Chinese Five Spice Cheesecake Recipe

The classic no bake cheesecake gets a Chinese twist because you make the bottom and crumb layer with five-spice powder. That is not only tasty on meat or with your noodles, because the cinnamon is also extremely suitable for sweet. Think of it as a kind of Chinese variant of gingerbread spices.

Making this Chinese-inspired cheesecake isn’t complicated. I like simple recipes, but the taste of this delicious cake is really fantastic. Try it out for yourself with this easy recipe.

Chinese Five Spice Cheesecake Recipe

TOTAL TIME:   4 hours 30 min     Persons: 12

Ingredients

bottom

• 200 grams of lotus cookies
• 100 grams of melted butter
• 1 tablespoon of five-spice powder

crumb topping

• 200 grams of lotus cookies
• 50 grams of sugar
• 100 grams of cold butter
• salt
• 50 grams of flour
• 1 tablespoon of five-spice powder

Cheesecake layer

• 250 ml of whipped cream
• 600 grams of cream cheese
• 100 grams of granulated sugar
• 2 sheets of gelatin
• Juice of ½ lemon
• 2 tablespoons of powdered sugar

Supplies

• Springform pan 24 cm
• Mixer

INSTRUCTIONS

1. Preheat the oven to 180 ° C. Grind the lotus cakes in a food processor into a fine powder. Melt 100 grams of the butter and mix this together with a pinch of salt, 1 tbsp of five-spice powder and 200 grams of the ground lotus biscuits. Push in the springform pan to make a solid bottom. Place in the freezer to stiffen.
2. Mix the rest of the ground lotus cakes with the flour, a pinch of salt, 50 grams of sugar and the rest of the five-spice powder. Cut the rest of the butter into cubes and mix with the lotus cookie mixture into crumbs with your hands. Bake the crumbs in the preheated oven for 15 minutes. Let it cool down.
3. Beat the whipped cream with a mixer until stiff peaks. Set aside. Beat the cream cheese with the rest of the sugar until light and fluffy. This is best done with the biscuit hook in a stand mixer, but you can also use a hand mixer. Heat the lemon juice in a saucepan and let the gelatin leaves melt in it. Add to the filling along with the icing sugar.
4. Remove the crust from the freezer and put the cheesecake mixture in the tin. Smooth the top with a spatula. Let the cheesecake set for at least 6 hours. It is best to make it the day before and then let it stiffen in the fridge overnight. Divide the five-spice crumbs over the cheesecake and serve.

DISCLAIMER

The stated nutritional value is based on standard tables and therefore an estimated total. No rights can be derived from the information in the nutritional table.