Thai Tea Basque Cheesecake

Delight in a Thai tea Basque cheesecake, where creamy meets caramelized with a hint of exotic spice!

What is Thai Tea Basque Cheesecake

Thai Tea Basque Cheesecake is a delightful fusion dessert that combines the creamy richness of Basque burnt cheesecake with the aromatic notes of traditional Thai tea. Originating from the streets of Bangkok, this unique flavor profile creates a fluffy cheesecake with a caramelized top, making it a popular treat among dessert enthusiasts. The subtle Thai tea flavor paired with the unique rustic look of the burnt top makes it stand out among other cheesecakes.

How to Make It

Creating this indulgent treat involves infusing the cheesecake batter with Thai tea mix, baking it at a high oven temperature for that signature burnt top, and then allowing it to cool to perfection. Let's dive into the details!

Ingredients

• Heavy Cream: Adds richness and a smooth texture to the cheesecake.
• Thai Tea: Infuses the batter with aromatic notes and a distinct flavor.
• Cream Cheese: Provides the creamy base for the cheesecake.

• Caster Sugar: Sweetens the batter without leaving a grainy texture.
• Large Eggs: Help bind the ingredients and add structure to the cheesecake.
• Cornstarch: Ensures a light and fluffy texture.
• Vanilla Bean Paste: Enhances the flavor with a hint of vanilla.

Tips and Tricks

• Ensure all ingredients are at room temperature for a smooth batter: This prevents lumps and ensures an even mix.
• Use a water bath to prevent cracks in the cheesecake: It provides a humid baking environment, reducing the risk of cracks.
• Let the cheesecake cool gradually to avoid sinking: Slow cooling helps maintain the cheesecake’s structure and texture.

Variations

• Add a chocolate swirl for a richer flavor: Melt some chocolate and swirl it into the batter before baking.
• Make a Matcha version for a unique twist: Substitute Thai tea with matcha powder for an earthy flavor.
• Use coconut milk instead of cream for a dairy-free option: This gives the cheesecake a subtle coconut flavor while keeping it creamy.

Common Mistakes to Avoid

• Overmixing the batter, which can lead to cracks: Mix just until combined to avoid incorporating too much air.
• Baking at too high a temperature, causing the cheesecake to burn: Follow the recommended baking temperature for best results.
• Not allowing enough time for the cheesecake to cool, resulting in a runny texture: Be patient and let it cool completely for the perfect texture.

Frequently Asked Questions

What makes Thai Tea Basque Cheesecake different from regular cheesecake?

The infusion of Thai tea gives it a unique flavor and aromatic notes, setting it apart from traditional cheesecakes.

Where can you buy Thai tea?

1. Asian Grocery Stores: Many Asian grocery stores carry loose leaf Thai tea. Look for brands such as Number One Brand (ChaTraMue) or Pantai.
2. Online Retailers: Websites like Amazon, eBay, and Walmart offer a variety of loose leaf Thai tea options. You can compare brands and read reviews to find a high-quality product.

How should I store leftover cheesecake?

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

What are some variations of this recipe?

You can try a chocolate swirl, matcha version, or use coconut milk for a dairy-free option.

LET'S GET COOKING

This Thai tea Basque cheesecake is an unforgettable flavor journey waiting for you!

If you liked this recipe make sure to leave me a comment and rating down below, I would love to know how you went.

Also, don't forget to tag me on Instagram @catherine.desserts and hashtag #cattycakes so I can see and share your desserts. Follow me on Facebook, Pinterest, Youtube, and TikTok for more of my baking creations and updates! Until next time... happy cooking!

📖 Recipe

Thai Tea Basque Cheesecake

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Delight in a Thai tea Basque cheesecake, where creamy meets caramelized with a hint of exotic spice!

• Author: Catherine Zhang
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 1x 6 inch cake 1x
• Category: Cake
• Method: Easy
• Cuisine: Asian fusion

Ingredients

Units USM Scale 1x2x3x

• 240 ml Heavy Cream (1 cup)
• ¼ cup Thai tea
• 450 g Cream Cheese, room temperature (16 oz )
• 150 g Caster Sugar (¾ cup)
• 3 Large Eggs, room temperature
• 15 g Cornstarch (2 tbsp)
• 1 tsp Vanilla Bean Paste

See Also This Recipe:  Biscoff Cheesecake

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Instructions

1. Preheat the oven to 465° (240°C) and line a 6-inch (15-cm) cake pan with sheets of parchment paper.
2. Warm the cream in the microwave or a small saucepan until just steaming, then add the Thai tea and stir
3. Let the mixture steep for 10 minutes while you prepare the rest of the cheesecake, then strain through a fine-meshed sieve
4. In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed for 3 minutes, or until smooth.
5. Add the eggs one at a time, whisk well in between each addition. Sieve in the cornstarch and add the vanilla bean paste, then beat for 2 minutes, or until smooth. With the stand mixer on low, slowly stream in the Thai tea cream and beat for 1 minute until well combined.
6. Pour the mixture into the prepared pan, make sure you scrape down the sides and bake for 25 minutes, or until the top is dark brown and the center is set, but soft and jiggly.
7. Turn the heat off and wedge a wooden spoon in the oven door. Allow the cake to cool in the oven for 10 minutes, then remove from the oven, cover and chill overnight, or for a minimum of 4 hours before enjoying.