New York-Style Cheesecake with a Chinese Twist

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.

• 2 cups (240g) fortune cookie crumbs 2 cups (240g) fortune cookie crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 4 packages (32 oz/908g) cream cheese, softened 4 packages (32 oz/908g) cream cheese, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• 1/4 cup (60ml) heavy cream 1/4 cup (60ml) heavy cream
• 1 tablespoon (15ml) almond extract 1 tablespoon (15ml) almond extract
• 4 large eggs, room temperature 4 large eggs, room temperature
• 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

1. 1.
   Preheat the steamer over high heat.
2. 2.
   In a bowl, mix the fortune cookie crumbs and melted butter until well combined.
3. 3.
   Press the mixture into the bottom of a 9-inch (23cm) springform pan.
4. 4.
   In a large mixing bowl, beat the cream cheese until smooth.
5. 5.
   Add the sugar, flour, heavy cream, and almond extract, and beat until well combined.
6. 6.
   Add the eggs one at a time, beating well after each addition.
7. 7.
   Pour the cheesecake batter into the prepared crust.
8. 8.
   Cover the pan with foil and place it in the steamer.
9. 9.
   Steam the cheesecake for 45-50 minutes or until set.
10. 10.
    Remove the cheesecake from the steamer and let it cool to room temperature.
11. 11.
    Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
12. 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.