Boba Milk Tea Cheesecake
To celebrate the Mid-Autumn Festival, I’m thrilled to share my Boba Milk Tea Cheesecake, made with 100% Canadian milk. This cake is rich and aromatic with a sweet chewy tapioca on top, perfect for sharing with your friends and family.
- Cooking: 88 minutes
- Prep: 20 minutes
Ingredients
- 2 c. (500 ml) Chocolate wafer crumbs
- 5 tbsp (75 ml) Canadian unsalted butter, melted
- 450g (2 blocks of 8oz) Canadian cream cheese
- 1 1/2 c. (375 ml) Canadian whipping cream
- 10 bags Earl Grey or Assam tea
- 1 c. (250 ml) icing sugar
- 1 tsp (5 ml) vanilla extract
- 1 c. (250 ml) tapioca pearls
- 6 c. (1.5 L) water
- 2 tbsp (30 ml) brown sugar
Make it with Canadian Dairy
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Preparation
Preheat the oven to 180°C.
In a bowl, mix cookie crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform cake pan. Bake for 10 minutes, then set aside to cool.
In a pot over medium heat, combine cream and Assam tea. Let it steep for 8 minutes, then strain the mixture into a container and refrigerate until completely cool.
In a large bowl, cream the cream cheese using a hand mixer. Add the infused cream and vanilla extract until medium peaks. Add sugar and continue beating until stiff peaks. Pour the mixture into the cake pan, cover with plastic wrap, and let it set in the fridge overnight.
In another pot over medium-high heat, bring water to a simmer. Add the tapioca and stir constantly until they float. Boil the tapioca for 35 minutes, stirring occasionally.
Cover the pot with a lid, turn off the heat, and let the tapioca steep for another 35 minutes. Then strain and rinse the tapioca under cold water before mixing in brown sugar.
Remove the cheesecake from the pan and pour the tapioca pearls on top.
Tips
Recipe suggested by @see_jay91
