This Thai tea cheesecake is dense, scrumptious, satisfying, and yet very easy to make. It requires mostly basic ingredients and is perfect for any special day or occasion. Definitely a must-try for Thai tea lovers!
Best Thai Tea Cheesecake Recipe
Looking for an easy dessert recipe to make for Valentine’s Day or that special someone’s birthday? I’ve got you covered, my dear friend. This delicious Thai tea cheesecake is perfect for those occasions. It’s the perfect expression of love (for Thai tea, that is…ha!). Joke aside, this cake is actually perfect for any occasion. Whether it’s a family dinner on a weekend, a house party or just a relaxing afternoon, this recipe never disappoints.
The cheesecake is super dense, scrumptious, and satisfying. I normally use Graham crackers for the crust and full-fat cream cheese for the batter. If you like a different kind of crust, go for it. Or if you want this Thai tea cheesecake to be healthier, you can choose a healthier crust and use fat-free or low-fat cream cheese. Though I wouldn’t really recommend that.
For goodness’ sake, if you’re going to indulge, indulge! 😛 I suppose you’ll be just fine if you use this exact recipe and share the cake with others. There’s no point to eat a piece of low-fat, low-sugar, and low-every-other-thing cake and ending up still craving the real deal, right?
Baking Without Water Bath
Despite being a baked cheesecake, this recipe is very easy to make. There’s no water bath required and cracks are almost impossible, hurrah! Also, the ingredients are totally basic, except for the Thai tea powder, which I talk more about below.
As for the baking pan, here I used a 9-inch heart-shaped springform pan, which comes in this set. If you’re using a round springform pan, you might want to use a 7-8 inch one.
Oh, and another one thing I like about this recipe is the fact that there’s not a lot of cleaning to be done when you finish. That’s just amazing in itself already, don’t you think?!
Best Kind Of Thai Tea To Use
In this recipe, I use NESTEA concentrated Thai tea powder, as seen in the picture above (sorry, the info on that link is all in Thai, but I wanted to show you their official website). This is a very good quality Thai tea powder. However, it’s very hard to find in person even in Thailand.
I was introduced to this by a family friend who gave me a bag because she knows how obsessed I am with Thai iced tea. Since then, I haven’t seen it in any stores or supermarkets and have had to order it online. The stores I buy it from tend to just ship to Thailand, though. So, if you live in Thailand you can find it on the OfficeMate website here or on www.shopee.co.th.
Can I Use Instant Thai Milk Tea Mix Powder?
Fortunately, YES!!! I’ve had a few readers from different countries asking me where to get the concentrated Thai tea powder but I wasn’t able to find any stores that will ship overseas for them. So, I’ve tried and tested the recipe with the NESTEA instant Thai milk tea mix powder (which you can easily find here) and it worked as well!
Not gonna lie, the flavor is a bit less strong. But still, it makes a good Thai tea cheesecake and is probably the most convenient of all the other alternatives.
Ingredients
- 6.5 ounces or 180 grams of Graham crackers
- 3.53 ounces or 100 grams of unsalted butter
- 2 x 8 ounces or 2 x 227 grams of cream cheese
- ½ cup of granulated sugar
- 1 tablespoon of concentrated Thai tea powder or 1 sachet of instant Thai milk tea mix powder
- 2 eggs
Instructions
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Preheat the oven to 350 degrees Fahrenheit or 170 degrees celsius.
- Melt the butter in a microwave.
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Grind the crackers in a food processor or crush them in a Ziploc bag with a rolling pin.
-
Mix the cracker crumbs with melted butter with a rubber spatula. Use the leftover melted butter from the bowl you melted the butter in to grease a 9″ heart-shaped springform pan.
-
Press the crumb mixture onto the bottom of the pan tightly with the bottom of a glass.
-
In a bowl, beat the cream cheese with the sugar until well combined.
-
Add eggs, one at a time, and beat until incorporated.
-
Add the Thai tea powder and beat until smooth.
-
Pour the batter into the springform pan and use a spatula to smooth the surface.
-
Bake in the oven for 35 minutes. After 20 minutes in, cover the pan with foil to prevent the top from burning.
-
Remove the cake from the oven and let it cool for an hour at room temperature before transferring it to the refrigerator.
-
Refrigerate for at least four hours or overnight before slicing. Make sure to cover the top of the cake while refrigerated.
Other Recipes You Might Enjoy:
- Thai Iced Tea (Cha Yen)
- Mango Sticky Rice
- Red Rubies Dessert (Tub Tim Krob)
- Rainbow Polka Dot Cake
- Thai Sticky Rice Pudding with Corn
Thai Tea Cheesecake Recipe
Equipment
- 9" heart-shaped springform pan
Ingredients
- 6.5 ounces or 180 grams Graham crackers
- 3.53 ounces or 100 grams unsalted butter
- 2 x 8 ounces or 2 x 227 grams cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon concentrated Thai tea powder or 1 sachet of instant Thai milk tea mix powder
- 2 eggs
Instructions
- Preheat the oven to 170 degrees celsius.
- Melt the butter in a microwave.
- Grind the crackers in a food processor or crush them in a Ziploc bag with a rolling pin.
- Mix the cracker crumbs with melted butter with a rubber spatula. Use the leftover melted butter from the bowl you melted the butter in to grease a 9" heart-shaped springform pan.
- Press the crumb mixture onto the bottom of the pan tightly with the bottom of a glass.
- In a bowl, beat the cream cheese with the sugar until well combined.
- Add eggs, one at a time, and beat until incorporated.
- Add Thai tea powder and beat until smooth.
- Pour the batter into the springform pan and use a spatula to smooth the surface.
- Bake in the oven for 35 minutes. After 20 minutes in, cover the pan with foil to prevent the top from burning.
- Remove the cake from the oven and let it cool for an hour at room temperature before transferring it to the refrigerator.
- Refrigerate for at least four hours or overnight before slicing. Make sure to cover the top of the cake while refrigerated.