Preheat oven to 220°C/200°C fan-forced. Press 2 large sheets (about 40cm) of baking paper in a cross-like formation into a high-sided 20cm round cake pan (preferably with a removable base). There will be a generous overhang – this is as it should be.

Place the hojicha powder in a medium bowl. Add the vanilla, then slowly whisk in the cream by hand until it is smooth and combined. Be careful not to whisk too vigorously; you want the mixture to be lump-free but not to thicken too much. Set it aside for now.

In a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar and ¼ tsp fine salt on medium-low speed for about 2 minutes, until smooth and creamy. Sift the flour and cocoa into the bowl and mix on low speed just to combine. Add the lightly beaten eggs, about one-quarter at a time, and beat on medium speed, scraping down the base and sides of the bowl regularly until the eggs are fully incorporated. Finally, add the hojicha cream mixture and beat on low until combined.

Pour the batter through a fine-mesh sieve into the prepared pan. Gently tap the pan a few times on the countertop to remove any air bubbles, then bake on the middle rack of the oven for 45 minutes, or until slightly puffed up and golden brown, but still a little wobbly in the centre. Remove the cake from the oven and cool in the pan on a wire rack for 2-3 hours, until it is at room temperature.

The cheesecake can be eaten at room temperature or cold (see recipe notes). Either way, cut it with a hot knife (dipped in hot water, then wiped dry with a tea towel) for lovely clean slices.