Tried and Tested Recipes by Jaja

 

No-Bake Chocolate-Crust Thai Tea Cheesecake

No-Bake Chocolate-Crust Thai Tea Cheesecake

Thai iced tea is getting popular in my place as it is a perfect beverage to drink in hot weather. I decided to buy a pound of Thai tea mix without much thought when I set my eyes on that white and red package at local supermarket. There is only one brand of Thai tea mix available here, which is Number One Brand. Making your own Thai iced tea is surprisingly easy — just brew, strain, add condensed milk and voila… it’s ready to be served over ice.

Can you imagine how much a pound of loose tea leaves are in the package? For a cup of Thai iced tea, you need to add about one tablespoon of Thai tea mix. There was still a lot left over, so I decided to do a little experiment on infusing Thai tea with desserts. The result is a light, subtle flavor that offers an interesting change from your normal recipe. More importantly, there is no baking involved.

 

What is in Thai Tea?

thai tea number one brand

As its name implies, Thai tea originated from Thailand, a country located in Southeast Asia. The tea has orange color and it is usually sweetened with condensed milk and sugar. The drink is the combination of black tea leaves with other ingredients such as orange blossom water, star anise, crushed tamarind seed, and other spices. It also has sweet vanilla aroma to it. The brewed tea color is bright orange as it contains artificial red and yellow food coloring. If it is your first time brewing Thai Tea, please be careful not to spill the tea as the color is so orange and it may stain your clothes and furniture.

 

Thai Tea vs Cream Cheese

No-Bake Chocolate-Crust Thai Tea Cheesecake was created because I had too much cream cheese sitting in my refrigerator and too much Thai tea mix on my pantry. My kitchen, my inspiration is a great saying in this case. At first, Thai tea might not be a usual choice of flavor for cheesecake but it is one that works remarkably well. It is subtly fragrant, mellow and creamy.

I didn’t really find many references of cheesecake recipe with tea flavor. Most tea cheesecakes use matcha or green tea powder as its combination. I think the main reason tea infused cheesecake is not that popular because the tea flavor is usually too mild. In short, most tea flavors can not come through strongly enough to overpower the tangy cream cheese. Previously, I posted my Thai Tea Ice Cream recipe and it surprised me as the infused Thai tea flavor came quite strong compared to another tea flavors. It really inspired me to think that one day Thai tea might shine after the matcha in baking category.

 

How to make No Bake Thai Tea Cheesecake with Chocolate Crust

thai-tea

Make infused Thai tea by mixing 1/2 cup of Thai tea mix in 2 cups of boiling water and let it steep for 10 minutes. Strain the tea through a fine-mesh strainer. Let it cool down. If it is your first time brewing Thai Tea, please be careful not to spill the tea as the color is so orange and it may stain your clothes and furniture.

chocolate-crust-no-bake-makingchocolate-crust

Mix graham cracker crumbs, cocoa powder, castor sugar, and melted butter in large bowl until the crumb mixture holds together. Press the crumb mixture firmly to a 9 inch (20,5 cm) pie pan and make sure the thickness of the crust is even and the crumbs on the sides of the pan are flush with the rim. Place in the freezer while proceeding.

thai-tea-cheesecake

In large bowl, beat cream cheese and castor sugar until fluffy and smooth. Gradually beat in soaked gelatin sheets and whipped cream till combined. Pour the infused Thai tea water and mix until combined. The mixture will seem very runny at first, but it will hold its shape well after refrigeration. Pour the filling into the prepared crust. Cover with plastic wrap and place in refrigerator overnight.

no-bake-thai-tea-cheesecake

After long waiting, finally No-Bake Chocolate-Crust Thai Tea Cheesecake is ready to be served.

 

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No-Bake Chocolate-Crust Thai Tea Cheesecake

At first, Thai tea might not be a usual choice of flavor for cheesecake but it is one that works remarkably well. It is subtly fragrant, mellow and creamy.
Course Dessert
Keyword Cheesecake
Prep Time 40 minutes
Servings 12

Ingredients

Crust

  • 2 1/2 cups crushed graham crackers (210 gr)
  • 1/4 cup unsweetened cocoa powder (25 gr)
  • 1 tbsp castor sugar
  • 1 stick unsalted butter (113 gr) melted

Filling

  • 1/2 cup Thai tea mix
  • 2 cups boiling water (500 ml)
  • 8 ounces cream cheese (250 gr) softened
  • 1/2 cup powdered sugar (60 gr)
  • 1/4 sdt vanilla extract
  • 4 sheets gelatin
  • 1 cup heavy cream (250 ml) whipped

Instructions

Crust

  1. Mix graham cracker crumbs, cocoa powder, castor sugar, and melted butter in large bowl until the crumb mixture holds together.

  2. Press the crumb mixture firmly to a 9 inch (20,5 cm) pie pan and make sure the thickness of the crust is even and the crumbs on the sides of the pan are flush with the rim. Place in the freezer while proceeding.

Filling

  1. Make infused Thai tea by mixing 1/2 cup of Thai tea mix in 2 cups of boiling water and let it steep for 10 minutes. Strain the tea through a fine-mesh strainer. Let it cool down.

  2. In large bowl, beat cream cheese, powdered sugar, and vanilla extract until fluffy and smooth. Gradually beat in soaked gelatin sheets and whipped cream till combined.

  3. Pour the infused Thai tea water and mix until combined. The mixture will seem very runny at first, but it will hold its shape well after refrigeration.

  4. Pour the filling into the prepared crust. Cover with plastic wrap and place in refrigerator overnight.

  5.  Serve the pie cold.

Recipe Notes

  • Use authentic Thai tea mix for best result.
  • You can substitute 4 gelatin sheets with 1 1/2 tbsp powdered gelatin

thai-tea-cheesecake-pintereset

 



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