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)
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
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.
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.
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