Thai Tea Basque Burnt Cheesecake

Ingredients

• 220 g Whipping cream or milk (Use whipping cream for a rich texture or milk for a lighter texture)
• 40 g Thai tea leaves
• 400 g Cream cheese
• 170 g Granulated sugar
• 4 Eggs
• 8 g Cornstarch
• 120 g Prepared Thai tea cream (Extracted from the first step)
• 100 g Whipping cream (For the cheesecake batter)

Steps

1. 1

   Heat 220g of whipping cream (or milk) until it reaches a boil.

2. 2

   Pour the hot cream over 40g of Thai tea leaves in a bowl. Let it steep for about 10 minutes to extract the flavor without excessive bitterness. (Note: If you prefer a more bitter tea flavor, you can boil the tea leaves directly with the cream).

3. 3

   Strain the mixture through a fine-mesh sieve to remove the tea leaves, then set the liquid aside to cool completely.

4. 4

   Preheat your oven to 250°C (480°F).

5. 5

   In a large mixing bowl, beat 400g of cream cheese and 170g of granulated sugar together until the mixture is smooth and soft.

6. 6

   Add 4 eggs one at a time, beating well after each addition until fully incorporated.

7. 7

   Add 8g of cornstarch to the batter and mix until well combined and no lumps remain.

8. 8

   In a separate small bowl, mix 100g of whipping cream with 120g of the prepared (and cooled) Thai tea cream.

9. 9

   Pour the tea and cream mixture into the main cheesecake batter and stir until uniform.

10. 10

    Pour the batter into a lined 1-pound cake tin. Bake at 220-250°C for 15-20 minutes, or until the top of the cake is dark brown and 'burnt' in appearance.

11. 11

    Remove from the oven and allow the cheesecake to cool completely at room temperature. Once cool, refrigerate overnight before slicing.

Notes

The recipe specifies a 1-pound mold. For the best texture, ensure the cake is chilled overnight to allow the center to set while remaining creamy.

Nutrition per serving

• dessert
• cheesecake
• Thai tea
• baked
• Basque burnt cheesecake
• sweet