Thai Tea Cream

1. In a small saucepan, bring heavy cream to a simmer over medium-low heat. Add Thai tea mix, stir to combine, until heavy cream becomes pale orange color. Remove the pan from heat and let the cream cool down. Transfer the Thai tea cream mixture to the refrigerator and chill for at least 1 hour, or until cold. Strain the tea cream mixture into another bowl or cup. Depending on how fine your strainer is, you may have to do this 2-3 times. It’s okay if there are flecks of tea leaves in the cream. Place the Thai tea cream back to the refrigerator if you are not going to use it right away.
   

Burnt Cheesecake

1. Preheat the oven to 425°F.
2. Line a 6″ cake pan with two parchment paper. Let the parchment paper overhang above the rim. The cake will rise quite a bit as it bakes.
   
3. In a mixing bowl, beat together cream cheese and sugar, until smooth and well combined.
4. Add eggs, one at a time. Mix until smooth and well combined. Scrape the side of the bowl in between each addition. Then add vanilla extract and mix.
5. Completely whisk the chilled Thai tea cream into the batter. Then sift the cake flour on top and fold into the batter, until no lumps are visible.
6. Pour the batter into the 6″ pan lined with parchment paper. Bake for 30 minutes. For a more burnt look, increase the oven temperature to 450°F and bake for another 5-10 minutes,.
7. Let the cake cool completely before serving. The middle will wobble at first, but it will set and deflate once the cake cooks down. Enjoy!