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Recipe
New York-Style Cheesecake with a Vietnamese Twist
Bánh Phô Mai Kiểu New York với Góc Nhìn Việt
4.8 out of 5
In Vietnamese cuisine, we embrace the delicate balance of flavors and textures. This adaptation of the classic New York-style cheesecake incorporates Vietnamese elements to create a unique and indulgent dessert. The creamy and rich cheesecake is infused with aromatic pandan and topped with a luscious coconut cream, adding a touch of Vietnamese flair to this beloved American dessert.
Metadata
Preparation time
30 minutes
Cooking time
50-60 minutes
Total time
5 hours (including chilling time)
Yields
8 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Gluten-free (if using gluten-free graham crackers), Lactose-free (if using lactose-free cream cheese)
Allergens
Dairy (cream cheese, butter), Gluten (graham cracker crumbs)
Not suitable for
Vegan, Dairy-free, Nut-free
Ingredients
While the original New York-style cheesecake is known for its dense and tangy texture, this Vietnamese adaptation introduces the fragrant pandan flavor and coconut cream topping, which adds a tropical twist to the traditional recipe. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.
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2 cups (470ml) graham cracker crumbs 2 cups (470ml) graham cracker crumbs
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1/2 cup (113g) unsalted butter, melted 1/2 cup (113g) unsalted butter, melted
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2 cups (450g) cream cheese, softened 2 cups (450g) cream cheese, softened
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1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
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4 large eggs 4 large eggs
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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1/4 cup (60ml) pandan juice 1/4 cup (60ml) pandan juice
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1 cup (240ml) coconut cream 1 cup (240ml) coconut cream
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1 tablespoon cornstarch 1 tablespoon cornstarch
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Fresh fruits or berries, for garnish (optional) Fresh fruits or berries, for garnish (optional)
Nutrition
- Calories: 450 kcal / 1884 KJ
- Fat: 30g (18g saturated)
- Carbohydrates: 40g (25g sugars)
- Protein: 8g
- Fiber: 1g
- Salt: 0.5g
Preparation
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1.Preheat the oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.
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2.In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
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3.In a separate bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
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4.In a small bowl, mix the pandan juice and cornstarch until well combined. Add the pandan mixture to the cream cheese mixture and mix until evenly incorporated.
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5.Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
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6.Bake for 50-60 minutes, or until the center is set and the top is lightly golden.
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7.Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
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8.In a saucepan, heat the coconut cream over medium heat until it starts to simmer. Remove from heat and let it cool.
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9.Once the cheesecake is chilled, pour the coconut cream over the top, spreading it evenly.
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10.Garnish with fresh fruits or berries, if desired.
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11.Slice and serve chilled.
Treat your ingredients with care...
- Graham cracker crumbs — Make sure to finely crush the graham crackers for a smooth crust.
- Pandan juice — If fresh pandan leaves are not available, you can use store-bought pandan extract or essence.
- Coconut cream — Use full-fat coconut cream for a rich and creamy topping.
Tips & Tricks
- To prevent cracks on the surface of the cheesecake, place a pan of water on the bottom rack of the oven while baking.
- Allow the cheesecake to cool gradually by leaving it in the turned-off oven for 1 hour after baking.
- For a stronger pandan flavor, add a few drops of pandan extract to the batter.
Serving advice
Serve each slice of cheesecake with a drizzle of extra coconut cream and a sprinkle of toasted coconut flakes for an extra touch of Vietnamese flavor.
Presentation advice
Garnish the cheesecake with fresh mint leaves and edible flowers to add a pop of color and enhance its visual appeal.
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