New York-Style Cheesecake

Ingredients

While the original New York-Style Cheesecake is known for its dense and tangy flavor, this Taiwanese adaptation focuses on achieving a lighter and silkier texture. The Taiwanese version incorporates local ingredients and techniques to create a delicate balance of flavors, resulting in a cheesecake that is both creamy and subtly sweet. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.

• 2 cups (240g) digestive biscuit crumbs 2 cups (240g) digestive biscuit crumbs
• 1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
• 2 cups (450g) cream cheese, softened 2 cups (450g) cream cheese, softened
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/4 cup (60ml) fresh lemon juice 1/4 cup (60ml) fresh lemon juice
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 4 large eggs 4 large eggs
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/4 cup (60ml) Taiwanese pineapple jam (optional, for topping) 1/4 cup (60ml) Taiwanese pineapple jam (optional, for topping)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 32g (Saturated Fat: 18g)
• Carbohydrates: 36g (Sugars: 26g)
• Protein: 7g
• Fiber: 0.5g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 160°C (325°F). Grease a 9-inch springform pan.
2. 2.
   In a bowl, combine the digestive biscuit crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. 3.
   In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. 4.
   Gradually add the heavy cream, lemon juice, and vanilla extract to the cream cheese mixture, mixing well after each addition.
5. 5.
   Add the eggs one at a time, beating well after each addition.
6. 6.
   Sprinkle the cornstarch over the batter and mix until fully incorporated.
7. 7.
   Pour the batter into the prepared crust and smooth the top with a spatula.
8. 8.
   Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
9. 9.
   Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.
10. 10.
    Remove the cheesecake from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight.
11. 11.
    Before serving, spread Taiwanese pineapple jam over the top of the cheesecake for an extra touch of Taiwanese flavor (optional).

Treat your ingredients with care...

• Cream Cheese — Make sure the cream cheese is softened at room temperature before using to ensure a smooth and creamy texture.
• Digestive Biscuit Crumbs — Crush the biscuits finely for a more even crust texture.
• Taiwanese Pineapple Jam — Use a high-quality pineapple jam for the topping to enhance the Taiwanese flavor.

Tips & Tricks

• To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door during baking.
• For a smoother texture, strain the batter before pouring it into the crust.
• Allow the cheesecake to cool gradually in the oven to prevent it from sinking or cracking.
• Serve the cheesecake chilled for the best flavor and texture.
• Experiment with different toppings such as fresh fruit or a drizzle of caramel sauce for added variety.

Serving advice

Serve each slice of this Taiwanese-Inspired Creamy Delight on a dessert plate. Garnish with a dollop of whipped cream and a sprinkle of crushed digestive biscuits for an extra touch of elegance.

Presentation advice

To enhance the presentation, use a decorative cake stand or plate. Dust the top of the cheesecake with powdered sugar before adding the optional Taiwanese pineapple jam topping. Place a fresh pineapple slice or mint leaves on top for an eye-catching finishing touch.