Sour cream (or heavy cream, mascarpone, strained yogurt)
1 pack (90 ~ 100 g)
Cornstarch (or Cake flour)
Soy milk or milk
Chai tea leaves (see Helpful Hints)
White chocolate sauce
☆ White chocolate
45 ~ 50 g
☆ Soy milk or milk
1.5 ~ 2 tablespoons
a small amount
Cover the base of the tin with aluminum foil to ensure no water seeps in. Break the biscuits into small pieces and mix with butter. Then pack on the bottom of a mold.
Leave all ingredients at room temperature to soften. Grind the tea leaves as fine as possible in a blender or mortar.
Place all ingredients in the listed order into a bowl and mix well each time. Add the ground tea leaves, as is, and mix into the batter.
Pour Step 3 into the tin with the biscuit base. Place in a baking tray half filled with boiling water. Steam-bake in oven preheated to 160°C for 45 ~ 50 minutes.
Turn off the oven and leave the cake for about 20 minutes to prevent shrinking. Insert a wooden skewer to check if it is finished. If it comes out clean, then it's done.
Put ☆ ingredients in another bowl and put this on top of the oven to melt in residual heat. Or add the chocolate to a cup of hot milk tea.
Add cinnamon power and mix well. Cool down to body temperature. Remove the cake from the tin and pour the chocolate sauce on top.
Chill in the fridge for more than a night. As you chill longer, it turns into a delicious and dense cake. The best time to eat will be after 2 days. You can also freeze this cake.
Story Behind this Recipe
I baked a cheesecake, which goes well with warm milk tea in the winter. The milky chai taste and the butter melts in your mouth. The addition of white chocolate is sublime.
If you are not able to get chai tea leaves, you can use normal black tea or tea bags instead. Then add cinnamon, clove, nutmeg or coriander as much as you like. I used caramelized biscuit with ginger from Lotus.