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!
Notes
This is a Thai Tea version, baked Basque-style, creamy inside with a caramelized top.I swapped heavy cream for coconut milk and exchange the sugar to xylit + baked it a little longer — absolutely worth it ✨ if you want to to enjoy a more healthy Basque Cheesecake! :)
Recipe adapted from @frankhubakes — all credits for this amazing base recipe go to him 🧡