Ingredients

  • 8 pieces
  • 700 g cream cheese

  • 2 eggs

  • 150 g digestive biscuits

  • 8 tbsp Thai tea leaves

  • 80 g unsalted butter (melted)

  • 120 g flour

  • 1 tsp cocoa powder

  • 1 tsp milk powder

  • 4 pandan leaves

  • 200 ml sweetened condensed milk

  • pinch of salt

  • 120 g sugar

  • 500 ml hot water

OMG Asian Desserts: Thai Milk Tea Cheesecake
Recipe Courtesy of Asian Food Network

OMG Asian Desserts: Thai Milk Tea Cheesecake

The Thai Tea is a relatively new but growing worldwide phenomenon, and no wonder! It is silky and refreshing, thanks to the lovely marriage between strong bitter black tea and sweetened condensed milk. Now imagine it combined with the good old cheese cake with a lovely crunchy biscuit base. What a threesome! For extra indulgence, throw in some vanilla ice cream
Halal
Halal
No Pork
No Pork
Healthy
Healthy
No Alcohol
No Alcohol
Halal
Halal
No Pork
No Pork
Healthy
Healthy
No Alcohol
No Alcohol
  • Easy
  • 10 min
  • 50 min
  • 15 min
  • 3 steps
  • 10 Ingredients
  • Easy
  • 3 steps
  • 10 Ingredients
  • 10 min
  • 50 min
  • 15 min

Instructions

  1. Make biscuit base

    • In a food processor, add biscuits, pinch of salt, 1 tsp cocoa powder, 1 tsp milk powder and blenduntil fine.
    • Add melted butter and process into a crumble.
    • In a 5-inch ring mold, add crumble, and compress into a flat disc. Chill in refrigerator for 15 min.
    Make biscuit base


  2. Boil Thai milk tea concentrate

    • In a pot on medium heat, add 500ml water, pandan leaves and Thai tea leaves.
    • Bring to boil then immediately remove from heat and set aside for 15 min for tea to steep.
    • Strain out 200ml tea and add 200ml sweetened condensed milk.  Stir and set aside.
    Boil Thai milk tea concentrate


  3. Make cheesecake mixture and bake cheesecake

    • In a mixing bowl, add cream cheese and whisk until smooth.  Whisk in 2 eggs, 120g sugar and 140g flour.
    • When combined, stir in Thai milk tea concentrate and mix well.
    • Pour into ring mold with biscuit base.
    • Bake at 150⁰C for 1 hour.
    Make cheesecake mixture and bake cheesecake


Plate and Serve!

Chill in refrigerator for 30 min.  Serve cold.

Plate and Serve!

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