Sichuan-Style Spicy Cheesecake

Ingredients

While the original New York-Style Cheesecake is known for its rich and creamy texture, this Sichuan adaptation adds a fiery kick to the dessert. By incorporating Sichuan peppercorns and chili peppers, the cheesecake takes on a distinctively spicy flavor profile. The traditional graham cracker crust is replaced with a crushed Sichuan peppercorn and almond crust, adding an extra layer of complexity to the dish. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (470ml) cream cheese 2 cups (470ml) cream cheese
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 3 large eggs 3 large eggs
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1 tablespoon chili flakes 1 tablespoon chili flakes
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (30g) almond flour 1/4 cup (30g) almond flour
• 1/4 cup (55g) unsalted butter, melted 1/4 cup (55g) unsalted butter, melted
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 30g (15g saturated)
• Carbohydrates: 30g (20g sugars)
• Protein: 8g
• Fiber: 1g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   In a mixing bowl, combine the crushed Sichuan peppercorns, chili flakes, almond flour, melted butter, and a pinch of salt. Mix well.
3. 3.
   Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
4. 4.
   In a separate bowl, beat the cream cheese, sour cream, and sugar until smooth and creamy.
5. 5.
   Add the eggs one at a time, beating well after each addition.
6. 6.
   Stir in the vanilla extract, all-purpose flour, and heavy cream until well combined.
7. 7.
   Pour the cheesecake batter over the prepared crust in the springform pan.
8. 8.
   Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
9. 9.
   Remove from the oven and let it cool to room temperature.
10. 10.
    Refrigerate for at least 4 hours, or overnight, to allow the cheesecake to set.
11. 11.
    Serve chilled and enjoy the spicy Sichuan twist on a classic dessert!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry pan over medium heat for a few minutes until fragrant before crushing them.
• Chili flakes — Adjust the amount of chili flakes according to your spice tolerance.
• Almond flour — If you have a nut allergy, you can substitute the almond flour with an equal amount of crushed cornflakes for a similar texture.

Tips & Tricks

• For an extra kick, sprinkle some additional crushed Sichuan peppercorns and chili flakes on top of the cheesecake before serving.
• Allow the cheesecake to cool completely before refrigerating to prevent condensation from forming on the surface.
• Serve with a dollop of whipped cream or a drizzle of honey to balance the spiciness.

Serving advice

Serve each slice of Sichuan-Style Spicy Cheesecake on a dessert plate, garnished with a dusting of powdered sugar and a sprig of fresh mint. The contrast between the creamy cheesecake and the spicy crust will impress your guests.

Presentation advice

To enhance the presentation, you can pipe a decorative pattern of whipped cream on top of the cheesecake. Alternatively, you can sprinkle some crushed Sichuan peppercorns and chili flakes in a circular pattern for an artistic touch.