Dessert · Baking

Strawberry Hojicha Cheesecake

Sweet strawberries meet the warm roasted depth of hojicha in a cheesecake that looks as good as it tastes.

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 (200°C) 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.