rich and creamy

If there's anything I learnt about blogging, it is never to procrastinate. I had meant to post this up earlier and when I finally got down to taking the photos, half the cake was gone! That explains my one and only photo I have here. I'd like to think it's a blessing in disguise as I managed to have some fun with photo editing websites.



I had been wanting to try out this durian cheesecake recipe ever since I saw it here. As usual, I procrastinated till the day came my block of cream cheese threatened to jump right into the bin. No reason why I'd let a block of yummy cream cheese go to waste right?



The durian cheesecake was quite a new twist to the usual cheesecakes we're used too. Durian being the king of fruits practically overwhlems any other flavours that it is combined with. If you'd taste very very carefully, you might be able to taste the super duper mild, faint taste of cream cheese. A pretty nice durian dessert =) I'd say...perfect for a nice and simple, rich and tasty birthday cake. Sprinkle the top with some cocoa powder, pipe some whipped cream rosettes and top it off with a "happy birthday" sign, don't you think it's just pure elegance? haha~



If you look closely, you'd realise the "topping" layer. I might very well do away with the topping the next time round i attempt this cake. Not that it isn't nice, but the amount of durian in this cake is TOO evident that the topping only served to cover up MORE of the cheese taste. BUT but but, the topping seemed really really similar to 榴莲糕. Like those you get at some shops in one block like a "sweet" kind of thing? Either that, or I might have overbaked the topping layer.



Nevertheless, it still tasted great. Warning weight watchers, this is so NOT the dessert for you. Cream cheese + Durian = lethal calories combo. But then again, how much harm would a tiny slice do? hehe..


I halved the original recipe and baked it in a 6" pan instead. Timing and temperature was based on pure estimation and I guess timing really depends on what kind of texture you're looking for. I remember reading somewhere that for a more dense texture, baked it longer. For a softer, more moist texture, don't bake it as long. (don't quote me on this though for i'm no cheesecake expert)



durian cheescake recipe
makes one 6" cake



Ingredients:

Base:
140 gm Digestives Biscuit - Crushed finely
55 gm Butter , melted and cooled

Filling:
175 gm. Durian Meat - mashed finely
250 gm. Cream cheese - softened at room temp.
60 gm. sugar
20 gm. cornflour
90 gm. evaporated milk
50 gm. whipping cream
1.5 eggs (beaten)

Topping:
80 gm. Durian Meat
33 gm. fresh milk
23 gm. whipping cream
15 gm. sugar
1/2 whole egg + 1/2 egg yolk

Method:

(1) Mix all the biscuit base ingredients together and press into a 6" springform tin. Chill in the refrigerator while preparing the filling.
(2) Blend durian flesh together with evaporated milk until smooth. Leave aside. Cream cream cheese and sugar till well combined. Add in corn flour followed by the rest of the ingredients. Mix till smooth.
(3) Pour cream cheese durian mixture onto the chilled biscuit base and then steam bake at 160C for about 50-55 min.
(4) Blend the topping ingredients together until smooth and pour on top of the hot baked cheese cake. Bake for about 10-15 mins.
(5) Turn off the oven and allow cheesecake to cool in the oven with door ajar for ~30 min. Remove from oven and leave to cool on a cooling rack. Chill for at least 4 - 5 hours before serving.
(6) Sieve some cocoa powder on top before serving. (I omitted this)

recipe notes:
1. I did not use a springform pan. I used a pan with removable base. Make sure the pan is well wrapped to prevent the water from the water bath from seeping in.
2. To unmould the cheesecake, wrap the sides of the pan with a hot towel for about 10-20 seconds and run a hot knife around it and unmould.
3. I wrapped the romovable base with aluminium foil for easy release of the cake.

Enjoy!