Thai Tea Cheesecake
A show-stopping Asian fusion dessert featuring the comforting, spiced vanilla aroma of traditional Thai iced tea infused into a rich, silky cream cheese custard over a golden graham cracker crust. Simple, crack-free, and baked without a water bath!
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 6 hours 5 minutes (1 hr cool + 4 hrs chill)
- Yield: 8–10 slices 1x
- Category: Dessert
- Cuisine: Asian Fusion / American
Ingredients
Scale
Crust Base:
- 6.5 oz (180g) Graham crackers, finely crushed
- 3.53 oz (100g) Unsalted butter, melted
Cheesecake Filling:
- 16 oz (2 x 227g / 454g) Brick cream cheese, softened to room temperature
- ½ cup (100g) Granulated white sugar
- 2 Large eggs, room temperature
- 1 tbsp Concentrated Thai tea powder
Instructions
- Preheat & Grease: Heat oven to 170°C (338°F). Grease a 9-inch springform pan using residual melted butter from your bowl.
- Form Crust: Pulse graham crackers into fine crumbs, stir thoroughly with melted butter, and press firmly into the bottom of the pan using a flat-bottomed cup.
- Cream Cheese & Sugar: Beat room-temperature cream cheese and sugar on medium-low speed until silky and free of lumps (approx. 2 minutes).
- Incorporate Eggs: Add eggs one at a time, mixing on low speed after each addition until just blended.
- Flavor & Tint: Beat in the concentrated Thai tea powder on low speed until the batter turns uniformly bright orange and smooth.
- Fill Pan: Pour the mixture over the crust and level the top with a spatula.
- Bake & Shield: Bake at 170°C for 35 minutes. At the 20-minute mark, loosely tent the top with aluminum foil to prevent browning.
- Cool & Chill: Rest on a wire rack at room temperature for 1 hour, then cover and chill in the refrigerator for at least 4 hours (or overnight) before unmolding and slicing.
Notes
- Lump Prevention: Ensure cream cheese and eggs are truly room temperature before blending to guarantee a flawless, smooth batter.
- No Water Bath Secret: Tent with foil at minute 20 to protect the sunset-orange color while the center finishes setting gently.
- Clean Slicing: Wipe your knife clean and warm the blade under hot water between cuts.
- Storage: Keep refrigerated in an airtight container for up to 5 days, or freeze wrapped in foil for up to 2 months.
Find it online: https://cakeshungry.com/thai-tea-cheesecake/