• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sift & Simmer
Matcha, tea-infused baking recipes & modern Asian favourites
  • About
  • Recipes
  • Pantry
    • Matcha 101: A Beginner's Guide
    • Hojicha 101: A Beginner's Guide
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube
  • ×

    Home » Recipes » Cakes

    Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

    Published: Apr 29, 2020 by Michelle · 72 Comments

    Share this recipe!

    • Facebook
    • Email
    • Twitter
    Jump to Recipe - Print Recipe

    This is an easy-to-make recipe for Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake that is richly decadent and full of tea flavour. This crust-less cheesecake features two different teas and a vanilla layer.

    A slice of triple matcha hojicha cheesecake on a white plate with fork, cheesecake in background on white plate on top of black plate.
    How often is it that I'm craving something sweet after dinner, but not necessarily everyone in my house wants a dessert?

    I've come across many recipes for burnt basque cheesecake, but most of them are for a large number of servings.

    And with self-isolation, I honestly haven't been able to get outside and do much exercise (eeeek!)

    Why you'll love this recipe

    I've come up with the perfect Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake recipe.

    It's great for the indecisive (me!), as well as those who can't justify eating a whole cheesecake by themselves (also me)!

    However, this one's small enough that no one will judge you if you do finish the entire mini cake by yourself! 

    It's really easy to whip up, and you can't really mess it up.

    A cut mini burnt basque cheesecake on white plate on top of black plate, slice of triple matcha hojicha cheesecake on a white plate with fork in background,

    Unlike a traditional cheesecake, the burnt basque cheesecake has no crust.

    The primary ingredient is cream cheese, with egg and a bit of flour.

    The cheesecake is baked at a high temperature so it becomes burnt and has cracks. It's very much the opposite of the classic New York-style cheesecake.

    Ingredients you'll need

    You'll need a few ingredients, but for best results, some of them need to be at room temperature.

    This helps the mixture emulsify smoothly.

    • cream cheese: at room temperature
    • granulated sugar
    • egg: at room temperature
    • heavy whipping cream: at room temperature
    • all-purpose flour: adds just a touch of structure to the cake so it doesn't collapse
    • hojicha: use a good quality powder
    • matcha: use a good quality powder, which will help colour retention and flavour
    • vanilla extract

    A slice of triple matcha hojicha cheesecake on a white plate with fork, cheesecake in background.
    Top tips

    • Place parchment paper onto a round pan, making sure it is about 2" taller in height than the pan
    • Keep the dairy and egg (cream cheese, heavy whipping cream) at room temperature so that it combines together more cohesively
    • Use a good quality hojicha and matcha powder
    • Remove the cheesecake while the centre is slightly jiggly -- it will firm up later
    • Use the broiler to burn the top of the cheesecake

    Watch how to make it

    https://www.youtube.com/watch?v=VmyhvEqF7WI&feature=youtu.be

    FAQs & troubleshooting

    Can I make a larger cheesecake?

    Yes, depending on the size you'll need to multiply the ingredients:

    If you want to make it in a 6" round pan with the same height, multiply all the ingredients by a factor of 2.5.

    If you want to make it in a 8" round pan with the same height, multiply all the ingredients by a factor of 5. 

    Can I omit the hojicha and matcha?

    Yes, lots of you have omitted the hojicha and tried cocoa or all-vanilla instead. 

    What are the dimensions of your pan?

    I used a 4" x 1 ¾" springform round pan.

    How to serve & store

    You can serve this cheesecake at room temperature or chilled.

    Personally, my son and I love it chilled. 

    Store the cheesecake in the fridge in a container until ready to serve.

    Other recipes you may like

    Be sure to check out these recipes:

    Matcha Hojicha Swirl Bread

    Hojicha Matcha Affogato

    Matcha Cotton Cheesecake

    This Matcha & Hojicha Burnt Basque Cheesecake is a small-batch, mini cake.

    There are lots of recipes out there for 8" or 10" cheesecakes, but this one makes a 4" cake.

    The flavours of this Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake are phenomenal!

    It's not too sweet, creamy and rich, and full of tea flavours from the hojicha and matcha.

    Be sure to give it a try, and let me know if you do -- tag me on Instagram @siftandsimmer or leave me a comment/review below. I love seeing your re-creations!

     

    A close up of a slice of triple matcha hojicha burnt basque cheesecake on a white plate with fork.A slice of triple matcha hojicha burnt basque cheesecake on a white plate with fork, with text overlay.

