Dessert · Baking
Strawberry Hojicha Cheesecake
Hojicha baked into cheesecake was something I kept seeing in Japanese bakeries and wanted to try making at home. The roasted tea flavour cuts through the richness of the cream cheese in a way that makes the whole cheesecake feel lighter than it actually is. The strawberry element came from wanting something bright and acidic on top. The two flavours together are one of my favourite combinations I have developed.
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
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1
Preheat your oven to 400°F and line a 6-inch cake pan with parchment paper on the bottom and sides.
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2
Beat the cream cheese and sugar together for 3 minutes until smooth and fluffy.
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3
Add the eggs one at a time, mixing well between each addition.
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4
Sieve in the cornstarch, add the strawberry hojicha powder and vanilla bean paste, and beat for 2 minutes until smooth.
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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).
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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.
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7
Turn off the oven, crack the door open with a wooden spoon, and let the cheesecake cool inside for 10 minutes.
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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.