Home  /  Recipes  /  Hojicha Cheesecake

Hojicha Cheesecake

Roasted Japanese tea in silky baked cheesecake — deep, toasty and totally different ✨

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 3 tbsp hojicha powder
  • 100ml warm milk
  • 1 tsp vanilla extract
  • 150ml heavy cream, whipped (for dollops)
  • Hojicha powder, for dusting

How to make it

  1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  2. Whisk the hojicha powder into the warm milk until smooth and let it cool slightly.
  3. Beat cream cheese, sugar, eggs, sour cream, vanilla and the hojicha milk until smooth.
  4. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  5. Pipe whipped cream dollops around the edge, dust with hojicha powder, slice and serve.
Get the ebook

More cakes