ケーキ（ほうじ茶バスクチーズケーキ）｜HidaMari Cookingさんのレシピ書き起こし

Put hojicha and water in a pot, bring to a boil, and simmer over low heat for 2 minutes.
Add fresh cream, mix and let cool.

Put cream cheese in a bowl and mix with a rubber spatula.
Add the cane sugar and mix until the texture of the cane sugar disappears.
Add whole eggs one at a time and mix each time.
Filter 1 and add.

Line the mold with parchment paper.
Pour in 2.
Bake in the oven at 230 degrees for 20-25 minutes.

3の粗熱を取って冷蔵庫で一晩冷やして完成。