Thai Tea Cheesecake (Basque-Style)

Table of Contents

Table of Contents

A Creamy, Caramelized Fusion Favorite

Falling for Thai Tea in Bangkok

The first time I tasted Thai tea in Bangkok, I was smitten. That golden amber hue, that silky velvety smoothness, that heady floral scent, it was like magic in a glass. Naturally, I had to translate that memory into a dessert. And there’s nothing about self-indulgence that cheesecake doesn’t say yes to. This Thai Tea Cheesecake, Basque-baked, combines all the things I adore about Southeast Asian flavors and European-style desserts. It’s indulgent. It’s flashy. It’s pure obsession on a plate.

If you love a good flavor fusion, you’ll also swoon over this decadent tiramisu cheesecake recipe an espresso-kissed favorite that balances sweet and bold just like this Thai tea stunner.

A Cheesecake That’s Bold, Simple, and Showstopping

unlike a traditional cheesecake, this avoids the water bath and crust. You’ll bake it hot and high for that perfect burnt top, but underneath is smooth and light. The Thai tea infusion makes it a bright color and earthy, rich sweetness reined in to perfection by cream cheese zip and vanilla smoothness. It’s a dessert you didn’t know you were missing.

What I love most is how simple it is. You’ll only need one bowl, a handful of pantry ingredients, and just under an hour. But the result? A stunning showstopper. Whether you’re baking for a dinner party or cozying up on a rainy weekend, this Thai Tea Cheesecake delivers flavor and flair in every slice.

Looking for cozy comfort in cookie form? These carrot cake cookies make a soft and spiced pairing with a slice of cheesecake and tea.

What You’ll Need for Thai Tea Cheesecake

This recipe’s brilliance lies in its simplicity and bold flavor. The Thai tea infusion is the star, but every ingredient plays its part. Using full-fat dairy and fresh eggs ensures that luscious texture Basque cheesecakes are known for.

• Thai Tea Leaves (¼ cup) – Loose-leaf works best. ChaTraMue is my go-to for strong color and flavor.
• Heavy Cream (1 cup) – Warmed and steeped with tea, it adds richness and helps carry the flavor throughout.
• Cream Cheese (16 oz) – Room temp is key. Full-fat for maximum creaminess.
• Caster Sugar (¾ cup) – Dissolves quickly, lending sweetness without grit.
• Eggs (3 large) – Also room temp. They bind the batter and add fluffiness.
• Cornstarch (2 tbsp) – Helps the cheesecake set without adding weight.
• Vanilla Bean Paste (1 tsp) – Enhances both the Thai tea and the cream cheese.

For substitutions, try coconut cream in place of dairy if you want a tropical twist. Or pair this recipe with moist Biscoff cake for a weekend of decadent baking with rich, caramel notes.

To intensify the Thai tea cheesecake flavor, steep the tea in cream for at least 10 minutes. Don’t skip this! It’s where all that dreamy color and aroma comes from. You’ll know it’s ready when the cream turns a gorgeous orange.

Ingredient Note:
Thai tea is a blend of Ceylon or Assam tea, often flavored with star anise and food-grade dye. The most authentic and widely recommended brand is ChaTraMue, which is used by Thai street vendors and restaurants globally. Serious Eats breaks down the ingredients and why it’s so unique.

How to Make Thai Tea Cheesecake the Easy Way

Start by steeping your tea. Warm the heavy cream in the microwave or on the stovetop until just steaming, not boiling. Add your Thai tea leaves and let it steep for 10 minutes. Then strain through a fine mesh sieve and let it cool.

Preheat your oven to 465°F (240°C). Line a 6-inch round cake pan with two large overlapping sheets of parchment paper, letting the edges hang over.

In a stand mixer or large bowl, beat cream cheese and caster sugar together on medium speed for about 3 minutes, until smooth. Add eggs one at a time, mixing well after each addition. Sift in cornstarch and stir in the vanilla bean paste.

With the mixer on low, slowly pour in the cooled Thai tea-infused cream. Beat for one more minute until fully incorporated. The batter will be silky and slightly tinted orange, gorgeous and fragrant.

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 minutes. The top will turn dark and caramelized—almost burnt, and the center should still jiggle slightly.

Turn off the oven, wedge a wooden spoon in the door, and let the cheesecake cool inside for 10 minutes. Then transfer it to the fridge and chill for at least 4 hours, but overnight is best.

The result is pure magic: a Thai tea cheesecake with a smoky, crackly top and an interior that’s creamy, dreamy, and packed with flavor.

And if you need a quick dessert while this chills, these Rice Krispie treats with marshmallow fluff come together in minutes and hit that nostalgic sweet spot.

Bethany’s Tip: If your cheesecake cracks too much or doesn’t brown enough on top, your oven might be running cool. I always preheat mine for at least 20 minutes and use an oven thermometer (they’re $10 and save SO much frustration). Also, use room temperature ingredients—cold cream cheese will give you lumps, not love.

Serving, Storage & Sweet Variations

Thai tea cheesecake is best served cold, straight from the fridge. Slice with a hot, wet knife for clean edges. You can enjoy it as-is, or dress it up with a drizzle of sweetened condensed milk, a dusting of powdered sugar, or a scoop of coconut ice cream.

To store leftovers (if you have any!), keep them in an airtight container in the refrigerator for up to four days. You can also freeze slices individually just wrap them tightly and thaw overnight in the fridge before serving.

Looking to shake things up? Try these tasty variations:

• Thai Tea Coconut Cheesecake: Use coconut milk instead of heavy cream for a dairy-free, nutty flavor boost.
• Thai Tea Swirl Cheesecake Bars: Bake the batter over a cookie crust and swirl in condensed milk before baking.
• Thai Chai Cheesecake: Use spiced Thai tea or even masala chai for a warming kick.

For those who adore creative desserts, you’ll love pairing this with other global favorites like Vietnamese coffee cookies, Thai tea panna cotta, or Korean bingsu.

Whether you’re new to Thai tea or already obsessed, this cheesecake will sweep you off your feet. It’s bold, rich, and totally unique yet surprisingly simple to make. A perfect blend of East and West.

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FAQ: Thai Tea Cheesecake Questions, Answered

💁‍♀️ About the Author:
I’m Bethany Delish, a seasoned baker and recipe developer living in Santa Rosa. I specialize in Asian fusion desserts and teach home bakers how to elevate simple ingredients with bold flavors. Learn more about my baking journey and credentials on my About Me page.

🧁 This recipe was tested in a home kitchen with real ingredients from local grocery stores. Every step was photographed and re-tested to ensure accuracy for beginner and intermediate bakers.