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Cheesecake with Hojicha tea powder

Hojicha powder is made from green tea roasted at a very high temperature then grinded into a fine powder for cooking purposes. It has a woody and slightly toasted flavor. Here is a recipe of cheesecake with hojicha tea powder, a match made in heaven with a cup of hojicha or sencha as a snack.


  • 250g of speculoos or sesame biscuits
  • 120g of butter
  • 500g of ricotta
  • 100g of double cream
  • 20g of powdered hojicha tea
  • 100g of caster sugar
  • 2 2 eggs

Directions for the biscuit base

Melt the butter.

Using a blender or a rolling pin, crush the speculoos or sesame biscuits into tiny crumbs without grinding them into a powder.

Put the biscuit crumbs in a bowl, add the melted butter and mix until reaching a crumbly mix.

Pour into a pan with a removable bottom and spread out evenly.

Directions for the cream

Mix the ricotta, double cream, hojicha powder, lightly beaten eggs and sugar together. Pour the batter on the biscuit base.

Bake the cheesecake in an oven preheated to 170°C for 40 to 45 minutes.

Chill in the refrigerator overnight and serve with a cup of hojicha.

Alternative : Make this cheesecake with 20g of superior Matcha

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