OMG Asian Desserts: Thai Milk Tea Cheesecake
- Difficulty: Easy
- Preparation: 10 min
- Cook: 50 min
- Clean up: min
- Steps: 3 steps
- 10 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 10 Ingredients
- Preparation: 10 min
- Cook: 50 min
- Clean up: min
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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.
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.
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.
Plate and Serve!
Chill in refrigerator for 30 min. Serve cold.
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