Dessert · Baking

Strawberry Hojicha Cheesecake

Strawberry hojicha cheesecake is where Japanese-inspired flavours meet a classic creamy cheesecake filling and the result is something I am genuinely proud of. The hojicha base adds a roasted, nutty depth to the biscuit crust that elevates it beyond the usual. The filling is smooth and rich without being too heavy, and the strawberry topping adds freshness and colour that makes the whole thing look stunning. It needs time in the fridge to set properly but every hour of waiting is worth it. This is a cheesecake that feels special every single time.

Ingredients

For the Cheesecake

• 240ml heavy cream
• 2 tbsp Strawberry Hojicha tea powder
• 450g cream cheese, room temperature
• 150g sugar
• 3 large eggs, room temperature
• 15g cornstarch
• 1 tsp vanilla bean paste

Method

1. 1 Preheat your oven to 400°F and line a 6-inch cake pan with parchment paper on the bottom and sides.
2. 2 Beat the cream cheese and sugar together for 3 minutes until smooth and fluffy.
3. 3 Add the eggs one at a time, mixing well between each addition.
4. 4 Sieve in the cornstarch, add the strawberry hojicha powder and vanilla bean paste, and beat for 2 minutes until smooth.
5. 5 Pour the mixture into your prepared pan and place it in a water bath (the pan should sit in a larger pan with hot water coming halfway up the sides).
6. 6 Bake at 400°F for 50 minutes, then turn the heat up to 475°F for the last 10 minutes to get that golden caramelized top.
7. 7 Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 10 minutes.
8. 8 Remove from the oven and chill in the fridge for at least 4 hours or overnight before serving.

Tips & Notes

The cheesecake needs at least 6 hours in the fridge to set properly overnight is ideal. Use room temperature cream cheese for a smooth, lump free filling. Fresh strawberries on top are best added just before serving.