Step 1

Preheat oven to 450F for atleast 30 mins before baking. Line the bottom and sides of 6x3in springform cake pan.

Step 2

Lightly cream the sugar, salt, and cream cheese (room temp) together til smooth.

Step 3

Sift the hojicha into the heavy cream and mix with a matcha whisk in a separate bowl. Sifting will help prevent clumps.

Step 4

Add the cornstarch into the hojicha cream and mix til combined.

Step 5

Crack and mix the 3 eggs into the cream cheese mixture.

Step 6

Afterwards, combine the hojicha cream with the rest of the batter.

Step 7

Strain the whole batter and pour the mix into the cake pan.

Step 8

If you're using an electric oven, bake on the lowest rack for 28-30 minutes til brown on top but jiggly if shaken. Take out from oven and let it cool completely. For a gas oven, bake on the middle racks.

Step 9

Refrigerate for 6 hours or overnight (or else will not be set) and serve!