A fragrant, hojicha infused cheesecake with an extra cheesy boost! Besides the hojicha cream cheese layer, this cheesecake uses mascarpone cheese in its recipe for an added layer of flavour. There is also the classic sponge cake as the bottom layer.
Mascarpone, Whipping Cream, Cream Cheese, Egg, Sugar, Fresh Cream, Wheat Flour, Milk, Houjicha Powder, Gelatine (Fish)
Wheat, Milk, Egg, Fish
Size: 6 inch
Height: 6.5cm Weight: 700g