Durian Cheesecake

My first trial for Durian Cheesecake. Actually the durian (* Type : D5) that hubby bought was meant for making Durian Strudel. But the craving for cheesecake is so strong. So I just have to find the recipe for it but most of the recipe I have found is mostly for Chilled durian cheesecake. Chilled cheesecake is not really my thing as I don’t really like to use Gelatine. The texture of the cake that used Gelatine is a bit weird but of course depends on each individual. To make it more simple for myself, I used the walnut cheesecake recipe and modified it to bake this durian cheesecake. Outcome, the Best. I am so proud of it.

INGREDIENTS

Base

185g digestive biscuits

90g butter, melted

Filling

2 large eggs

500g cream cheese, softened
200g mashed durian (to lessen the mess, place the durian flesh in a sandwich bag to mashed it)1/2 cup caster sugar (or lessened the quantity of sugar if the Durian is very sweet)

1/4 cup whipped cream
1/2 cup caster sugar

METHOD

Base

Crush biscuits in a food processor or with the end of a rolling pin until they look like fine crumbs. Add melted butter and stir well to combine. Press mixture into the base of a 23cm springform cake tin. Place in the fridge for an hour to let it set.

Filling

1. Using an electric mixer, beat cream cheese, caster sugar on medium speed Or No.1 Speed (depends on your liking) until well blended.
2. Add eggs, one at a time, beating well after each addition.
3. Pour in the whipped cream and in the mashed durian flesh.
4. Pour mixture over biscuit base.
5. Bake at 175 degrees celsius for 40 minutes. I’ve preferred to bake the cheesecake in waterbath. (Meaning, to cover the outer baking tray with aluminium foil, double the layer the better - to avoid water running in; and use another bigger baking tray and add in hot water and place the covered spring foam tray or baking tray on top of it)
6. Check the cake by poking the wooden stick to check the centre whether its cook. If the stick turn out watery then continue to bake for another 5 to 10 minutes. Then turn off oven and allow cheesecake to cool with the door slightly ajar for at least 30 minutes.
7. Remove from oven and gently loosen sides of cake tin. Do not remove sides yet.

8. Allow cheesecake to cool to room temperature.

9. When cheesecake is cool, refrigerate for a minimum of 4 hours or overnight.

Mango Jelly Mooncake

Mango Jelly Mooncake (8 to 10 pcs)

Ingredient :

For filling :

A: (do not cook)
3tsp lemon juice
200g fresh whipping cream
100g mango thick puree

B: 250ml water
80g caster sugar
3tsp agar-agar powder

For exterior skin :

C: 450ml water
70g caster sugar
3tsp agar-agar powder
20g custard powder

D: (do not cook)
150g fresh whipping cream
150g evaporated milk
100g mango thick puree
1tsp mango essence


Method :
Stir filling ingredient (A) together. Set aside.
Cook filling ingredient (B) over medium heat till boils. Turn to low heat, cook for another 2-3 minutes. Add in no. (1) and beat together. Pour into smaller moulds. Leave to cool, keep chilled till well-set. Unmould and set aside.
Bring ingredient (C) to a boil, lower heat to small. Cook for few minutes. Pour in ingredient (D) and combine well.
Spoon no. (3) into jelly mould till one-third full. Place in no. (2), spoon in remaining no. (3) to the brim/gap. Leave to cool, keep chilled and serve.

Dragonfruit Jelly Mooncake

Dragonfruit Jelly Mooncake (8 to 10pcs)

Ingredients :

Red dragon fruit filling
(A)
200g dragon fruit flesh
250ml water
60g castor sugar
1 tbsp agar-agar powder
1 tsp instant jelly

(B)
100ml concentrated coconut milk
100ml fresh milk

Jelly mooncake exterior skin
(C)
300g dragon fruit flesh
750ml water
¾ tbsp instant jelly
3 tsp agar-agar powder
100g castor sugar

Method :

Red dragon fruit filling

In a food processor / blender, puree flesh of dragon fruit with water on ingredient (A). Pour the pureed mixture in a pot. Add in remaining ingredients and stir at all times till it comes to a boil.
Pour in ingredient (B). Let it come to a quick boil. Remove pot from heat immediately. Spoon mixture into a smaller moulds. Leave to cool and set. Unmould and set aside.

Jelly mooncake exterior skin

Place ingredient (C) into a pot. Stir it till boil. Pour a little of this mixture into the mooncake mould, let it cool a little. Gently place in the Dragon fruit filling jelly in the center. Pour more of the (C) to fill the brim/gap of each mooncake mould. Cool well before keeping them chilled. Unmould after setting and serve.

Japanese Cotton Cheesecake

This cotton cheesecake is so amazing. It is soft and spongy. Though the taste of cream cheese is not tat strong but still once u start to taste it you can't just stop. hmm... yum yum...

Ingredient :

(A)
160g cream cheese
25g butter
120g milk (or use whipping cream for creamy taste)

(B)
40g flour
30g Corn flour

(C)
4 egg yolks

(D)
4 egg whites
1/8 tsp cream of tartar
100g sugar
Pinch of salt

Method :

Grease and lined the bottom of the 20cm square or oval pans.
Place (A) in mixing bowl and stir over double-boiler until thick. Remove it from double-boiler.
Add (B) and mix until well combined. Add (C) and mix unitl well blended.
Whip the egg whites in (D) until foamy. Then add the remaining (D) ingredients. Continue whipping until soft peaks. Add it into the cheese mixture from step (3). Mix until well incorporated.
Pour the cheese filling onto the prepared cake pans. Bake in water bath at 160 deg.cel. for 40 -54 mins or till firm and golden brown.
Remove cake from oven. Remove the cake freom the mould immediately. Set aside to cool.

Green Tea Red Bean Ice cream

Its so unbelievable to make this ice cream without using the ice cream maker or machine. I thought following this recipe will be unsuccessful but who knows it turn out great. I still haven't got time to try other flavour. Umm... have to work harder to try other flavour soon.. here goes for the recipe...


Ingredient :

(A)
3 egg yolks
70g castor sugar (I believe sugar can be lessen a bit)

(B)
1tbsp strong green tea powder*
130g fresh milk

(C)
250g Non-dairy whipping cream
50g cooked Red Bean

Method :

Beat egg yolk with caster sugar using the hand whisk.
Add (B) and mix well. Double boil at low heat until mixture is thickened. Strain and leave to cool.
Whisk (or use a cake mixer to blend till stiff) non dairy whipping cream until stiff. Add in green tea mixture, cooked red bean and stir well.
Pour mixture into a prepared container and put in the freezer for at least 6 hours or overnight.


Tips :
After mixing, taste the mixture. If you like stronger green tea taste, mix more green tea powder with whipping cream and stir into the mixture. (as per the recipe book and as for the portion usage, I am not too sure.. try an error)