Save to Pinterest A creamy, luscious cheesecake infused with roasted hojicha tea, featuring a buttery graham cracker crust and a beautiful hojicha swirl. This elegant dessert is perfect for tea lovers and dessert aficionados alike, offering a sophisticated twist on the classic American cheesecake.
Save to Pinterest This Japanese-inspired treat brings a touch of Zen to your kitchen. By infusing heavy cream with roasted tea leaves, we capture the essence of hojicha and swirl it directly into a smooth, velvety batter for a dessert that looks as good as it tastes.
Ingredients
- Crust: 200 g graham cracker crumbs, 90 g 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
- 1. Oven and Pan Preparation
- Preheat oven to 160°C (325°F). Line the bottom of a 20 cm (8-inch) springform pan with parchment paper.
- 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.
- 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.
- 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.
- 5. Mix the Swirl Batter
- Divide about ⅓ cup of cheesecake batter into a separate bowl. Mix in the hojicha cream until well combined.
- 6. Marbling the Batter
- 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.
- 7. Baking
- Place the pan on a baking tray. Bake for 40–45 minutes, until the edges are set but the center is slightly jiggly.
- 8. Gentle Oven Cooling
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- 9. Chilling
- 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 smooth, lump-free filling, make sure your cream cheese and eggs are at room temperature before you begin. For an even more intense tea flavor, you can use hojicha powder in place of loose leaf tea.
Varianten und Anpassungen
If graham crackers are unavailable, digestive biscuits make an excellent alternative for the buttery crust. You can also experiment with different types of tea for the infusion if you're feeling adventurous.
Serviervorschläge
Serve this cheesecake chilled. For an extra touch of flavor and elegance, garnish each slice with a generous dollop of whipped cream and a light dusting of hojicha powder.
Save to Pinterest With its beautiful swirls and unique earthy notes, this Hojicha Cheesecake is more than just a dessert; it is a celebration of flavor and texture that will linger on the palate long after the last bite.
Recipe FAQs
- → What makes hojicha unique in this dessert?
Hojicha brings distinctive earthy, nutty notes with subtle caramel undertones that perfectly complement the rich creamy base. The roasting process reduces bitterness, creating a mellow flavor profile that pairs beautifully with the sweet filling.
- → Can I use other tea varieties?
While matcha or genmaicha could work, the roasted character of hojicha provides the most balanced flavor. Green tea might become bitter during baking, whereas hojicha maintains its smooth profile even after exposure to heat.
- → Why is gradual cooling important?
Cooling slowly in the oven with the door cracked prevents sudden temperature changes that could cause cracking or sinking. This gentle cooling method helps maintain the silky texture while ensuring the marbled pattern sets properly.
- → How long should this chill before serving?
Refrigerate for at least five hours, though overnight chilling yields the best results. This extended resting period allows flavors to meld and the texture to become perfectly firm yet creamy, making slicing and serving much easier.
- → What's the best way to achieve clean swirls?
Drop spoonfuls of the hojicha batter sparingly across the surface, then use a skewer or thin knife to make gentle circular motions. Avoid over-swirling, which can muddy the pattern and blend the flavors too much.
- → Can I make this ahead for entertaining?
This dessert actually improves when made a day in advance. The extended chilling time allows the hojicha infusion to fully permeate the filling, while the crust becomes more cohesive. Store covered in the refrigerator until ready to serve.