The Only Thai Tea Cheesecake Recipe You’ll Ever Need

[Recipe · For 20×8×5cm Pan] Cream Cheese ··· 220g Granulated Sugar ··· 88g Whipping Cream ··· 100g Milk ··· 100g Thai Tea Leaves ··· 18g Milk Chocolate ··· 50g Yogurt ··· 180g Eggs ··· 2 Lemon Juice ··· 5g Corn Starch ··· 20g [Baking Time · Water Bath] 180°C (356°F) / 25 minutes 160°C (320°F) / 20 minutes [Instructions] ① Mix the cream cheese and granulated sugar until smooth. ② Pour the milk, whipping cream, and Thai tea leaves into a pot. Bring to a boil, then turn off the heat. Add the milk chocolate and stir until combined. Pour the prepared Thai milk tea into the cream cheese mixture and stir until well combined. ③ Stir the lemon juice into the yogurt, then pour it into the cream cheese mixture. Add the eggs and corn starch and mix until well combined. ④ Strain the batter and pour it into the pan. Bake using a water bath. After baking, let it cool completely and refrigerate overnight before serving.