Thai Tea Cheese Cake
The extension menu from all time favourite Thai tea ingredient.
Ingredients
Ingredients for Cracker Crust
-
Fine Ground Cracker 300 g
-
Egg (egg white only) 1 egg
-
Condensed Milk 40 g
Ingredients for Thai Tea Cheesecake Filling
-
Fresh Milk 450 g
-
Thai Tea Powder 30 g
-
Sugar 120 g
-
Corn Flour 35 g
-
Eggs 2.5 egg
-
Whipping Cream 150 g
-
Room Temperature Cream Cheese 500 g
-
Egg Yolk, for brushing cheese cake
-
Fresh Strawberry and Mint, for garnishing
Preparation
-
Ingredients for Cracker Crust
- In a small bowl, mix ground cracker, Best Foods Butter Flavoured Margarine, egg white and condensed milk together.
- Press the cracker mixture into a 2lb-mold tray, refrigerate and set aside.
-
Ingredients for Thai Tea Cheesecake Filling
- Warm milk until boiling, add Thai tea powder and stir well. Turn off the heat, close the lid and leave for 10 minutes. Strain the mixture and set aside.
- Mix sugar, corn flour, egg yolk and whip cream with the mixture prepared in step 1. Whisk the ingredients by hand until just combined.
- Heat the filling on boiling water until thickened.
- Add cream cheese and Best Foods Butter Flavoured Margarine to the mixture. Continue beating the mixture until incorporated. Set aside.
- Pour the cream cheese filling over the graham cracker bottom layer, chill in the refrigerator for 30 minutes.
- Brush the surface with egg yolk. Bake at 160°C for 30 minutes. Take out from the oven and let cool completely. Unmold the cheesecake. To serve, slice the cheesecake into 8 equal portions and decorate with fresh strawberry and mint.
Ingredients
Preparation
