A Thai Tea Flavored San Sebastian Cheesecake/ Basque-Cheesecake – I had to try this recipe!
San Sebastian Cheesecake or Basque-Cheesecake seems to be everywhere now. It got everyone’s favorite!
Of course, for me as well! But there is always the hassle of finding a good one – or making one at home!
It’s not easy to hit the right ingredients, the temperature, baking time to get this creamy texture you want for a San Sebastian cheesecake or Basque-Cheesecake!
That’s where I found myself on this Sunday. I was craving for so long for a really good San Sebastian cheesecake and got inspired by @frankhubakes of his Thai-Stlye recipe Basque-Cheesecake! I had to try it! And it turned out with a perfect texture 🤎
I swapped heavy cream for coconut milk and baked it a little longer, also for a healthier approach I changed the cream cheese to a light version and replaced the sugar to xylit — absolutely worth making it!✨
ENJOY! ❤️
Ingredients
Method
- Heat coconut milk and let it simmer (do not boil).
- Add Thai tea leaves, cover, steep 1 hour, then strain
- Measure 180 g of the infused coconut milk (top up with plain coconut milk if needed).
- Preheat oven to 230 °C.
- Prepare your baking form with parchment.
- Mix cream cheese, sugar, and salt until smooth.
- Whisk cornstarch into the 180 g tea coconut milk.
- Add eggs to the cream cheese one by one.
- Mix in the tea coconut milk.
- Use a sieve and strain batter into prepared baking form.
- Bake 35–38 minutes until deeply golden on top and jiggly in the center.
- Cool 30 minutes, then chill at least 6 hours or overnight.
- Enjoy the next day!