Milk Tea Cheescake

Name: Milk Tea Cheescake
Yield: 6 servings
Cuisine: American
Ingredients: 150 grams Cream cheese; 60 grams Granulated sugar; 2 Eggs; 80 ml Heavy cream; 20 grams Butter; 2 tsp Lemon juice; 30 grams Cake flour; 2 1/2 grams Black tea leaves; 50 grams Cream cheese; 40 grams Granulated sugar; 40 ml Milk; 2 1/2 grams Black tea leaves

cookpad.japan @cookpad_jp

Since Christmas is approaching, I wanted to make a cheesecake that is different from average to bring out the smiles on my family and friends' faces.

My personal recommendation is to use Earl Grey for the tea.
If using a tea bag, different companies have different amount and weights for each bag, but for the batter and the cream, generally using 1 tea bag should be okay.
The cooking times for ovens and microwaves vary, so please adjust accordingly. For one 18 cm [7.1 in] round cake mold. Recipe by caramel-cookie

Since Christmas is approaching, I wanted to make a cheesecake that is different from average to bring out the smiles on my family and friends' faces.

cookpad.japan @cookpad_jp

Since Christmas is approaching, I wanted to make a cheesecake that is different from average to bring out the smiles on my family and friends' faces.

Saved

Ingredients

6 servings

150 gramsCream cheese
60 gramsGranulated sugar
2Eggs
80 mlHeavy cream
20 gramsButter
2 tspLemon juice
30 gramsCake flour
2 1/2 gramsBlack tea leaves
Milk Tea Cheese Cream Ingredients
50 gramsCream cheese
40 gramsGranulated sugar
40 mlMilk
2 1/2 gramsBlack tea leaves

Saved

Steps

1

Bring the cream cheese and egg to room temperature. Chop the tea leaves into small pieces (not the tea bag).
2

Microwave the butter for 30-40 seconds (500-600W) to melt. Preheat the oven to 180°C.
3

Make the cake batter. In a bowl, add the cream cheese (150 g) and gently knead it. Add the granulated sugar and blend it in.
4

Add 1 beaten egg at a time, mixing together well with each addition.
5

Add the heavy cream, lemon juice, and melted butter and mix well. Sift in the flour, and then add in the black tea leaves and blend together with a spatula.
6

Lay out a baking sheet in the cake mold and pour in the batter. Bake for 40 minutes in a 180°C oven.
7

Make the cream. Heat the milk until just before boiling, turn off the heat and add the black tea leaves (or tea bag). Let it sit for 3 minutes and then strain (take it out).
8

Knead the cream cheese (50 g) until soft. Add the granulated sugar and the mixture from Step 7. Mix together well.
9

After the baked cake has cooled slightly, remove from the mold, take off the baking sheet, and set it on a cooling rack to cool completely.
10

Spread the mixture from Step 8 onto the cake from Step 9.
11

Slice it up and serve it on a plate.