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Thai Tea Cheesecake

Silky baked cheesecake infused with strong Thai tea — warm amber, creamy and fragrant ✨

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 150g sugar
  • 3 eggs
  • 200ml sour cream
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 3 tbsp Thai tea leaves
  • 150ml hot milk
  • 150ml heavy cream, whipped (for dollops)
  • Thai tea powder, for dusting

How to make it

  1. Mix crushed biscuits with melted butter, press into a 20cm springform pan and bake 10 min at 180°C.
  2. Steep the Thai tea leaves in the hot milk for 10 minutes, strain and cool slightly.
  3. Beat cream cheese, sugar, eggs, sour cream, vanilla, cornstarch and the Thai tea milk until smooth.
  4. Pour over the crust and bake 50 min at 160°C until just set. Cool, then chill 4 hours.
  5. Pipe whipped cream dollops around the edge, dust with Thai tea powder, slice and serve.
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