Insignificance

Friday, December 26

Yeap, u did heard right. After much experimenting and an extensive exploration with cheesecakes, I decided to try baking a DURIAN cheesecake! Since making cheesecake is SOoOOoo easy, I tried coming up with my own recipe. Surprisingly, it tasted phenomenally great.. tasty and rich in durian flavour, my best cheesecake yet.

*slurp*

So here I'll post up a brief recipe for my DURIAN cheesecake. Note that you don't necessarily have to follow it exactly, the recipe is flexible to be changed anyhow according to your own personal like.

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Ingredients:

Two packets of Tiger biscuits crushed finely
Sugar
Butter
500g Philadelphia cream cheese rest in room temperature
A carton of Nestle's whipping cream
3 eggs
Vanilla extract
Condensed milk
Durian flesh pulp (extracted from two durians)

Method:

1. First melt a quarter of a block of butter with 2 teaspoons of sugar and then stir in with the crushed Tiger biscuits untill mixed. Then pour the crust mixture onto ur baking pan and flatten it out as shown in my earlier entry here.

2. Once evenly flattened, bake it for 10 minutes or so and set aside to cool to room temperature.

3. Mix a 1/4 from a carton of whipping cream with the durian flesh pulp and blend it slightly till smooth like this. If not sweet enough, add sugar.

4. Then beat the Philadephia cream cheese till fluffy and then add 3 eggs one at a time, 1 teaspoon of vanilla extract, 2 teaspoons of sugar, 2 tablespoons of condensed milk and just another 2/4 more of the whipping cream.

5. Blend the cream cheese mixture untill smooth and rich but not too long, then mix the blended durian flesh pulp and blend untill even.

6. Pour the mixture on top of the Tiger biscuit crust and then bake for 1 hour with 160 degrees.

7. Once top layer is slightly brown and the texture is dense enough (jiggling the cheesecake shouldn't wiggle that much in the middle).

I saved a portion of the durian flesh and placed it on top just for decor.

8. Leave it to rest in room temperature and then chill overnight. Served cold.

This is how it looked the next morning (after I had a slice of course)

9. Eat it up quick before it's gone!!

Tips:

1. Mix the crust with other brands of biscuits for different taste. The amount of durian used is dependent, I used two durians. However if u're not really a fan of the heavy smell, just cut down on the durian portion and add extra sugar for the sweetness.

2. Durian flesh should be dry, not wet and should have a rich smell of nutty sweetness and not wet and sour or bitter. IMPORTANT!!

3. Mix the eggs one at a time and never beat the eggs too long to reduce bubbles. Small bubbles will surface up while baking and collapse ur cheesecake when cooled leaving an ugly crater. IMPORTANT!! (Perhaps Kuching's Secret Recipe should bear this tip in mind.)

4. Before baking, slam the pan on the table flat a few times for the bubbles to surface then pop them with toothpicks if u like.

5. When baking the cheesecake, place the cheesecake mixture on top of a water bath to retain the moisture inside the cheesecake and preventing the cake from cracking. IMPORTANT!!

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Durian Cheesecake might have an approximate life span of probably 1 week or less, so don't leave it in the freezer too long because the durian flavour will change and will not taste as nice as the day it was freshly made (probably that's why you don't see durian cheesecakes that often in restaurants), but I highly doubt that finishing this durian cheesecake is any problem at all.

Try it out! haha...

Labels: cheesecakes, food, photos, updates