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Sliced hojicha burnt cheesecake on a white plate, dark caramelized top and pale custard center, soft window light

Hojicha Burnt Cheesecake with Toasty Caramelized Top

A crustless Basque-style cheesecake made with hojicha powder, one bowl and no water bath. It bakes in 35 minutes and gets better after a night in the fridge.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Fusion
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 600 g full-fat block cream cheese cut into 2 cm cubes
  • 150 g granulated sugar
  • 3 tbsp hojicha powder (15 g); sifted
  • 2 tbsp all-purpose flour (16 g)
  • 1/4 tsp fine salt
  • 3 large eggs room temperature
  • 240 ml heavy cream 36% fat
  • 1 tsp vanilla extract

Method
 

  1. Heat the oven to 230 C / 445 F with a rack in the middle. While it heats, cut the cream cheese into 2 cm cubes and leave them on the counter to soften. If your eggs are cold, set them in a bowl of warm tap water for 5 minutes.
  2. Crumple two 35 cm / 14-inch squares of parchment, then smooth them out and press them crisscrossed into a 20 cm / 8-inch springform pan. The paper should stand about 5 cm above the rim.
  3. Beat the cream cheese and sugar in a 3-quart / 2.8 L bowl with a hand mixer on medium speed for about 2 minutes, until smooth with no visible lumps. Scrape down the bowl halfway through.
  4. Sift the hojicha powder, flour and salt over the bowl. Mix on low speed for about 30 seconds, until no dry streaks remain.
  5. Add the eggs one at a time, mixing on low for 20 seconds after each. Pour in the cream and vanilla and mix just until the batter is smooth and pourable, like a thick milkshake.
  6. Pour the batter into the lined pan and tap it on the counter twice to release air bubbles. Bake for 35 minutes, until the top is deep brown with dark patches, the edges are puffed and set, and the center jiggles like gelatin when you nudge the pan.
  7. Cool the cake in the pan on a rack for 60 minutes. It will sink in the middle as it cools. Remove the ring, peel back the parchment and serve slightly warm, or chill for 4 hours for firmer slices.

Notes

  • Use a 20 cm / 8-inch springform pan so the batter bakes to the right depth.
  • Mix on low speed after adding the eggs to avoid trapped air.
  • Pull the cake while the center still jiggles. It finishes setting as it cools.
  • Cool in the pan for 60 minutes before removing the ring and peeling off the parchment.