Homeemade Earl Grey Milk Tea Cheese Cake Recipe

Rich Milk Tea flavor intensity CheeseEgg Bread Three layers with different textures, simple yet slightly elegant. When designing in my mind, I wanted to make a cheesecake with thinner cheese layers that could be cut into small pieces paired with Coffee perfectly. This thickness ratio suits those who like Cookies as the base; the taste of the cookie bottom is very important, which naturally required more thought.Pastries and effort. Not using pre-made Cookies crushed but making my own Cookie dough, for a better texture. The taste is also made into milk tea flavor~.

Earl Grey Milk Tea Milk Tea Cheesecake

recipe self-prepared, portion: one 20x20cm mold

Milk Tea Cookie Crisp Base: Base:

Full-fat Milk 27.5G, white sugar 55G, salt 1.3G, unsalted Butter 110G，low-gluten Flour 130G，Almond Powder 35G, Earl Grey tea pieces 1.5G Milk Tea Cheesecake Mixture:

Cream Cheese

　　Cheese280G, white sugar 75G, Egg 1 whole egg, Egg Yolk 2 yolks, full-fat milk 100G, Earl Grey tea pieces 2.5G, Corn Starch Coconut Milk Pudding Layer: 20G

Full-fat milk 125G,

Coconut Powder 3G, gelatin powder 2.5G, white sugar 5G Microwave Oven

To make the cookie base

1. Soften unsalted butter 110G at room temperature and beat it until it turns pale and fluffy.

Milk and salt 27.5G, sugar 55G, and Earl Grey tea pieces 1.5G mixed together in milk.

　　Microwave Microwave for several seconds to heat the milk-sugar-liquid mixture until the sugar is dissolved and the tea aroma is released; let it cool before using.

Add the cooled milk-sugar-liquid mixture to the butter in 3-4 portions, mixing well after each addition.

Add almond powder and sifted low-gluten flour (130G) and mix until there are no dry patches left.

Press this mixture into a 20x20cm mold and chill it before use.

To make the cheesecake batter

6. Generally, cream cheese is used; I couldn't find that so used softcheese from the picture, which feels slightly softer than regular cream cheese.

Different brands have different flavors with a bit of inherent saltiness.

This slight saltiness is fine as it enhances the sweetness in the cake.

Pour the cheese out and add white sugar to make it smooth.

7. After beating, the consistency should be uniform without any lumps.

8. After adding eggs and egg yolks, mix well.

9. Add 2 yolks first. As shown, I added 2 yolks first.

10. After mixing the yolk mixture, add the whole egg either beaten or directly.

11. Mix thoroughly after adding the whole egg.

12. Mix until smooth.

Full-fat milk 100G and Earl Grey tea pieces 2.5G mixed well in a microwave for 1 minute.

Once the warm but not hot milk mixture has cooled, add it to the cheesecake batter and mix thoroughly.

Finally, stir in 20G corn starch until smooth, then pour into the mold with the cookie base already set.

Place this in a preheated oven at 175℃ for 55 minutes, then remove.Bake in an oven at middle rack for 55 minutes, then take out.

[Make Pudding Layer] 125G full-fat milk, coconut powder 3G and gelatin powder 2.5G mixed well in a bowl.

Heat over medium heat while stirring continuously (no need to boil), until the gelatin melts completely.

Add white sugar and stir until fully dissolved before turning off the heat (the amount of coconut powder is mainly for flavor enhancement, not strong coconut aroma).

18. Filter this pudding mixture if necessary.

Pour it onto the baked cheesecake layer in the mold.

Let it cool at room temperature, then chill in the refrigerator overnight; cut into pieces the next day.

Milk Tea Earl Grey Cheesecake Ingredients Pairing Tips

Milk and fructose should not be consumed together: when heated, milk can react with fructose to form toxic amino acids that are harmful to health.

　　Leeks and milk should not be eaten together: leeks are incompatible with milk. Leeks contain a lot of oxalates, which, when mixed with milk, form insoluble calcium oxalate, hindering the body's ability to absorb calcium.