Did you make any special dessert for Valentine's Day this year? I actually made Thai tea cheesecake for the occasion, and let me tell you, this cheesecake is the perfect expression of love (for Thai tea, that is...ha!). Apologies for not having put the recipe up sooner, but you know what? It's so good that you don't even need to wait until the next Valentine's Day to make it! After all it's Thai tea. You can have it any day or for any occasion. (I think it would also make a great and exciting birthday cake!)
This cheesecake is super dense, scrumptious, and satisfying. I normally use cream 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'm not sure if it'll be as good with all the fat missing. 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 eating a piece of low-fat, low-sugar, and low-every-other-thing cake and ending up still craving the real deal. Am I right?
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 you can get in just about any Asian store. There are a couple of Thai tea powder brands out there, but I think that they're quite similar. So I'm just gonna say go with the one you like or can get. Just make sure you get the pure Thai tea powder, not the three-in-one premixed kind, because we want the scent to come through.
As for the springform pan, here I used a heart-shaped one that's 9 inches long at its widest. 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?!
Once the cake is done, you'll want to let it cool for about an hour at room temperature before transferring it to the fridge. Let the cake set for at least four hours. If you can wait a night, that'll be perfect. You can actually have the cake as soon as it's cooled down, but if you want to be able to cut nice slices, then you really need to let it set. 🙂
So I hope you do try this recipe. I used to be scared of baking cheesecakes but I can assure you that this is a foolproof recipe. You just can't screw up. Please give this to-die-for cheesecake a go and let me know what you think!
Easy Thai Tea Cheesecake Recipe
- 180 grams cream crackers
- 100 grams unsalted butter melted
- 2 x 227 grams cream cheese softened
- 1/2 cup granulated sugar
- 1 tablespoon Thai tea powder
- 2 eggs
- Preheat the oven to 170 degrees celsius.
- Grind the crackers in a food processor or crush them in a zipped top 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 the springform pan.
- Press the crumb mixture into 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.
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