Recipe
New York-Style Cheesecake with a Chinese Twist
Fortune Cheesecake
4.7 out of 5
In Chinese cuisine, desserts are often less sweet and more delicate in flavor. This recipe adapts the classic New York-style cheesecake to incorporate Chinese ingredients and flavors. The result is a rich and creamy dessert with a subtle hint of almond and a crunchy fortune cookie crust.
Metadata
Preparation time
30 minutes
Cooking time
50 minutes
Total time
5 hours and 20 minutes
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free, Nut-free, Soy-free, Kosher
Allergens
Eggs, Milk, Wheat
Not suitable for
Vegan, Dairy-free, Paleo, Low-carb, Halal
Ingredients
This recipe replaces the traditional graham cracker crust with a fortune cookie crust and adds almond extract to the cheesecake filling. It also incorporates a Chinese technique of steaming the cheesecake instead of baking it in the oven. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.
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2 cups (240g) fortune cookie crumbs 2 cups (240g) fortune cookie crumbs
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1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
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4 packages (32 oz/908g) cream cheese, softened 4 packages (32 oz/908g) cream cheese, softened
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1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
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1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
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1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
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1 tablespoon (15ml) almond extract 1 tablespoon (15ml) almond extract
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4 large eggs, room temperature 4 large eggs, room temperature
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1/4 cup (60ml) water 1/4 cup (60ml) water
Nutrition
- Calories (kcal / KJ): 650 / 2720
- Fat (total, saturated): 47g / 29g
- Carbohydrates (total, sugars): 51g / 36g
- Protein: 10g
- Fiber: 1g
- Salt: 0.6g
Preparation
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1.Preheat the steamer over high heat.
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2.In a bowl, mix the fortune cookie crumbs and melted butter until well combined.
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3.Press the mixture into the bottom of a 9-inch (23cm) springform pan.
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4.In a large mixing bowl, beat the cream cheese until smooth.
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5.Add the sugar, flour, heavy cream, and almond extract, and beat until well combined.
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6.Add the eggs one at a time, beating well after each addition.
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7.Pour the cheesecake batter into the prepared crust.
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8.Cover the pan with foil and place it in the steamer.
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9.Steam the cheesecake for 45-50 minutes or until set.
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10.Remove the cheesecake from the steamer and let it cool to room temperature.
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11.Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
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12.Before serving, run a knife around the edge of the cheesecake to loosen it from the pan.
Treat your ingredients with care...
- Fortune cookies — Crush the cookies in a food processor or place them in a plastic bag and crush them with a rolling pin.
- Cream cheese — Make sure the cream cheese is at room temperature before mixing it to avoid lumps in the batter.
- Eggs — Use room temperature eggs to prevent the cheesecake from cracking.
- Steamer — Make sure the water in the steamer is boiling before placing the cheesecake in it to ensure even cooking.
- Almond extract — Use high-quality almond extract for the best flavor.
Tips & Tricks
- To prevent the cheesecake from cracking, avoid overbeating the batter and do not open the steamer during cooking.
- For a smoother texture, strain the cheesecake batter through a fine-mesh sieve before pouring it into the crust.
- To make the cheesecake easier to slice, dip a sharp knife in hot water and wipe it clean between cuts.
- For a stronger almond flavor, add a few drops of almond extract to the whipped cream topping.
- Serve the cheesecake with a cup of Chinese tea for a traditional touch.
Serving advice
Serve the cheesecake chilled with a dollop of whipped cream and a fortune cookie on top.
Presentation advice
Garnish the cheesecake with sliced almonds and a sprinkle of powdered sugar for an elegant presentation.
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