Thai Tea Basque Burnt Cheesecake

Steps

Thai Tea Cream Preparation

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).

   Start 10-minute timer
3. 3

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

Cheesecake Preparation

4. 4

   Preheat your oven to 250°C (475 °F) (480°F (250 °C)).

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 (425–475 °F) for 15-20 minutes, or until the top of the cake is dark brown and 'burnt' in appearance.

    Start 15-minute timer
11. 11

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