Milk Tea Cheescake

Directions

1. 1
   Bring the cream cheese and egg to room temperature.
2. 2
   Chop the tea leaves into small pieces (not the tea bag).
3. 3
   Microwave the butter for 30-40 seconds (500-600W) to melt.
4. 4
   Preheat the oven to 180C.
5. 5
   Make the cake batter.
6. 6
   In a bowl, add the cream cheese (150 g) and gently knead it.
7. 7
   Add the granulated sugar and blend it in.
8. 8
   Add 1 beaten egg at a time, mixing together well with each addition.
9. 9
   Add the heavy cream, lemon juice, and melted butter and mix well.
10. 10
    Sift in the flour, and then add in the black tea leaves and blend together with a spatula.
11. 11
    Lay out a baking sheet in the cake mold and pour in the batter.
12. 12
    Bake for 40 minutes in a 180C oven.
13. 13
    Make the cream.
14. 14
    Heat the milk until just before boiling, turn off the heat and add the black tea leaves (or tea bag).
15. 15
    Let it sit for 3 minutes and then strain (take it out).
16. 16
    Knead the cream cheese (50 g) until soft.
17. 17
    Add the granulated sugar and the mixture from Step 7.
18. 18
    Mix together well.
19. 19
    After the baked cake has cooled slightly, remove from the mold, take off the baking sheet, and set it on a cooling rack to cool completely.
20. 20
    Spread the mixture from Step 8 onto the cake from Step 9.
21. 21
    Slice it up and serve it on a plate.