{"id":7189,"date":"2026-08-19T07:35:42","date_gmt":"2026-08-19T07:35:42","guid":{"rendered":"https:\/\/nextcitydigest.com\/?p=7189"},"modified":"2026-08-19T07:35:42","modified_gmt":"2026-08-19T07:35:42","slug":"cooking-thai-recipe-thai-tea-cheesecake","status":"publish","type":"post","link":"https:\/\/nextcitydigest.com\/?p=7189","title":{"rendered":"‘Cooking Thai’ Recipe: Thai Tea Cheesecake"},"content":{"rendered":"
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Basque cheesecake, meet Thai tea. That\u2019s the premise behind this cheesecake recipe by Chef Pim Techamuanvivit, the head of Michelin-starred San Francisco restaurants Kin Khao and Nari and author of the forthcoming \u201cCooking Thai\u201d cookbook (Ten Speed Press, $40, out Aug. 25).<\/p>\n

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This recipe is rooted in a Basque cheesecake recipe that San Francisco food writer and restaurateur Patty Unterman of Hayes Street Grill first obtained from a chef in Spain. Unterman gifted Techamuanvivit the recipe, and the Thai chef proceeded to tinker with it.<\/p>\n

Two points to note, Techamuanvivit says. First: Use rich Philly cream cheese, which works best. Second: To serve this cheesecake after dinner, bake it in the morning or a day ahead, as it needs time to rest so that the center can slightly set.<\/p>\n

\u201cYou cannot screw this recipe up, though do have the cream cheese and eggs at room temperature to facilitate blending,\u201d she adds.<\/p>\n

Thai Tea Cheesecake<\/h4>\n

Yield:<\/strong> Serves 8<\/p>\n

INGREDIENTS<\/h4>\n

1 1\/4 cups heavy cream, plus more to taste<\/p>\n

1\/4 cup ChaTraMue brand Thai tea mix (from 6 sachets)<\/p>\n

Two 8-ounce packages Philadelphia cream cheese, cubed and at room temperature<\/p>\n

\n<\/div>\n

Scant 1 cup granulated sugar<\/p>\n

3 large eggs, at room temperature<\/p>\n

1 large egg white, at room temperature<\/p>\n

2 tablespoons all-purpose flour (any kind, even a one-to-one gluten-free blend)<\/p>\n

\n<\/div>\n

1\/2 teaspoon fine sea salt<\/p>\n

DIRECTIONS<\/h4>\n

Infuse the cream:<\/strong> In a small saucepan, combine the cream and tea mix. Set over medium heat and warm, stirring continuously to release the tea flavor, color and vanilla-like aroma. When tiny bubbles appear at the pan edge, turn off the heat and let sit, uncovered, until the cream is an intense rusty orange, about 5 minutes. Strain through a fine-mesh strainer set over a measuring cup, firmly pressing against the solids with the back of a spoon to extract as much flavor as possible (a little tea in the cream is forgivable). You need a generous 1 cup total. If you\u2019re short, splash some cream into the strainer, stir, then press through. Let the cream cool, uncovered, until tepid.<\/p>\n

Prep the oven and pan:<\/strong> Meanwhile, position a rack in the middle of the oven and preheat the oven to 450 degrees (no convection, please!). For a handsome cake, use a high-sided 8-inch round pan with a removable bottom. (My pan is 3 inches tall.) Line it with two 12-by-16-inch pieces of parchment paper, firmly onto the bottom and up the sides to set the edges and minimize the space between the parchment pieces. When done, the parchment should extend about 2 inches above the rim.<\/p>\n

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RELATED: Chef Pim Techamuanvivit shares the secrets for making authentic Thai food <\/strong><\/p>\n

Make the batter:<\/strong> In a blender or food processor, combine the tepid cream, cream cheese, sugar, whole eggs, egg white, flour and salt, and process until smooth. Pour the batter into the prepared pan. It should fill a good 1 1\/2 inches below the rim to allow space for the cheesecake to rise. Tap the pan on your counter to remove any air bubbles, then place it on a sheet pan.<\/p>\n

Bake, chill and serve:<\/strong> Slide the sheet pan into the oven and bake the cake until dark brown, cracked at the perimeter and wobbly in the center but dry to the touch on top, 35 to 45 minutes. Transfer the round pan to a wire cooling rack and let cool for about 1 hour, then unmold and leave to cool completely before serving. If not serving the cake the same day, cover and refrigerate, then return to room temperature to serve.<\/p>\n

Reprinted with permission from \u201cCooking Thai\u201d by Pim Techamuanvivit with Andrea Nguyen, copyright \u00a9 2026. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright \u00a9 2026 by Ed Anderson.<\/em><\/p>\n

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More recipes from \u2018Cooking Thai\u2019<\/h4>\n
    \n
  • \n
      \n
    • Savory Citrus-Herb Salad<\/li>\n
    • Life-Changing Chicken Curry<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

      “You cannot screw this recipe up,” says San Francisco Chef Pim Techamuanvivit in her forthcoming cookbook, “Cooking Thai.” <\/p>\n","protected":false},"author":1,"featured_media":7188,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-7189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-things-to-do"],"yoast_head":"\n‘Cooking Thai’ Recipe: Thai Tea Cheesecake - Next City Digest<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nextcitydigest.com\/?p=7189\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"‘Cooking Thai’ Recipe: Thai Tea Cheesecake - Next City Digest\" \/>\n<meta property=\"og:description\" content=\""You cannot screw this recipe up," says San Francisco Chef Pim Techamuanvivit in her forthcoming cookbook, "Cooking Thai."\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nextcitydigest.com\/?p=7189\" \/>\n<meta property=\"og:site_name\" content=\"Next City Digest\" \/>\n<meta property=\"article:published_time\" content=\"2026-08-19T07:35:42+00:00\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=7189#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=7189\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/#\\\/schema\\\/person\\\/13065d40d633843429ac57d4e5c06f9b\"},\"headline\":\"‘Cooking Thai’ Recipe: Thai Tea Cheesecake\",\"datePublished\":\"2026-08-19T07:35:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=7189\"},\"wordCount\":653,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=7189#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/nextcitydigest.com\\\/wp-content\\\/uploads\\\/2026\\\/08\\\/3ee199e32446c05e3c15a867bc69dbd3.webp\",\"articleSection\":[\"Things To Do\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/nextcitydigest.com\\\/?p=7189#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=7189\",\"url\":\"https:\\\/\\\/nextcitydigest.com\\\/?p=7189\",\"name\":\"‘Cooking Thai’ Recipe: Thai Tea Cheesecake - 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