Hojicha Cheesecake with Sesame Brittle

Roasted tea, clear caramel flavor

Hojicha is roasted green tea; in powder form, it gives the cheesecake a warm, nutty flavor without the sharp grassiness that some green teas can have. Its intensity varies by brand, so start with carefully measured powder and, if you like, taste a little of the uncooked filling before adding the eggs. The powder can clump: sift it and first stir it smooth with some of the sour cream. You can find hojicha at specialty shops and online stores that sell Japanese ingredients; choose powder intended for cooking or baking.

Cream cheese and sour cream together make a rich but well-balanced filling. The slight acidity of the sour cream keeps the flavor in balance, while the biscuit base provides a firm, buttery foundation. Plain wheat biscuits are practical; digestive biscuits give the base a slightly maltier flavor. Grind them finely and press the mixture down evenly, especially around the edge. That way, the base will slice neatly later and won't crumble apart. A 20-centimeter cake tin makes a relatively tall cheesecake; in a larger tin, it will be lower and may need less baking time.

A low oven temperature helps the eggs set gently. The edge should be firm, but the center should still wobble slightly when you turn off the oven; it will continue to cook as it cools. Baking it for too long is more likely to dry out the filling and increases the chance of cracks. So let the cake cool gradually, then chill it in the refrigerator for at least six hours. A water bath isn't necessary, but cooling it carefully and avoiding whipping air into the filling help give it an even texture.

Make the sesame brittle separately from the cake. Melt the sugar until it becomes a clear, golden caramel, quickly stir in the sesame seeds, then spread the mixture in a thin layer on baking parchment. Caramel is extremely hot: don't touch it, and let it cool completely before breaking it up. Store the pieces separately and place them on the cheesecake just before serving; moisture will soften the brittle in the refrigerator. Black sesame gives it a bolder look and a pronounced roasted flavor, while white sesame is milder.

Serve the cake in thin slices so the creamy filling and brittle stay in proportion. A cup of hojicha or unsweetened green tea goes well with it; fresh fruit isn't necessary, but a few mandarin segments can add a fresh, juicy contrast. Store leftover cheesecake covered in the refrigerator and eat it within three days. Keep the sesame brittle dry and in an airtight container at room temperature.