Hojicha Cheesecake (Printable)

Luscious cheesecake with roasted hojicha infusion and graham cracker crust

# What You Need:

→ 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 - 1/2 cup heavy cream

→ Cheesecake Filling

07 - 16 ounces cream cheese, softened
08 - 3/4 cup granulated sugar
09 - 2 large eggs
10 - 1/2 cup sour cream
11 - 1 teaspoon vanilla extract
12 - 1 tablespoon all-purpose flour

# How To Make It:

01 - Preheat oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper.
02 - 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 and let cool completely.
03 - In a small saucepan, heat heavy cream until just steaming. Add hojicha tea, cover, and steep for 10 minutes. Strain through a fine mesh and cool to room temperature.
04 - In a large bowl, beat softened 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; mix until just combined.
05 - Divide approximately 1/3 cup of cheesecake batter into a separate bowl. Mix in the cooled hojicha cream until well combined.
06 - 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, creating a marbled effect.
07 - Place the springform pan on a baking tray. Bake for 40 to 45 minutes, until the edges are set but the center is slightly jiggly.
08 - Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside for 1 hour.
09 - Remove from oven and cool to room temperature. Refrigerate for at least 5 hours or overnight before serving.

# Expert Suggestions:

01 -
  • The hojicha gives you that toasted, complex flavor that's nothing like regular green tea cheesecake.
  • That beautiful swirl isn't just pretty—it keeps things interesting from first bite to last.
  • It's impressive enough for guests but forgiving enough that minor imperfections add character.
02 -
  • Do not skip the gradual cooling in the oven—this is the difference between a smooth cheesecake and one with cracks running across the top.
  • Overmixing the filling introduces air bubbles that expand during baking and collapse as it cools, creating a sunken center; mix just until combined after adding the eggs.
03 -
  • If you can't find hojicha loose leaf tea, hojicha powder works beautifully and gives an even more intense flavor—use 1½ teaspoons mixed directly into the cream instead of steeping.
  • A water bath would seem like a good idea for cheesecake, but I've found it unnecessary for this recipe if you follow the gradual cooling method in the oven.
Return