    Print Recipe
    4.94 from 30 votes

    Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

    A small-batch recipe for layered Burnt Basque Cheesecake that is richly decadent and full of tea flavour.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Course: Dessert
    Cuisine: French
    Servings: 8
    Calories: 182kcal
    Author: Michelle

    Equipment

    • 4" round pan

    For accuracy and precision in baking recipes, use weight (metric) measurements when available.

    Ingredients

    • 200 g cream cheese room temp
    • 50 g granulated sugar
    • 1 large egg lightly beaten, room temp
    • pinch of sea salt
    • 1 teaspoon vanilla extract
    • 120 ml heavy whipping cream room temp
    • 12 g all-purpose flour
    • 1 tablespoon hojicha powder
    • 1 tablespoon matcha powder
    Metric | US Customary
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 400°F/204°C.
    • Prepare a 4" round cake pan (or spring form pan) by placing parchment paper to line it. You may need to crinkle the parchment (this is OK -- the more rustic, the better) and make sure it overhangs about 2" from the pan.
    • In a stand mixer fitted with a paddle attachment, whip together the cream cheese and sugar until light and fluffy. Scrape the sides of the bowl with a spatula.
    • Add in the beaten egg, salt, and vanilla extract.
    • Pour in the heavy cream.
    • Scrape the sides of the mixing bowl with a spatula and continue to whip until smooth and incorporated.
    • Sift in the flour over top of the batter and mix with a spatula until the batter is smooth.
    • Divide the batter into half (approximately 200g). Sift matcha powder over top of the batter. Mix until all the matcha is incorporated.
    • If you want to make 3 layers like I did, divide the plain portion into another half (100g). Sift hojicha powder over top of that portion, mix into the batter, and leave the remainder plain.
    • You can divide the layers into 3 equal portions, but I wanted the base matcha to be thicker.
    • Transfer each bowl of batter into the prepared pan. (You can choose whichever flavour to layer first).
    • Bake for about 23-25 minutes at 400°F/204°C and then turn it to broil @ 500°F/260°C for 3-5 mins, until the top is browned. Watch the cheesecake carefully as it can burn very quickly.
    • Remove from the oven (the cake should still be slightly jiggly in the centre). Let cool. (The cake will deflate -- this is normal).
    • Cut into slices and serve at room temperature. Or, place into the fridge once cooled and serve chilled (tastes even better).

    Video

    https://www.youtube.com/watch?v=VmyhvEqF7WI

    Notes

    For larger cheesecakes:
    If you want to make it in a 6" round pan with the same height, multiply all the ingredients by a factor of 2.5.
    If you want to make it in a 8" round pan with the same height, multiply all the ingredients by a factor of 5. 
     

    Nutrition

    Calories: 182kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 167mg | Potassium: 56mg | Fiber: 1g | Sugar: 7g | Vitamin A: 680IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

    The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.

    Did you try this recipe?Mention @siftandsimmer or tag #siftandsimmer!
    « HK Milk Tea Bubble Tea
    Curried Turkey Buns »

    Reader Interactions

    Comments

    1. Joe

      July 03, 2020 at 10:04 am

      This looks delicious! May I please know how deep your cake pan is?

      Reply
      • siftandsimmer@gmail.com

        July 03, 2020 at 10:07 am

        Hi there, my cake pan for this cheesecake is 4" across and 1 3/4" deep.

      • Joe

        July 03, 2020 at 11:58 am

        Thank you so much! So excited to make this 🙂

    2. Renee

      July 08, 2020 at 4:15 pm

      5 stars
      This was perfectly creamy and absolutely delicious! Made it for father's day and will definitely be making it again 🙂

      Reply
      • Michelle

        July 08, 2020 at 4:26 pm

        Thank you Renee! That is such a special gift for Father's Day! Glad you enjoyed the cheesecake recipe 🙂

    3. Xy Tan

      July 10, 2020 at 3:20 am

      Did you bake layer by layer? How did u make them not mixed tgh?

      Reply
      • Michelle

        July 10, 2020 at 8:18 am

        No, the entire cheesecake is baked at once. Each layer is thick enough that it will sit on top of each other.

    4. Yumi

      July 10, 2020 at 4:13 pm

      5 stars
      Wow, this was sooooo simple and easy to make, just be mindful when you are browning the top, as it burns quickly!

