Hojicha Cheesecake Pie 

Preparation

1. Step 1

   Prepare the crust: In the bowl of a food processor, combine the flour, butter, sugar and salt. Pulse until the mixture resembles large clumps of wet sand. Tip the dough mixture into a 9-inch pie plate — one made from metal yields a crisper crust — and, with your fingertips, press the dough into an even layer and push the dough up the sides and about ¼ inch on the rim. Refrigerate about 30 minutes, until firm, and up to 1 day.

2. Step 2

   When you are ready to bake, heat the oven to 375 degrees. Place the prepared pie pan on a baking sheet and bake until the edges of the crust are very lightly golden, 22 to 25 minutes. Remove the crust from the oven and set aside to cool.

3. Step 3

   Prepare the filling: Lower the oven temperature to 325 degrees. Combine the cream cheese, eggs, sugar, heavy cream and salt in a food processor or blender, and blend until very smooth. Scoop out about ¼ cup of the cream cheese mixture and set aside.

4. Step 4

   Add the hojicha powder to the remaining cream cheese mixture and mix to combine. Scrape the hojicha mixture into the prepared pie crust and spread into an even layer. Dollop the reserved plain cream cheese mixture onto the top of the hojicha mixture in different places and use the tip of a spoon or butter knife to swirl into a marbled pattern.

5. Step 5

   Bake the pie until the edges are set but the center is slightly jiggly, 35 to 40 minutes. Cool to room temperature, then chill until ready to serve (the pie will keep in the refrigerator for up to 3 days).