Durian Season & Cheesecake Heaven
How can I NOT write about durian again when it is still in season! Its provoking smell (I find it gorgeously fragrant while others may find it unbearable offensive!) has tempted me to bake yet another favourite. I managed to get some of those striking golden pulps again (one of the best grades of durians) as I was driving along Dungun road. For today, it’s Durian baked cheesecake.
Crumb crust for 9 inch pan (square or round)
250g crushed digestive cookies
90g butter melted
50g granulated sugar
500g cream cheese (softened at room temperature)
100g brown sugar + 50g caster sugar
3 eggs, lightly beaten
2 tbsp corn flour
400g durian flesh + 200g cream (blend in food processor)
1. Preheat oven to 180°C.
2. For the base, mix the sugar and crushed biscuits. Add melted butter to it and mix well. Press mixture into mould.
3. Beat the cream cheese at slow speed until it becomes a smooth mixture.
4. Add both sugars and mix well. Shortly after, add the eggs slowly and mix well, still at slow speed.
5. Then add the corn flour and pour in the durian flesh mixture. At this point, if you see a very lumpy texture, strain the mixture.
6. Whip cream until it reaches soft peak and fold the cream into the durian mixture.
7. Bake in preheated oven for 10 minutes and then lower the temperature to 100°C and bake further for 30 minutes or until the centre part is slightly wobbly when the cake tin is tapped.
8. Once done, open the oven door and let the cake cool for the next hour.
9. Chill a few hours before serving it.
Perhaps a cup of coffee to go with a slice of the cake?