Hojicha and Matcha Basque Cheesecake Recipes

In a beaker, combine 3 whole eggs and 2 egg yolks.

Lightly whisk the eggs until just combined.

In a separate bowl, sift together the Hojicha powder and corn starch.

Pour hot milk into the powder mixture and whisk until a smooth paste forms.

In a large bowl, soften the cream cheese with a spatula until smooth.

Add the icing sugar and mix until fully combined and smooth.

Gradually add the whisked eggs to the cream cheese mixture, mixing well until smooth.

Add the Hojicha paste to the batter and whisk until evenly combined.

Pour in the heavy cream and mix until the batter is smooth.

Pour the batter through a fine sieve to remove any lumps.

Pour the finished batter into a 15cm cake pan lined with parchment paper.

Use a skewer to pop any air bubbles and tap the pan lightly.

Bake in a preheated oven at 210°C (410°F) for 21 minutes (convection) or 230°C (445°F) for 22 minutes (conventional).

Let the cheesecake cool completely at room temperature, then cover and chill in the refrigerator overnight before serving.

In a beaker, combine 2 whole eggs and 2 egg yolks, then whisk lightly.

In a separate bowl, add matcha powder and hot water. Whisk vigorously until a smooth, thick paste forms.

In a large bowl, combine softened cream cheese and sugar. Mix with a spatula until smooth and creamy.

Gradually whisk the egg mixture into the cream cheese mixture until smooth.

Add the matcha paste to the batter and whisk until well incorporated.

Pour in the heavy cream and mix until the batter is smooth and combined.

Pour the batter through a fine sieve to ensure a silky texture.

Pour the batter into a 15cm cake pan lined with parchment paper and tap to remove air bubbles.

Bake in a preheated oven at 230°C (445°F) for 22 minutes (conventional) or 210°C (410°F) for 21 minutes (convection).

Let the cheesecake cool completely at room temperature, then cover and chill in the refrigerator overnight before serving.