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.
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.
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
- 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
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:
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!
Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake
- 4" round pan
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 200 g cream cheese room temp
- 50 g granulated sugar
- 1 large egg lightly beaten, room temp
- pinch of sea salt
- 1 tsp vanilla extract
- 120 ml heavy whipping cream room temp
- 12 g all-purpose flour
- 1 Tbsp hojicha powder
- 1 Tbsp matcha powder
- 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).
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.