Creamy cheesecake with roasted hojicha tea infusion, buttery graham crust, and stunning marbled swirl topping.
# 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 - 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
# How To Make:
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 just steaming. Add hojicha tea, cover, and steep for 10 minutes. Strain through 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 approximately ⅓ 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 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. Let the cheesecake cool inside for 1 hour.
09 - Remove from oven and cool to room temperature. Refrigerate for at least 5 hours or overnight before serving.