      Reply
    5. Eva

      July 13, 2020 at 10:08 pm

      5 stars
      Thanks for the recipe!

      The mini 4” is the perfect size for my husband and I! We enjoyed this cake most after it has been chilled!

      Reply
      • Michelle

        July 13, 2020 at 10:28 pm

        Ahh thank you so much Eva! I'm glad you agree that it tastes even better chilled!! 🙂

      • Ting

        September 24, 2020 at 2:30 pm

        Do you think I can make this in a muffin tray? Looks and sounds yummy!!

      • Michelle

        September 24, 2020 at 4:46 pm

        Yes, you could! You'd have to adjust the baking time, though 🙂

    6. Christie

      July 17, 2020 at 2:19 pm

      5 stars
      I love that these are mini sized! They are the perfect serving for someone like me who wants some cake but not a huge amount because mr. husband won't finish it with me!!! I also really enjoy the layers here!

      Reply
      • Michelle

        July 17, 2020 at 2:34 pm

        Yes, glad you agree -- my hubby isn't terribly into sweets as well, so it's just the perfect portion size! 🙂 Thanks Christie!

      • Hannah

        January 23, 2021 at 11:21 am

        5 stars
        It looks so fancy but it’s an easy and simple recipe to follow! We tripled the amount of ingredients for using a bigger pan and played around with the colors and thickness of the layers. Absolutely delicious and looks amazing! (Careful to not broil too long and don’t have too much parchment paper or it’ll burn the cake faster too)

      • Michelle

        January 25, 2021 at 6:30 pm

        Great, thanks for your feedback! 🙂

    7. Lynn Chiu

      July 29, 2020 at 10:33 pm

      5 stars
      I love this recipe! It was a hit with my friends and family and I will continue to make it. Thanks Michelle for sharing it.

      Reply
      • Michelle

        July 29, 2020 at 10:47 pm

        Hi Lynn, thank you so much for the feedback! I'm glad to hear it! 🙂

    8. Char

      August 01, 2020 at 3:45 pm

      5 stars
      Wow this looks so good! I want to bake a 8” version of this cake since I don’t have a 4 or 6” round pan. If I just double everything will that work? What will the cooking time be like? Thanks for always making such mouth-watering recipes!!

      Reply
      • Michelle

        August 01, 2020 at 4:03 pm

        Yes, if you want a larger 8" cake, double the ingredients. I'm not sure exactly the baking time since I haven't tested it myself, but I would imagine it would need a longer time in the oven. Do report back if you try it. 🙂

      • Mel

        August 19, 2020 at 5:39 pm

        I doubled the recipe and the cake look a little short.

        I will triple the recipe the next time round.

        Regards,
        Mel

    9. Bubbles

      August 09, 2020 at 8:34 am

      Hi Michelle,
      How do i make the cake 3 layers? I tried making only 2 layers, and i wanted to make the plain one on top. I poured in the hojicha mixture 1st followed by the plain one.
      But the plain one sank to the bottom. Do i need to bake the bottom layer 1st?

      Reply
      • Michelle

        August 09, 2020 at 9:24 am

        Hi there, the layers are all baked together at once. Sorry, I'm not sure why your plain layer sank to the bottom. The mixture should be thick enough to sit on top. Did you make any adjustments to the recipe?

      • Bubbles

        August 18, 2020 at 6:52 pm

        Yes, i did. As my cake tin is 6 inch. How much should i increase the ingredients? I would want to try again

      • Michelle

        August 18, 2020 at 9:53 pm

        You can double each of the ingredients for a 6" cake tin.

    10. Leanne

      September 26, 2020 at 10:33 am

      5 stars
      Michelle, you've outdone yourself with this cheesecake. It's gorgeous and I love how perfect the layers look!

      Reply
      • Michelle

        September 26, 2020 at 11:50 am

        Thanks Leanne! 🙂 The layers are indeed mesmerizing!

    11. Heidi | The Frugal Girls

      September 28, 2020 at 4:50 pm

      5 stars
      I love all the tasty flavors you've incorporated into each layer of this burnt basque cheesecake. And the size is perfect for portion control!

      Reply
      • Michelle

        September 28, 2020 at 6:29 pm

        Thanks Heidi!! Exactly my thoughts!

    12. CT

      September 29, 2020 at 10:33 am

      5 stars
      Lovely recipe! Baked this yesterday and the sweetness level is just perfect. The recipe is very easy to follow. And most importantly, it didn't take too much time to prepare and bake. I could make this cake while my 6-months baby were napping with extra 'me time' to spare.

