Thai Tea Cheesecake 🧡
Silky baked cheesecake infused with strong Thai tea — warm amber, creamy and fragrant ✨
Ingredients
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, room temp
- 150g sugar
- 3 eggs
- 200ml sour cream
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 3 tbsp Thai tea leaves
- 150ml hot milk
- 150ml heavy cream, whipped (for dollops)
- Thai tea powder, for dusting
How to make it
- Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
- Steep the Thai tea leaves in the hot milk for 10 minutes, strain and cool slightly.
- Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the Thai tea milk until smooth.
- Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
- Pipe whipped cream dollops around the edge, dust with Thai tea powder, slice and serve.