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!)
But that’s OK, because 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!
WHAT IS A BURNT BASQUE CHEESECAKE?
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.
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.
I haven’t tried it with a 6″ round pan, but it could possibly work — it will just look a bit flatter. (Edit: you’ll need to multiply the ingredients by 2.5x).
TIPS TO MAKE MINI TRIPLE LAYER MATCHA & HOJICHA BURNT BASQUE CHEESECAKE
- 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
OTHER MATCHA & HOJICHA RECIPES TO TRY
The flavour of this Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake is phenomenal! It’s not too sweet, creamy and rich, and full of tea flavours from the hojicha and matcha. My son loves this cheesecake chilled, as do I!
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
- 200 g cream cheese room temp
- 50 g (¼ C) granulated cane sugar
- 1 large egg lightly beaten, room temp
- ¼ tsp sea salt
- 1 tsp vanilla extract
- 120 ml (½ C) heavy whipping cream room temp
- 12 g all-purpose flour
- 1 Tbsp hojicha powder
- 1 Tbsp matcha powder
- Preheat oven to 400°F.
- 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.
- Add in the beaten egg, salt, and vanilla extract.
- Pour in the heavy cream.
- Sift in the flour over top of the wet ingredients and mix 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.
- Bake for 25 minutes at 400°F and then turn it to broil @ 500°F 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. (My eldest and I prefer it chilled).