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.

Durian Puffs

A recipe worth baking again. Well.. i think its the puff tat is incredible... just a simple ingredients of egg, sugar, flour, water and some salt, wahhlaahh.. the amazing puffs are out... of course with some pumping and baking.. I have seen this recipe like ages but many times during the durian season, I got sick so if i cant eat, no one can.. hahaha.. i m sooo bad..

Durian filling
Ingredient :
Durian pulp from 5 to 6 pcs of medium (one handful per pc) size durian
2 tbsp milk
2-3 tbsp honey
200ml whipping cream

Method:
1. Beat cream till soft peaked, put aside
2. Add durian flesh, milk and honey in a big bowl and mix till smoth.
3. combine cream and durian mixture together till well blended and put in the fridge.


Puff Pastry
Ingredient :
50g butter
1 cup water
1/4 tsp salt
1 cup all purpose flour
4 eggs

Method :
1. Place water, butter and salt into saucepan and bring to boil till butter melts
2. with the heat still on, add flour and stir vigorously till mixture becomes ball like and doesnt stick to the pan
3.bring heat to low and when hissing sound then the dough is ready.
4. set aside in a mixing bowl and let it cool for a short while.
5. use a wooden spoon, add eggs one at a time in the mixing bowl with the dough in it and blend it for a minutes till smooth.
6. continue till the egg is fully mixed.
7. put the mixture into a piping bag or a sandwich bag (cut a 1cm hole at the tip) and pipe swirls onto a non-stick tray.
8. bake for 20 mins at 220 deg. cel. till golden brown.
9. cool on the rack before filling the puffs with the durian cream.