Seungwoo Dad's Royal Milk Tea Cheesecake

Name: Seungwoo Dad's Royal Milk Tea Cheesecake
Cook time: 80 min
Total time: 80 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 300g cream cheese; 4 eggs; 4 tbsp sugar; 4 tbsp all-purpose flour; 1-2 tbsp royal milk tea powder (or black tea powder); A little cooking oil

A fluffy and rich royal milk tea flavored cheesecake made with only a frying pan and measuring spoons, no oven or scale needed.

80 min Difficulty Normal Snacks & desserts

Main ingredients

Cream cheeseEggsFlourRoyal milk tea powder

Ingredients needed 4 servings

300g cream cheese
4 eggs
4 tbsp sugar
4 tbsp all-purpose flour
1-2 tbsp royal milk tea powder (or black tea powder)

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Cream cheese Eggs Flour Royal milk tea powder

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A little cooking oil

Recipe

Separate 4 eggs into yolks and whites, placing each in a separate bowl. It's best to use a wider bowl for the egg whites for making meringue.
Add sugar to the egg whites and whip into a stiff meringue using a whisk or hand mixer. Whip sufficiently until the meringue doesn't fall off when the bowl is turned upside down.
Add sugar to the bowl with the egg yolks and whisk thoroughly for about 1 to 1 minute 30 seconds until the color becomes white and pale.
Completely drain the liquid (whey) that has separated on the surface of the cream cheese, as it can prevent the batter from rising well. Then, add it to the yolk mixture and mix evenly for about 30 seconds.
Add the prepared royal milk tea powder (or black tea powder) to the yolk and cream cheese mixture and stir slowly to infuse the flavor.
Gently fold the meringue into the batter, being careful not to deflate the air bubbles. Lift from the bottom up.
Add 4 tbsp of all-purpose flour and lightly fold until no dry flour or lumps are visible in the batter.
Prepare a thick, well-coated frying pan. Lightly grease it with cooking oil and wipe it with a kitchen towel.
Pour all the batter into the frying pan, cover with a lid, and cook on the lowest heat setting, just before the flame goes out, for 60 minutes (1 hour).
After 1 hour, turn off the heat, let the cake cool completely, then invert the pan onto a plate to serve.

Separate eggs: whip egg whites into stiff meringue; mix yolks with sugar, cream cheese, and tea powder.
Gently fold meringue and flour into the batter, being careful not to deflate.
Pour batter into an oiled, thick frying pan, cover, and cook on very low heat for 60 minutes.

Cooking tips

If you use the same whisk for egg yolks to whip the egg whites, the meringue may not whip well due to the fat. It's best to whip the egg whites first.
The liquid (whey) that pools on top of the cream cheese prevents the cake from rising, so be sure to drain it off before using.
When baking in a frying pan, high heat can burn the bottom. Maintaining a very low heat, just before the gas flame extinguishes, is crucial.
Using common all-purpose flour instead of cake flour will still result in a fluffy and excellent textured cheesecake.

Recommended for

Those who hesitated to try home baking due to lack of an oven or baking scale.
Those who want to easily make a thick and soft cheesecake at home that rivals professional bakery quality.
Home cafe enthusiasts who enjoy the combination of fragrant royal milk tea and rich cream cheese.