Burnt Basque Hōjicha Cheesecake is a new twist on the popular cheesecake. While matcha is known for its bright and fresh taste, hōjicha has a roasted and mellow flavor that is more relaxing. It is made with 100% organic hōjicha with a nutty and smoky aroma, mixed with a creamy cheesecake base.
The texture is silky and creamy with added earthy undertones. There's yuzu for a little freshness, and caramelized biscuit crumbs for crunch. It's also topped with hōjicha powder to enhance the roasted taste. Every bite is creamy and toasty, with a lingering flavor.
Chef David Amorós once again demonstrates his mastery of making Basque cheesecake with a unique flavor but without losing its identity. The taste seems to be made for cozy rainy weather or cold days.
But at ₱495 per slice, it's a bit of a splurge. For that price, you could buy a whole cake elsewhere. So what you're paying for here isn't just the cheesecake, but also craftsmanship, experience, and limited collab—it's like there's FOMO in every bite.
Worth it? Yes, especially if you're a fan of Basque cheesecake or a lover of Japanese tea. But if you're just looking for a simple dessert, it's better to get a more affordable pastry like ensaymada to partner with your latte.
