Save Indulge in the perfect fusion of East meets West with this creamy Hojicha Cheesecake. This dessert combines the rich, velvety texture of a classic American cheesecake with the deep, roasted notes of Japanese hojicha tea. The golden graham cracker crust provides a buttery foundation for the marbled filling, creating a treat that is as visually stunning as it is delicious. Perfect for tea lovers and dessert aficionados alike, this recipe offers a unique twist on a beloved favorite.
Save Unlike traditional matcha, hojicha is roasted at high temperatures, which removes the bitterness and gives it a distinct toasted aroma. Infusing this flavor into a creamy cheesecake creates a sophisticated dessert that pairs perfectly with a warm cup of tea. The marbling technique ensures that every bite has a balanced blend of classic cheesecake flavor and the earthy notes of the tea.
Ingredients
- Crust: 200 g (about 2 cups) graham cracker crumbs, 90 g (6 tbsp) unsalted butter (melted), 2 tbsp granulated sugar, pinch of salt.
- Hojicha Mixture: 2 tbsp hojicha loose leaf tea or 2 hojicha tea bags, 120 ml (½ cup) heavy cream.
- Cheesecake Filling: 450 g (16 oz) cream cheese (softened), 150 g (¾ cup) granulated sugar, 2 large eggs, 120 ml (½ cup) sour cream, 1 tsp vanilla extract, 1 tbsp all-purpose flour.
Instructions
- Step 1
- Preheat oven to 160°C (325°F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper.
- Step 2
- Prepare the crust: In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
- Step 3
- Make hojicha cream: In a small saucepan, heat heavy cream until just steaming. Add hojicha tea, cover, and steep for 10 minutes. Strain and cool to room temperature.
- Step 4
- Prepare the filling: In a large bowl, beat cream cheese until smooth. Add sugar and mix until combined. Beat in eggs, one at a time, mixing well after each. Add sour cream, vanilla, and flour; mix until just combined.
- Step 5
- Divide about ⅓ cup of cheesecake batter into a separate bowl. Mix in the hojicha cream until well combined.
- Step 6
- Pour the plain cheesecake batter over the cooled crust. Drop spoonfuls of hojicha batter on top and use a skewer or knife to swirl gently for a marbled effect.
- Step 7
- Place the pan on a baking tray. Bake for 40–45 minutes, until the edges are set but the center is slightly jiggly.
- Step 8
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Step 9
- Remove from oven, cool to room temperature, then refrigerate for at least 5 hours or overnight before serving.
Zusatztipps für die Zubereitung
To ensure a perfectly smooth filling, make sure the cream cheese and eggs are at room temperature before you start mixing. Avoid over-beating the batter once the eggs are added, as this can incorporate too much air and cause the surface to crack during baking.
Varianten und Anpassungen
If graham crackers are not available, digestive biscuits make an excellent substitute for the crust. For those who prefer a more intense flavor, hojicha powder can be used in place of loose leaf tea; simply whisk it directly into the cream for a stronger infusion.
Serviervorschläge
For an extra touch of elegance, garnish each slice with a generous swirl of whipped cream and a light dusting of hojicha powder. This cheesecake pairs beautifully with a pot of freshly brewed roasted green tea or a simple cup of coffee.
Save Whether you are hosting a formal dinner or a cozy tea time, this Hojicha Cheesecake is sure to impress. Its unique roasted flavor and beautiful marbled design make it a standout dessert that guests will remember long after the last bite.
Recipe FAQ
- → What does hojicha taste like?
Hojicha has a distinctive roasted, caramel-like flavor with earthy notes and lower caffeine than green tea, creating a subtle warmth that pairs beautifully with creamy desserts.
- → How long should the cheesecake chill before serving?
Refrigerate for at least 5 hours or overnight for the best texture and flavor development. The chilling time helps the filling set properly and allows the hojicha flavor to meld throughout.
- → Can I use hojicha powder instead of loose leaf tea?
Yes, hojicha powder can be used for a more intense flavor. Simply whisk it directly into the cream instead of steeping and straining, adjusting the quantity to taste preference.
- → Why is my center slightly jiggly after baking?
A slightly jiggly center is perfect and indicates the cheesecake will set properly as it cools. Overbaking leads to cracks and a dry texture, so removing at this stage ensures creaminess.
- → Can I make this ahead of time?
Absolutely. This tastes even better made a day ahead, allowing flavors to develop fully. Store covered in the refrigerator for up to 4 days, making it ideal for preparing before gatherings.
- → What can I use instead of graham crackers?
Digestive biscuits work beautifully as a substitute. You can also use vanilla wafers, butter cookies, or your favorite cookie crust for a different flavor profile while maintaining the buttery base.