Milk Tea Cheescake Recipe by cookpad.japan
Cooking Instructions 1 Bring the cream cheese and egg to room temperature. Chop the tea leaves into small pieces (not the tea bag). 2 Microwave the butter for 30-40 seconds (500-600W) to melt. Preheat the oven to 180°C. 3 Make the cake batter. In a bowl, add the cream cheese (150 g) and gently knead it. Add the granulated sugar and blend it in. 4 Add 1 beaten egg at a time, mixing together well with each addition. 5 Add the heavy cream, lemon juice, and melted butter and mix well. Sift in the flour, and then add in the black tea leaves and blend together with a spatula. 6 Lay out a baking sheet in the cake mold and pour in the batter. Bake for 40 minutes in a 180°C oven. 7 Make the cream. Heat the milk until just before boiling, turn off the heat and add the black tea leaves (or tea bag). Let it sit for 3 minutes and then strain (take it out). 8 Knead the cream cheese (50 g) until soft. Add the granulated sugar and the mixture from Step 7. Mix together well. 9 After the baked cake has cooled slightly, remove from the mold, take off the baking sheet, and set it on a cooling rack to cool completely. 10 Spread the mixture from Step 8 onto the cake from Step 9. 11 Slice it up and serve it on a plate. 1 Bring the cream cheese and egg to room temperature. Chop the tea leaves into small pieces (not the tea bag). 1 Bring the cream cheese and egg to room temperature. Chop the tea leaves into small pieces (not the tea bag). 2 Microwave the butter for 30-40 seconds (500-600W) to melt. Preheat the oven to 180°C. 2 Microwave the butter for 30-40 seconds (500-600W) to melt. Preheat the oven to 180°C. 3 Make the cake batter. In a bowl, add the cream cheese (150 g) and gently knead it. Add the granulated sugar and blend it in. 3 Make the cake batter. In a bowl, add the cream cheese (150 g) and gently knead it. Add the granulated sugar and blend it in. 4 Add 1 beaten egg at a time, mixing together well with each addition. 4 Add 1 beaten egg at a time, mixing together well with each addition. 5 Add the heavy cream, lemon juice, and melted butter and mix well. Sift in the flour, and then add in the black tea leaves and blend together with a spatula. 5 Add the heavy cream, lemon juice, and melted butter and mix well. Sift in the flour, and then add in the black tea leaves and blend together with a spatula. 6 Lay out a baking sheet in the cake mold and pour in the batter. Bake for 40 minutes in a 180°C oven. 6 Lay out a baking sheet in the cake mold and pour in the batter. Bake for 40 minutes in a 180°C oven. 7 Make the cream. Heat the milk until just before boiling, turn off the heat and add the black tea leaves (or tea bag). Let it sit for 3 minutes and then strain (take it out). 7 Make the cream. Heat the milk until just before boiling, turn off the heat and add the black tea leaves (or tea bag). Let it sit for 3 minutes and then strain (take it out). 8 Knead the cream cheese (50 g) until soft. Add the granulated sugar and the mixture from Step 7. Mix together well. 8 Knead the cream cheese (50 g) until soft. Add the granulated sugar and the mixture from Step 7. Mix together well. 9 After the baked cake has cooled slightly, remove from the mold, take off the baking sheet, and set it on a cooling rack to cool completely. 9 After the baked cake has cooled slightly, remove from the mold, take off the baking sheet, and set it on a cooling rack to cool completely. 10 Spread the mixture from Step 8 onto the cake from Step 9. 10 Spread the mixture from Step 8 onto the cake from Step 9. 11 Slice it up and serve it on a plate. 11 Slice it up and serve it on a plate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Apple Pie With Crumbled Topping Mike's EZ Prime Rib Pumpkin Pie Kayla's cookies and cream fuge*easy* Mike's Extremely Easy Eggs Benedict Apple Pie With Crumbled Topping Mike's EZ Prime Rib Pumpkin Pie Kayla's cookies and cream fuge*easy* Mike's Extremely Easy Eggs Benedict Strawberry No-bake Cheesecake Pumpkin Cheesecake Traditional Sweet Potato Casserole Cheesecake (For Eating at Home) Egg Nog Custard Pie Ladyfingers cheesy green bean casserole Mike's Extremely Easy Eggs Benedict Cream Cheese asparagus Rolls Tinga Strawberry No-bake Cheesecake Pumpkin Cheesecake Traditional Sweet Potato Casserole Cheesecake (For Eating at Home) Egg Nog Custard Pie Ladyfingers cheesy green bean casserole Mike's Extremely Easy Eggs Benedict Cream Cheese asparagus Rolls Tinga