THAI TEA CHEESECAKE

Ingredients

• 6.5 ounces or 180 grams Graham crackers
• 3.53 ounces or 100 grams unsalted butter
• 2 x 8 ounces or 2 x 227 grams cream cheese softened
• ½ cup granulated sugar
• 1 tablespoon concentrated Thai tea powder
• 2 eggs

Instructions

1. Preheat the oven to 170 degrees celsius.
2. Melt the butter in a microwave.
3. Grind the crackers in a food processor or crush them in a Ziploc bag with a rolling pin.
4. Mix the cracker crumbs with melted butter with a rubber spatula. Use the leftover melted butter from the bowl you melted the butter in to grease a 9″ heart-shaped springform pan.
5. Press the crumb mixture onto the bottom of the pan tightly with the bottom of a glass.
6. In a bowl, beat the cream cheese with the sugar until well combined.
7. Add eggs, one at a time, and beat until incorporated.
8. Add Thai tea powder and beat until smooth.
9. Pour the batter into the springform pan and use a spatula to smooth the surface.
10. Bake in the oven for 35 minutes. After 20 minutes in, cover the pan with foil to prevent the top from burning.
11. Remove the cake from the oven and let it cool for an hour at room temperature before transferring it to the refrigerator.
12. Refrigerate for at least four hours or overnight before slicing. Make sure to cover the top of the cake while refrigerated.