Basque cheesecake, meet Thai tea. Thatap 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 “Cooking Thai” cookbook (Ten Speed Press, $40, out Aug. 25).
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.
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.
“You cannot screw this recipe up, though do have the cream cheese and eggs at room temperature to facilitate blending,” she adds.
Thai Tea Cheesecake
Yield: Serves 8
INGREDIENTS
1 1/4 cups heavy cream, plus more to taste
1/4 cup ChaTraMue brand Thai tea mix (from 6 sachets)
Two 8-ounce packages Philadelphia cream cheese, cubed and at room temperature
Scant 1 cup granulated sugar
3 large eggs, at room temperature
1 large egg white, at room temperature
2 tablespoons all-purpose flour (any kind, even a one-to-one gluten-free blend)
1/2 teaspoon fine sea salt
DIRECTIONS
Infuse the cream: 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’re short, splash some cream into the strainer, stir, then press through. Let the cream cool, uncovered, until tepid.
Prep the oven and pan: 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.
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Make the batter: 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.
Bake, chill and serve: 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.
Reprinted with permission from “” by Pim Techamuanvivit with Andrea Nguyen, copyright © 2026. Published by Ten Speed Press, a division of Penguin Random House, LLC. Photographs copyright © 2026 by Ed Anderson.
