Pour 290g of heavy cream into a small pot, add 18g of Thai tea leaves, and heat while stirring. Bring it to a boil over high heat, then immediately turn off the heat.

Cover the pot and let the tea steep in the hot cream for exactly 5 minutes to fully infuse its flavor and color.

Strain the infused cream through a fine-mesh sieve into a measuring cup, pressing on the tea leaves to extract all the liquid. Discard the leaves.

Top up the strained cream with additional fresh whipping cream until the total mixture weighs 210g. Stir well and set aside to cool completely.

In a large bowl, use a silicone spatula to vigorously stir the softened 300g of cream cheese until it is completely smooth and free of any lumps.

Add the 60g of fine granulated sugar and mix until the sugar is fully incorporated and the mixture is smooth.

Add the three eggs one at a time, mixing thoroughly after each addition until the egg is fully emulsified into the batter before adding the next.

Pour in the completely cooled Thai tea cream and mix gently until the batter is uniform in color.

For the smoothest possible texture, strain the entire batter through a fine-mesh sieve into a clean bowl. This step is essential for removing any tiny tea particles or cheese lumps and ensures a silky final result.

Preheat your oven to 200°C (400°F) for at least 10 minutes.

Pour the strained batter into a 6-inch round cake pan that has been fully lined with parchment paper (the paper should come up above the sides).

Hold the pan with both hands and gently tap it on the counter 3 to 5 times to pop any large air bubbles trapped in the batter.

Immediately place the pan on the middle rack of the preheated oven and bake for 21 minutes. The top will be dark and caramelized, and the center will still be very jiggly—this is correct for the soft center.

Remove the cheesecake from the oven and let it cool completely to room temperature. Once cooled, cover it and refrigerate for at least 8 hours, or preferably overnight.

In a medium bowl, combine the softened 30g of cream cheese, 10g of sugar, and a pinch (0.3g) of sea salt. Use an electric mixer on low speed to beat until smooth and combined.

Add the milk and the 80g of whipping cream. Increase the mixer speed to medium and whip the mixture until it thickens and reaches a soft, spreadable, but still flowable consistency. Be careful not to over-whip, or it may become grainy.

Remove the chilled cheesecake from the pan and peel away the parchment paper.

Spread the salty cream frosting evenly over the top of the cheesecake.

For a final touch, you can lightly dust the top with a bit of additional Thai tea powder or, as suggested, a sprinkle of soybean powder and edible flowers. Slice and serve.