Recommended

No-Bake Hojicha Cheesecake
with Hojicha Sauce

Serves: 7-inch springform pan  

INGREDIENTS

For the Crust:
• Graham crackers, crushed 3.5 oz
• Brown sugar 2 tbsp
• Unsalted butter, melted 5 tbsp (70 g)
For the Filling:
• Whole milk 225 ml
• Hojicha tea leaves 12 g (5-6 tbsp)
• Cream cheese 225 g (8 oz)
• Cane sugar (or granulated sugar) 100 g (1/2 cup)
• Heavy cream 225 ml
• Gelatin powder 2 1/2 tsp
• Water 3 tbsp
For the Crust:
• Hojicha tea leaves 12 g (5-6 tbsp)
• Cane sugar (or another sugar of your choice) 100 g (1/2 cup)
• Water 1 cup
Optional Topping:
• Kinako (roasted soybean powder)

 

 

PREPARATION

Line a springform pan with parchment paper (optional). 

Crush graham crackers in a food processor or blender, or use a bag 
such as a Ziploc bag and a rolling pin to smash the crackers.

  Mix gelatin powder and water in a small bowl and set aside

 

INSTRUCTIONS

In a large bowl, combine the graham cracker crumbs, sugar, and butter.
Press the crumbs into the bottom of a springform pan. Chill in freezer for 20 minutes.


   

 

 

 

To make the filling, add milk and hojicha tea leaves in a saucepan
and heat over low to medium heat. Turn off heat when it comes to a boil.
Cover with a lid and let the tea leaves steep for 5 minutes.
Strain the tea into a bowl.


. 


 

 

Add the gelatin into the hojicha milk tea and mix well.
Strain into a bowl to give the cheesecake the smoothest texture.


   

 

 

Stir cream cheese in a large bowl until softened. Add sugar
and combine well until smooth. Add heavy cream and mix well.


 

Add hojicha milk tea little by little and mix each time until combined.

 

 

 

Remove the crust from the freezer and pour filling over it.
Smooth top with an offset spatula. Cover tightly with aluminum foil
or plastic wrap and refrigerate for at least 6 hours.
Overnight is better.

 

 

To make the hojicha sauce, add hojicha tea leaves, sugar, and water in a saucepan
and heat over low heat until it reduces by half. Strain the tea sauce
into a bowl and cool completely. Store in the refrigerator until time to serve.


 
 
Unclasp the sides of the springform pan using a knife and remove cheesecake.




 
 
Pour the hojicha sauce over the cheesecake. Dust the top of the cheesecake
with kinako roasted soybean powder (optional).
Store left-over cheesecake in the refrigerator for up to 3 to 4 days.







Back to RECIPE