      Reply
      • Michelle

        September 29, 2020 at 10:49 am

        Thank you so much for making the recipe! Glad you enjoyed it 🙂

      • Momo

        August 05, 2022 at 9:17 am

        3 stars
        I tried to follow the recipe
        But it comes out super moist after baking. Anyone knows wheres the problem?

      • Michelle

        August 06, 2022 at 7:05 am

        Hi Momo, sorry to hear that it didn't turn out for you. Without knowing how you made it, it's a bit hard to troubleshoot. Did you make any substitutions? Your oven may be different than mine, so if the cheesecake batter is still wet, it would need a longer baking period.

    13. Audrey

      October 14, 2020 at 5:43 am

      5 stars
      Turned out amazing, my family loved it!

      Reply
      • Michelle

        October 14, 2020 at 8:31 am

        Awesome, happy to hear it! 🙂

      • Jennifer Ong

        October 14, 2020 at 5:42 pm

        Hi Michelle, how many grams of sugar and cream are you using ?

    14. Jennifer Ong

      October 14, 2020 at 6:23 pm

      Hi Michelle, may I know how many grams of sugar and cream are you using ?

      Reply
      • Michelle

        October 15, 2020 at 7:39 am

        Hi there, I used 50g granulated sugar and 120ml of cream. I've updated the recipe to include these measurements.

      • Jennifer Ong

        October 15, 2020 at 10:37 pm

        Thank you! 🤗

    15. Melissa Tolentino

      December 31, 2020 at 12:00 pm

      5 stars
      What a great recipe. I loved the different layers of flavours, especially the hojicha! I followed the recipe exactly and it came out perfect! Thanks for sharing 🙂

      Reply
    16. Nadine

      February 15, 2021 at 8:25 am

      5 stars
      Absolutely loved this recipe! Tweaked it a bit and switched out the hojicha for some cocoa as it's not available in Seychelles. Made them in silicone muffin tray so I could share with my colleagues and they loved it 😊

      Reply
      • Michelle

        February 16, 2021 at 7:09 am

        Fantastic, thanks Nadine! 🙂

    17. Susan

      March 08, 2021 at 3:28 pm

      5 stars
      Doubled the ingredients (for my 8" springform pan) and baked for 30-40min before broiling for looks. You can definitely smell the heavenly goodness when it's "ready" to be taken out of the over. Plus there's never enough. I've shared it twice and there's never more than 2 slices left for myself ;_;

      P.S. I cop to ordering hojicha powder from hojicha.co even though I live in Brooklyn and Kettl would have been closer. But to be fair, I didn't know at the time where to source hojicha powder!

      Reply
      • Michelle

        March 09, 2021 at 11:29 am

        Awesome, I'm glad you enjoyed the cheesecake, Susan! 🙂

    18. Andrea Metlika

      March 15, 2021 at 9:59 am

      5 stars
      The flavors in this sound fantastic. I also love that it's a mini. Small family, small desserts.

      Reply
      • Michelle

        March 15, 2021 at 1:35 pm

        Thanks Andrea! 🙂 Enjoy!

    19. Katherine

      March 15, 2021 at 10:25 am

      5 stars
      This cake is so gorgeous! I can't wait to give it a try as I'm so intrigued by the flavors.

      Reply
      • Michelle

        March 15, 2021 at 1:35 pm

        Thanks Katherine! 🙂

    20. Neli Howard

      March 15, 2021 at 12:02 pm

      5 stars
      Stunning!! And you don’t even need to slice me a piece, I’ll just take a fork and the whole cake!

      Reply
      • Michelle

        March 15, 2021 at 1:35 pm

        Absolutely, I'll share! 😉 Thanks Neli

    21. Veronica

      April 04, 2021 at 1:38 pm

      Hi, I want to ask if I can use this recipe to make the original version of basque cheesecake without the matcha? And would the ingredients like flour stay the same amount?? Thanks.

      Reply
      • Michelle

        April 04, 2021 at 3:09 pm

        Yes, you can make the original version and omit the matcha and hojicha powders. The ingredient amounts stay the same.

    22. Veronica

      April 04, 2021 at 9:00 pm

      Hi, I want to ask which rack position you put the cheesecake in, middle rack? And what do you mean be broil to 500 degrees? Mine is just a regular kitchen oven.

