Thai Tea Cheese Cake
The extension menu from all time favourite Thai tea ingredient.
Ingredients
Ingredients for Cracker Crust
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Fine Ground Cracker 300 g
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Egg (egg white only) 1 egg
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Condensed Milk 40 g
Ingredients for Thai Tea Cheesecake Filling
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Fresh Milk 450 g
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Thai Tea Powder 30 g
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Sugar 120 g
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Corn Flour 35 g
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Eggs 2.5 egg
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Whipping Cream 150 g
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Room Temperature Cream Cheese 500 g
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Egg Yolk, for brushing cheese cake
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Fresh Strawberry and Mint, for garnishing
Preparation
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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.
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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.
