Hojicha Cheesecake Pie

Steps

Crust

1. 1

   Prepare the crust. In the bowl of a food processor, combine the flour, butter, crust sugar, and crust salt. Pulse until the mixture resembles large clumps of wet sand.

2. 2

   Tip the dough mixture into a 9-inch pie plate. A metal pie plate produces a crisper, more golden-brown crust. With your fingertips, press the dough into an even layer, pushing it up the sides and about 1/4 inch onto the rim.

3. 3

   Refrigerate the shaped crust for about 30 minutes, until firm. It may be refrigerated for up to 1 day.

   Start 30-minute timer
4. 4

   When ready to bake, heat the oven to 375°F (190 °C). Place the prepared pie plate on a baking sheet and bake for 22 to 25 minutes, until the crust edges are very lightly golden.

   Start 25-minute timer
5. 5

   Remove the crust from the oven and set it aside to cool.

Filling

6. 6

   Lower the oven temperature to 325°F (160 °C). In a food processor or blender, combine the cream cheese, eggs, filling sugar, heavy cream, and filling salt. Blend until very smooth.

7. 7

   Scoop out about 1/4 cup of the plain cream cheese mixture and set it aside for the marbled topping.

8. 8

   Add the hojicha powder to the remaining cream cheese mixture and mix until combined.

9. 9

   Scrape the hojicha mixture into the cooled pie crust and spread it into an even layer.

10. 10

    Dollop the reserved plain cream cheese mixture in different places over the hojicha layer. Use the tip of a spoon or a butter knife to swirl it through the filling into a marbled pattern.

11. 11

    Bake the pie for 35 to 40 minutes, until the edges are set but the center remains slightly jiggly.

    Start 40-minute timer
12. 12

    Cool the pie to room temperature, then chill it until ready to serve.