Move rack up one position for the final 5 minutes or broil 30–60 seconds. Ensure the oven is fully preheated.
• Centre too loose after chilling: You likely pulled below 64°C. Next time add +3–5 minutes in Stage 3, or include the optional flour for more structure.
• Over‑set/chalky edge: Reduce Stage 2 by 2–3 minutes and pull at 66–68°C. Dark tins cook faster; consider a silver tin or an extra parchment layer.
• Grainy batter: Cream cheese wasn’t fully room temp. Microwave in short bursts (low power) or stand at room temp longer before mixing.
• Cracks: Mostly cosmetic and expected. The burnt style hides imperfections; they’ll settle during cooling.

Serving & pairing ideas

Basque cheesecake needs no crust or heavy toppings; its personality is the contrast between bitter‑caramel top and creamy middle. That said, hojicha loves subtle companions:

• Hojicha syrup drizzle: Simmer 120 g sugar + 120 g water + 6 g hojicha powder for 2 minutes; strain and cool.
• Roasted strawberries: Toss halved berries with a pinch of sugar and roast at 200°C for 10–12 minutes until jammy.
• Black sesame praline: Caramelise 80 g sugar to amber, stir in 30 g toasted black sesame, spread thin, cool, and bash to shards.
• Miso‑caramel: Your favourite caramel sauce with 1–2 tsp white miso whisked in; salt and smoke elevate hojicha.
• Citrus lift: Yuzu or mandarin honey thinned with a little hot water and brushed over warm slices.
• Drinks: Serve with iced hojicha latte, straight hot hojicha, or a nutty oolong. For coffee lovers, try a very light roast to avoid clashing bitterness.

Make it yours (variations)

• Double‑roast intensity: Increase hojicha powder to 22 g for a darker, more cocoa‑like profile; add +1 g salt to balance.
• Gluten‑free: Omit flour entirely or swap 18 g rice flour or cornstarch. Texture will be slightly looser and ultra‑custardy.
• Swirl: Reserve 150 g batter; whisk in extra 2 g hojicha. Dollop and swirl lightly on top just before baking for a marbled finish.

Nutrition (approx. per 1/12 slice)

Based on full‑fat cream cheese and heavy cream; values are estimates and will vary with brands and serving size.

Storage & make‑ahead

• Chill life: 4 days, covered, in the refrigerator.
• Freezer: Up to 1 month; thaw overnight in the fridge and let sit 10 minutes at room temperature before serving.
• Transport tip: Keep in the parchment collar for stability; pack cold and slice on arrival.