DURIAN CHEESE CAKE

Tuesday, 18 July 2017






Durian is often regarded as the "King of Fruits" in South-East Asian countries. It is a fruit you either love or hate. This year I probably ate the most durian in my life. We just had so many that were given to us by friends. My mother-in-law had also been purchasing them from a wholesaler by the baskets. There were so many we ended up having to freeze the left over. Durian actually freezes very well with little to no diminishing of its flavour or texture. I used some of the left over Musang King Durian to bake this cheese cake. The type of Durian is not important though, as I believe regular Kampung Durian would give the same result.

This recipe is adapted from Peng’s Kitchen and I modified the method. The recipe is very similar to Japanese Cotton Cheese Cake. It is basically durian puree added to the Japanese Cotton Cheese Cake.


Durian Cheese Cake Recipe


Yields: one 9-inch round cake

INGREDIENTS:

200ml milk
120gm durian fresh
60gm butter
250gm cream cheese
60gm plain flour
40gm corn flour
4 egg yolks

4 egg whites
1/4 tsp cream of tartar
80gm fine granulated sugar

METHOD:

1.  Puree the durian with milk in the food processor.

2.  Melt cream cheese, butter and milk & durian mixer over a double boiler. Cool the mixture.

3.  Sieve plain and corn flour. Slowly mix in the egg yolks and fold in the sieved flour mixture, salt and mix well.

4.  Make the meringue by whisking egg whites with cream of tartar until foamy. You can beat with a stand mixer or handheld mixer. Add in the sugar and whisk until soft peaks form.

5.  Take 1/3 meringue and fold into the cheese mixture, then fold in another 1/3 of meringue. After incorporated, pour the batter back to the remaining 1/3 meringue and fold. FOLD GENTLY. Pour the mixture into a 9-inch round cake pan.

6.  Bake durian cheesecake in a water bath for 1 hours 30 minutes or until set and golden brown at 150 degrees C (without fan mode).

7.  Leave the cake to cool down in the oven with the oven door open, about an hour. This is to prevent sudden change of temperature that may cause the cake to shrink drastically.

8.  Refrigerate the cake (with or without the cake tin) for at least 4 hours or overnight.

Notes:

I used 9-inch non-stick spring form round cake pan and lined the bottom with grease-proof baking paper or parchment paper. I also wrapped the base of the cake pan with 2 or 3 layers aluminium foil to prevent seepage.

I used hot water for the water bath.

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