Hojicha Cheesecake with Swirl (Print Version)

Creamy cheesecake infused with roasted hojicha tea, featuring buttery crust and beautiful marbled swirl

# What You'll 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

# Step-by-Step Guide:

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. Let cool completely.
03 - In a small saucepan, heat heavy cream until 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 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 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 for a marbled effect.
07 - Place the 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, cool to room temperature, then refrigerate for at least 5 hours or overnight before serving.

# Top Tips:

01 -
  • The hojicha doesn't overpower but whispers through the filling like a secret only you'll taste.
  • It looks impossibly elegant with those marbled swirls, yet it's more forgiving to make than you'd think.
  • Tea lovers finally get their moment at the dessert table without apology.
02 -
  • The jiggle in the center when baking is your friend, not a sign of failure—it continues setting as it cools, and an overbaked cheesecake becomes grainy and sad.
  • Room temperature ingredients are not a suggestion; cold cream cheese and cold eggs will sabotage your texture before the oven even gets involved.
03 -
  • Invest in quality hojicha from a tea shop rather than a grocery store—the difference in flavor is worth every penny and completely changes the final taste.
  • Use a hot knife dipped in water between slices to cut clean portions instead of dragging through; it sounds fussy but creates presentation-worthy pieces.
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