New York-Style Cheesecake with a Vietnamese Twist

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.

Jan Dec
Dessert› Cheese Dessert› New York-Style Cheesecake
Cuisine of the Americas› American cuisine
Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

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.

Nutrition

  • Calories: 450 kcal / 1884 KJ
  • Fat: 30g (18g saturated)
  • Carbohydrates: 40g (25g sugars)
  • Protein: 8g
  • Fiber: 1g
  • Salt: 0.5g

Preparation

  1. 1.
    Preheat the oven to 325°F (163°C). Grease a 9-inch (23cm) springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. 5.
    Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
  6. 6.
    Bake for 50-60 minutes, or until the center is set and the top is lightly golden.
  7. 7.
    Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
  8. 8.
    In a saucepan, heat the coconut cream over medium heat until it starts to simmer. Remove from heat and let it cool.
  9. 9.
    Once the cheesecake is chilled, pour the coconut cream over the top, spreading it evenly.
  10. 10.
    Garnish with fresh fruits or berries, if desired.
  11. 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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