Hojicha Sunrise Basque Burnt Cheesecake

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Hojicha powder finally came back in stock at my local asian supermarket and I got my chance today to make a glutenfree mini version of a hojicha sunrise basque burnt cheesecake


INGREDIENTS

180g cream cheese (softened to room temp)
125ml cooking cream (you can use heavy cream)
2T icing sugar (powdered sugar)
1 egg
1/4t vanilla bean paste
tiny pinch of salt
1T (20g) rice flour
3t hojicha powder (15g total, split into 10g and 5g)


METHOD

Preheat oven (fan forced) to 220C


Line the pyrex bowl with baking paper (I like to cut a cartouche but you totally dont have to)

In a mixing bowl, whisk the room temperature cream cheese, cooking cream and sifted icing sugar together until smooth
Add egg, vanilla bean paste and salt and whisk until fully incorporated
Add rice flour and whisk to combine (ensure you have scraped down sides of bowl)


You should have approximately 1 1/2C of mixture.  We will divide into 3 x 1/2C portions to flavour/colour
Pour out two thirds (1C) of the cream cheese mixture


Add 2t of hojicha powder (sifted) into the 1/2C cream cheese mixture remaining in the mixing bowl. Scrape down/whisk to fully combine.  Scrape out mixture and drop into the prepared lined pyrex.  You may wish to "jiggle" very slightly to settle the mixture


Pour 1/2C of the cream cheese mixture back into the mixing bowl.  Add 1t of hojicha powder (sifted).  Whisk to fully combine.  Scrape out mixture and drop from a height directly into the centre of the pyrex bowl.  You may wish to "jiggle" very slightly to settle the mixture

Pour the remaining plain 1/2C of the cream cheese mixture from a height directly into the centre of the pyrex bowl

Transfer pyrex into oven and bake for 25 mins


Initially when you remove from oven the cheesecake will be "puffed up"


Allow to cool on a baking rack (the cake will sink into classic shape) before slicing



BAKING NOTES

The Pyrex bowl I used to bake this is the "4cup round bowl".  If you want to substitute, just use something with similar dimensions: 14cm diameter x 7cm deep

This recipe size is perfect for using 1 piece of normal sized supermarket roll baking paper.  If you are doubling the recipe or using a narrower/taller vessel, you may need to double line with baking paper to ensure easy removal of your bakes cheesecake


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