Description
To understand what makes this recipe so special, we first have to look at the primary flavoring agent. Unlike green teas that are steamed, hojicha tea leaves are roasted at a high temperature. This process transforms the color from green to a deep reddish-brown and replaces the astringency with a mellow, toasted sweetness. A Hojicha Cheesecake is essentially a premium baked cheesecake that incorporates finely ground hojicha powder directly into the batter.
Ingredients
Crust
200 g digestive biscuits or graham crackers
90 g unsalted butter, melted
Hojicha Cheesecake Filling
450 g cream cheese, softened
¾ cup (150 g) sugar
200 ml heavy cream
2 large eggs, room temperature
2 tbsp hojicha powder (adjust to taste)
1 tbsp hot water (to dissolve hojicha)
1 tsp vanilla extract
1 tbsp cornstarch or all-purpose flour
Pinch of salt
Optional Toppings
Lightly sweetened whipped cream
Toasted kinako (roasted soybean flour)
Caramel sauce or kuromitsu
White chocolate shavings
Instructions
1. Prepare the Crust
Preheat oven to 170°C (340°F).
Crush biscuits finely and mix with melted butter.
Press firmly into the base of a lined springform pan.
Bake for 10 minutes, then cool slightly.
2. Make the Filling
Dissolve hojicha powder in hot water to form a smooth paste; set aside.
Beat cream cheese and sugar until smooth and creamy (do not overwhip).
Add eggs one at a time, mixing gently.
Mix in heavy cream, hojicha paste, vanilla, salt, and cornstarch.
Batter should be smooth and pourable.
3. Bake
Pour filling over cooled crust and tap pan gently to remove air bubbles.
Bake at 160°C (320°F) for 45–55 minutes.
Center should jiggle slightly.
Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes.
Chill for at least 4 hours (overnight best).
4. Serve
Remove from pan and slice with a warm knife.
Top with whipped cream, kinako, or drizzle with caramel/kuromitsu.
Notes
This Hojicha Cheesecake tastes even better after chilling overnight, allowing the roasted tea flavor to fully develop. Serve it plain to highlight the nutty notes, or pair with a light cream topping or fresh berries for balance. A dusting of hojicha powder just before serving adds an elegant finish.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal