Thai Tea Basque Cheesecake
The viral Thai-Basque fusion — the San Sebastián burnt Basque cheesecake infused with the bold, sweet, orange-hued Thai tea (cha yen). The cream cheese filling is steeped with Thai tea and sweetened condensed milk to create that signature orange colour and the distinctive vanilla-spice Thai tea flavour in a creamy, wobbly burnt cheesecake.
- Total
- 50 min
- Serves
- 10
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Steep Thai tea leaves in 100ml hot cream for 10 minutes; strain and cool. Preheat oven to 230°C/445°F. Line a 20cm springform tin with parchment (overhang).
About 5 min
Beat cream cheese, condensed milk and sugar until smooth.
About 14 min
Add eggs one at a time; beat until incorporated. Pour in Thai tea cream and remaining 200ml cream. Mix in flour, vanilla and salt.
About 14 min
Pour into tin. Bake 40–50 minutes until the top is deeply dark and there's a significant wobble in the centre.
About 14 min
Cool in tin at room temperature 2 hours. Refrigerate minimum 2 hours. The Thai tea gives it an orange hue and a fragrant spiced tea flavour.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 9 g
- Carbs
- 28 g
- Fat
- 36 g
- Fibre
- 0 g
- Sugar
- 26 g
- Sodium
- 360 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.