Hojicha Cheesecake with Tea Swirl (Printable)

Creamy cheesecake infused with roasted hojicha tea, featuring buttery graham crust and stunning 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

# Method:

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 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, mixing until just combined.
05 - Divide approximately 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, crack the door open slightly, and 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.

# Expert Advice:

01 -
  • The hojicha infusion brings a subtle, nutty earthiness that feels fancy but tastes completely natural.
  • Unlike heavy desserts, this cheesecake feels refined and light, perfect for sharing at the end of a meal.
  • Making it at home means you control the intensity of the tea flavor, so it's as bold or gentle as you prefer.
02 -
  • Do not skip bringing ingredients to room temperature; cold cream cheese and eggs will create a lumpy, uneven filling no matter how much you beat it.
  • The slight jiggle in the center during baking is your friend—overbaking creates a dry, cracked cheesecake, so trust the timing and resist the urge to bake longer.
  • Hojicha powder is more intense than steeped tea, so if you use it instead of loose leaf, start with 1 teaspoon and taste as you go.
03 -
  • A water bath (bain-marie) isn't required for this recipe because of the moderate oven temperature, but if you're nervous about cracks, place the springform pan in a larger roasting pan and add hot water halfway up the sides.
  • If your hojicha mixture seems too thick after cooling, warm it gently over low heat for 30 seconds to loosen it before swirling into the batter.
Return