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1
Make a graham cracker crust.
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2
Put the crackers in a plastic bag and crush into small pieces.
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3
Add butter in the bag, and rub the bag to mix the butter and crackers.
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4
Press and pack the mixture into the bottom of a cake pan, and chill in the refrigerator.
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5
Brew a super rich royal milk tea.
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6
Heat heavy cream in a small pan without bringing it to a boil.
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7
Put a tea bag in the pan and let it steep while gently stirring the bottom of the pan (adjust the brewing time to your tastes).
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8
Heat cream cheese in the microwave.
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9
Whisk the cream cheese until smooth.
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10
Add sugar and mix.
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11
Soak the gelatin in 50 ml water to soften.
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12
Microwave for 30 seconds.
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13
While you are working through Steps 3 and 4, let the royal milk tea cool.
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14
Strain the tea and add to the whisked cream cheese.
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15
Mix well, add lemon juice and mix again.
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16
While you are working through Step 5, the gelatin is cooling, so stir into the mixture you made at Step 5, and mix together briskly.
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17
Take out the cake pan from the refrigerator, and pour the mixture quickly into the pan.
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18
Drop the cake pan several times from a height of 10 cm to release air bubbles.
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19
Chill in the refrigerator to harden.
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20
If you brew tea in a microwave, soak a tea bag in hot water.
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21
Cover with plastic film, and microwave for about 20 seconds.
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22
Pour the tea into the heavy cream in a heat resistant container.
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23
Microwave for 1 minute.
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24
The quickest way to brew tea is to take out loose tea leaves from the tea bag after soaking in hot water.
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25
Put the tea leaves in the heavy cream, and microwave.
