This Basque cheesecake steeps 55 g of oolong tea leaves in 240 ml of whipping cream, then folds that infusion through 800 g of cream cheese and 8 eggs. Eight ingredients, eleven steps, and baked hot so the top scorches the way a Basque cheesecake should.
Rich, creamy, and uniquely flavoured, this Oolong Basque Cheesecake is a delightful twist on the classic. Infused with the fragrant depth of oolong tea, it’s the perfect dessert for those who love a sophisticated and indulgent treat with a hint of tea-infused magic.
What ingredients do I need for Oolong Basque Cheesecake?
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240ml Whipping Cream (for tea infusion)
- 55g Sunwide Oolong Tea Leaves
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800g Cream Cheese, softened
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340g Caster Sugar
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8 Eggs (approximately 400g total without shells)
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16g Cornstarch
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240g Oolong Cream (from the infusion above)
- 200ml Whipping Cream (for batter)
How do I make Oolong Basque Cheesecake?
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Heat 240ml whipping cream over medium heat until small bubbles start to form around the edges (do not boil).
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Remove from heat, add 55g Sunwide Oolong Tea Leaves, and steep for 10 minutes.
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After steeping, strain the cream through a fine sieve to remove the tea leaves. Set the infused cream aside to cool completely.
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Preheat the oven to 250°C. Line a round cake pan with baking paper.
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In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
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Add the caster sugar and beat until fully incorporated.
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Add the eggs one at a time, beating well after each addition.
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Add the cornstarch and beat until just combined.
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Gradually stream in the cooled Oolong cream and 200ml whipping cream while stirring until the batter is smooth.
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Pour the batter into the prepared cake pan and smooth the top.
- Bake for 15–20 minutes, or until the top is deeply browned and the center remains slightly jiggly.
Recipe by: @foodydesserts
Video link: Watch on Instagram
