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

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

Difficulty: Easy

Preparation: 10 min
Cook: 50 min
Clean up: 15 min

Steps: 3 steps
10 Ingredients

Difficulty: Easy
Steps: 3 steps
10 Ingredients

Preparation: 10 min
Cook: 50 min
Clean up: 15 min

Instructions

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.

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.

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.

Plate and Serve!

Chill in refrigerator for 30 min. Serve cold.

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Name: OMG Asian Desserts: Thai Milk Tea Cheesecake
Prep time: P0Y0M0D0H10M0S
Cook time: P0Y0M0D0H50M0S
Total time: P0Y0M0D1H0M0S
Yield: 8 pieces
Cuisine: Asian
Ingredients: 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