# Components:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 6 tablespoons unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Hojicha Mixture
05 - 2 tablespoons hojicha loose leaf tea or 2 hojicha tea bags
06 - ½ cup heavy cream
→ Cheesecake Filling
07 - 16 ounces cream cheese, softened
08 - ¾ cup granulated sugar
09 - 2 large eggs
10 - ½ cup sour cream
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour
# Directions:
01 - Preheat oven to 325°F. Line bottom of 8-inch springform pan with parchment paper. In a bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press firmly into bottom of prepared pan. Bake for 10 minutes and let cool.
02 - In a small saucepan, heat heavy cream until just steaming. Add hojicha tea, cover, and steep for 10 minutes. Strain through fine mesh and cool to room temperature.
03 - 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 addition. Add sour cream, vanilla extract, and flour, mixing until just combined.
04 - Divide approximately ⅓ cup of cheesecake batter into a separate bowl. Mix in the cooled hojicha cream until well combined.
05 - Pour plain cheesecake batter over cooled crust. Drop spoonfuls of hojicha batter on top and use a skewer or knife to swirl gently for marbled effect.
06 - Place pan on a baking tray. Bake for 40 to 45 minutes, until edges are set but center is slightly jiggly.
07 - Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
08 - Remove from oven, cool to room temperature, then refrigerate for at least 5 hours or overnight before serving.