      Reply
    23. Lely Gunawan

      June 11, 2021 at 2:13 am

      Hi, thank you for sharing such a delectable cake recipe.

      Can I substitute the plain flour with almond flour instead? Or coconut flour?
      Am having it a keto. Hence, I will substitute the sugar with keto sweetener.

      Appreciate your reply.

      Reply
      • Michelle

        June 11, 2021 at 8:10 am

        Hi Lely,

        I have not tried this recipe with almond flour or coconut flour. however, I don't recommend coconut flour as it will make it dense.

        You may be able to just omit the flour altogether if you're doing a keto version. Hope that helps. Let me know if you try it.

    24. Tiff

      August 03, 2021 at 1:42 am

      Hi! May I know how many grams I should put for matcha & hojicha powder for a 6” or 8” ones? Caz I’ve lessen the portion since the batter is too dense …

      Reply
    25. Yuliana Lays

      August 13, 2021 at 4:31 pm

      5 stars
      I made this recipe!! Scale it to fit 6inch pan! It’s so delicious!

      Reply
      • Michelle

        August 14, 2021 at 7:41 am

        Thanks so much for trying the recipe and sharing it on Instagram, Yuliana! 🙂

    26. Tiffany

      August 15, 2021 at 7:40 pm

      5 stars
      Hi! May I know how many grams I should put for matcha & hojicha powder for a 6” or 8” ones? Caz I’ve lessen the portion since the batter is too dense …
      Thanks for the recipe! 🙂

      Reply
      • Michelle

        August 15, 2021 at 8:11 pm

        1 Tbsp of matcha/hojicha is appx 9g, so to scale it for 6", use anywhere from 18-20g of matcha/hojicha.

    27. Joey

      September 01, 2021 at 5:59 pm

      5 stars
      Amazing!! Creamy, rich tea flavors, and so easy to make!

      Reply
      • Michelle

        September 01, 2021 at 6:36 pm

        Thanks for sharing your wonderful creation with me on Instagram, Joey! Glad to hear you enjoyed it 🙂

    28. Veronica

      September 05, 2021 at 7:32 pm

      Can I please make a chocolate version of basque cheesecake?? How should I change the ingredients or any steps? thanks!!

      Reply
      • Michelle

        September 05, 2021 at 8:17 pm

        If you're making a completely chocolate version, you can replace the matcha and hojicha powder with cocoa powder.

    29. Jess

      December 13, 2021 at 12:19 pm

      for some reason, I did mine at 450 degrees F (which is the highest for my small oven) and still minimum burnt on top. should I put it up a rack (it was on the bottom previously)

      Reply
    30. Teodora

      December 26, 2021 at 8:41 am

      5 stars
      Amazing recipe! Thanks for sharing!

      Reply
    31. Jacqueline Meldrum

      January 08, 2022 at 9:41 am

      5 stars
      That is just beautiful! Pass me a fork!

      Reply
    32. Jessica Stroup

      February 01, 2022 at 10:10 am

      5 stars
      Beautiful dessert! We loved this recipe!

      Reply
    33. Casey

      February 26, 2022 at 10:16 am

      5 stars
      Way easier than I thought to make! I loved that it wasn't overly sweet, too!!

      Reply
      • Michelle

        February 28, 2022 at 1:15 pm

        Thanks so much for making the recipe, Casey! Glad you enjoyed it 🙂

    34. Carrie Robinson

      April 01, 2022 at 11:37 am

      5 stars
      What a unique flavor for a cheesecake! I would love to try this. Looks perfectly creamy too. 🙂

      Reply
    35. MLG

      January 27, 2023 at 9:34 pm

      5 stars
      This cake is absolutely tempting and tasty. Very delicious!

      Reply

    Leave a Reply Cancel reply

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

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Me

    My name is Michelle and Sift & Simmer is a food recipe blog featuring easy, creative and delicious recipes. I believe that the best food is made from scratch. Read More…

    Subscribe for Latest recipes

    Follow Me

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • YouTube

    Popular Recipes

    Matcha Latte

    Matcha 101: A Beginner's Guide

    Matcha Mochi Croissants

    Matcha Candy Cane Popcorn

    Footer

    ↑ back to top

    About

    About

    Privacy Policy

    Newsletter

    Subscribe for the latest recipes and updates directly to your inbox!

    Contact

    Contact

    Copyright © 2017-2023 Sift & Simmer

    All images and content are copyright protected. Do not use without prior permission.