Hojicha Cheesecake Roll Cake
A roll cake made with a hojicha tea flavored filling! The roasted, nutty hojicha flavor is nestled inside a light and fluffy lemon cake.
I love cake, I love cheesecake, and I love hojicha. This Hojicha Cheesecake Roll Cake is all that rolled (yes, I’m aware I’m hilarious) into one. It’s all caps GOOD. And you MUST pair this roll cake with…drum roll please…hojicha tea.
I’m a big fan of matcha but before I was drinking that green tea on a regular basis, I was all about another green tea — hojicha. It’s one of my favorite teas of ALL TIME.
I started with the gateway green tea, genmaicha, then discovered hojicha soon after and it became the only tea I drank for years.
I love roasted tea and that’s exactly what hojicha is. Most Japanese green teas are steamed and have that vibrant green color, but hojicha is roasted which creates that reddish brown hue.
The roasting process means there’s less caffeine and there’s hardly any bitterness. It tastes toasty, nutty, and caramel-y. Hojicha is really versatile since it works well with sweets and savories, and great hot or cold.
Queenie, who created the recipe, brightened and lightened it up by encasing the rich hojicha cheesecake filling with lemon cake. We then gave it a generous sprinkle of powered sugar. Delicious and pretty.
I love everything mini, so Queenie made it smaller than a normal sized roll cake. Each slice is about 2 inches across.
By the way, did you know January is National Hot Tea Month and January 12th is National Hot Tea Day? Well, now you do.
The Tea Council of the USA (Did you know such a council existed? Well, now you do.) is celebrating by giving tea lovers an opportunity to win $500 and a year’s supply of tea (YES) through their #IndividualiTEA Photo Sharing Sweepstakes. (UPDATE: Sweepstakes has ended.)
In collaboration with the Tea Council of the USA. All words, photos, and opinions are mine, as always.