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Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake
4.9 from 90 votes

Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake

This Mini Triple Layer Matcha & Hojicha Burnt Basque Cheesecake is a layered no-crust cheesecake with rich cream cheese, accented by Japanese green tea powders. The batter is divided and flavored with matcha and hōjicha powders, creating distinct green tea and roasted tea layers with a lightly burnt top. It's a small, rustic dessert with balanced creaminess and earthy tea flavors.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8
Calories: 182 kcal
Course: Dessert
Cuisine: French

Ingredients

  • 200 g cream cheese room temp
  • 50 g granulated sugar
  • 1 egg lightly beaten, room temp, large
  • pinch of salt sea salt
  • 1 teaspoon vanilla extract
  • 120 ml heavy whipping cream room temp
  • 12 g all-purpose flour
  • 1 tablespoon hōjicha powder
  • 1 tablespoon matcha powder

Instructions

    Cup of Yum
  1. Preheat oven to 400°F/204°C.
  2. 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.
  3. 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.
  4. Add in the beaten egg, salt, and vanilla extract.
  5. Pour in the heavy cream.
  6. Scrape the sides of the mixing bowl with a spatula and continue to whip until smooth and incorporated.
  7. Sift in the flour over top of the batter and mix with a spatula until the batter is smooth.
  8. Divide the batter into half (approximately 200g). Sift matcha powder over top of the batter. Mix until all the matcha is incorporated.
  9. 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.
  10. You can divide the layers into 3 equal portions, but I wanted the base matcha to be thicker.
  11. Transfer each bowl of batter into the prepared pan. (You can choose whichever flavour to layer first).
  12. 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.
  13. Remove from the oven (the cake should still be slightly jiggly in the centre). Let cool. (The cake will deflate -- this is normal).
  14. Cut into slices and serve at room temperature. Or, place into the fridge once cooled and serve chilled (tastes even better).

Notes

  • For larger cheesecakes, scale ingredients by 2.5× for a 6" pan or 5× for an 8" pan to maintain height and texture.

Nutrition Information

Calories 182kcal (9%) Carbohydrates 9g (3%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 8g (40%) Trans Fat 1g (50%) Cholesterol 69mg (23%) Sodium 167mg (7%) Potassium 56mg (1%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 680IU (14%) Vitamin C 1mg (1%) Calcium 38mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 182

% Daily Value*

Calories 182kcal 9%
Carbohydrates 9g 3%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 69mg 23%
Sodium 167mg 7%
Potassium 56mg 1%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 680IU 14%
Vitamin C 1mg 1%
Calcium 38mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.