Tofu Boba Milk Tea Basque Cheesecake with Brown Sugar Mochi Crust

Ingredients

• 113 g Mochiko (Sweet rice flour)
• 100 g Dark brown sugar
• 0.5 tsp Salt
• 1 tsp Baking powder
• 150 g Milk (For the mochi crust)
• 0.25 tsp Vanilla extract (Optional; for the mochi crust)
• 28 g Unsalted butter (Melted)
• 18 g Black tea
• 567 g Block cream cheese (At room temperature)
• 454 g Silken tofu
• 200 g Turbinado sugar (For the cheesecake filling)
• 3 Large eggs (At room temperature)
• 30 g All-purpose flour
• 1 tsp Vanilla bean paste or vanilla extract (For the cheesecake filling)
• 1 tsp Soy sauce (Optional)
• 175 g Cooked boba pearls (Use 150–200 g; cook according to package directions)
• 50 g Turbinado sugar (For seasoning the cooked boba pearls)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line an 8-inch cake pan or springform pan with parchment paper, allowing the paper to extend above the rim so the tall cheesecake can be lifted out easily.

2. 2

   In a mixing bowl, whisk together the mochiko, dark brown sugar, salt, and baking powder until evenly combined.

3. 3

   Add the milk, optional vanilla extract, and melted butter to the dry ingredients. Stir until the batter is smooth and no dry pockets remain.

4. 4

   Pour the mochi batter into the prepared pan. Bake for 20 minutes, until the surface is set but still pale. Remove the pan and let the crust cool slightly while preparing the filling.

5. 5

   For the milk tea, heat the milk in a small saucepan until steaming but not boiling.

6. 6

   Add the black tea to the hot milk, then cover the saucepan with its lid or plastic wrap to retain the heat.

7. 7

   Steep the tea in the milk for 10 minutes. Strain out the tea and let the infused milk cool completely before adding it to the cheesecake batter.

8. 8

   Place the room-temperature cream cheese and silken tofu in a food processor. Blend until completely smooth, scraping down the sides as needed so the mixture blends evenly.

9. 9

   Add the filling’s turbinado sugar and pulse just until combined.

10. 10

    Add the cooled milk tea, vanilla bean paste or vanilla extract, and optional soy sauce. Blend briefly until incorporated.

11. 11

    Add the eggs one at a time, pulsing briefly after each addition. Avoid prolonged processing, which can incorporate excess air.

12. 12

    Add the all-purpose flour and pulse just until incorporated. Do not overmix at this stage.

13. 13

    Pour the cheesecake batter over the slightly cooled, par-baked mochi crust.

14. 14

    Tap the pan against the counter 8–10 times to release air bubbles from the surface of the batter.

15. 15

    Bake at 425°F (220°C) for about 40 minutes, until the top is deeply browned and the center remains visibly wobbly. The cheesecake may look overcooked at this point; the center will firm as it cools and chills.

16. 16

    Cool the cheesecake to room temperature. Refrigerate for at least 6 hours, preferably overnight, before slicing.

17. 17

    Cook the boba pearls according to the package directions. Let them cool, then mix them with the 50 g turbinado sugar until the sugar dissolves and the pearls are seasoned.

18. 18

    Slice the chilled cheesecake with a clean, sharp knife. Garnish each serving with the sweetened boba pearls and serve.

Notes

The cheesecake needs at least 6 hours of refrigeration, preferably overnight, before slicing. The center should remain wobbly when it comes out of the oven; it will set as it cools and chills. Cook the boba according to its package directions. The soy sauce and crust vanilla are optional.

Nutrition per serving

• dessert
• cheesecake
• Basque cheesecake
• Asian fusion
• baked
• vegetarian
• make-ahead
• boba