Ingredients

  • Serves 4 people
  • 350 g cream cheese

  • 1 egg

  • 150 g digestive biscuits

  • 4 tbsp thai tea leaves

  • 80 g butter

  • 70 g flour

  • 1 tsp cocoa powder

  • 1 tsp milk powder

  • 2 pandan leaves

  • 100 ml sweetened condensed milk

  • ½ tsp salt

  • 60 g sugar

  • 250 ml hot water

Thai Tea Cake
Recipe Courtesy of
Asian Food Network

Thai Tea Cake

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A drink growing in popularity, here’s a thai milk tea-inspired cheesecake with a crumbly biscuit base!
  • Medium
  • 10 min
  • 50 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 10 min
  • 50 min
  • 15 min

Instructions

  1. Make biscuit base

    • In a pot on medium heat, melt butter. Set aside to cool.
    • In a food processor, add biscuits, ½ tsp salt, 1 tsp cocoa powder, 1 tsp milk powder and blend until 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 minutes.


  2. Boil thai milk tea concentrate

    • In a pot on medium heat, add 250 ml water, pandan leaves and thai tea leaves. Bring to a boil, then immediately remove from heat and set aside for 15 minutes for tea to steep.

    | For a stronger flavor, use more tea leaves, but do not steep them for too long -this causes the tea to become more bitter.

    • Strain out 100 ml tea and add 100 ml sweetened condensed milk. Stir and set aside.


  3. Make cheesecake mixture and bake cheesecake

    • In a mixing bowl, add cream cheese and whisk until smooth. Whisk in 1 egg, 60 g sugar and 70 g flour.
    • When combined, stir in Thai milk tea concentrate and mix well.
    • Pour into ring mold with biscuit base.
    • Bake at 150°C for 45 minutes, then chill in refrigerator for 30 minutes.

    | Goes great with vanilla ice cream!

    Make cheesecake mixture and bake cheesecake


Plate and Serve!

Serve cold.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • 350 g cream cheese

    • 1 egg

    • 150 g digestive biscuits

    • 4 tbsp thai tea leaves

    • 80 g butter

    • 70 g flour

    • 1 tsp cocoa powder

    • 1 tsp milk powder

    • 2 pandan leaves

    • 100 ml sweetened condensed milk

    • ½ tsp salt

    • 60 g sugar

    • 250 ml hot water

    Nutrition
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