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