October 31, 2015

Durian CheeseCake, Indulgence ~榴莲乳酪蛋糕,飘香

Are you a fan of Durian?? If you say YES, you must try this!
I knew some people don't like it and some LOVE it!! Either you are the one who LOVE it or the one who TOTALly HATE it!! Hahaha!! 
Anyway, my family is a big fan of Durian. This is a treat for them since i have a box of frozen durian in the freeze. 'Shh!! i always have a box of durian standby in the freezer...lol"

This durian cheesecake is easy to whip up. It is a heavy type of cheesecake. It is rich, smooth and i like the addition of coconut milk in it. Coconut milk pair so well with durian. Do you like durian dodol? The taste is something like that but with rich thick and smooth texture from cream cheese and durian puree.


Durian Cheesecake

Just a simple shake of cocoa powder will give a pretty deco too.

Biscuit base add texture and flavor to the cake too.
        
This durian cheesecake yields a good portions of 12 pieces.

Durian is very mysterious! ....

What is so mysterious about it then?? first opening it is already very hard..with a cleaver..:0
Then we don't know whether it is a white or a yellow flesh..lol
It is yellow..yeah!! The durian puree used in this cake, are from 2 whole durian.
Durian, durian, durian, would you like to have a piece?  ; )
Durian Cheesecake
Recipe adapted from Delicious Cakes by Amy Heng
make 1, 9 inch round cake

Ingredients:
For base
250g digestive biscuit (crushed)
30g castor sugar (or brown sugar)
110g butter (melted or very soft)

Filling:
500g cream cheese (at room temperature)
100g castor sugar
40g cornflour
200ml coconut milk (from 1 coconut)
100ml UHT whipping cream
3 eggs, beaten
350g durian flesh (pureed)

Topping: (i omit this topping, still the cake taste so good :D
60g milk
40g UHT cream
1 egg yolk'
1 whole egg
150g durian flesh (pureed)
1 Tbsp castor sugar

1- 9 inch round loose base cake tin

To Do:
For Base:
Melt butter in a saucepan. Add in biscuit and sugar. Press onto a 9 inch loose-base cake tin. Refrigerate until set.

To Do Filling: 
1. Preheat oven at 140C. Beat cream cheese and sugar until creamy. Add in cornflour and beat until smooth. Add in coconut milk and cream then add in eggs. Lastly add in durian puree and mixed well. 

2. Pour mixture into prepared biscuit base. Place cake in a water bath, bake in a preheated oven for 1 hour. 

3. Remove from oven and spread on topping. Return to oven and bake for another 15 minutes. Turn on top grill and grill for 5 minutes to get the top burnt effect. (i did not add on the topping, i skipped this part)

4. Cool cake completely before putting into refrigerator to chill for at least 6 hours before serving.


~Enjoy!~

This post is linked to Little Thumbs Up event hosted by
Jess from Bakericious
with her October 2015 theme - Coconut
organised by Zoe from Bake for Happy Kids and myself, my little favourite DIY
Please link your post - this 

Interested to join us?? Just cook or bake with COCONUT and link with us at this post. Please do display this Little Thumbs Up badge and make sure that:
1) Your post must be a current post, preferably within this month
2) Please mention Little Thumbs Up in your post
3) Please also paste the Little thumbs Up badge in your post and link back to BakericiousBake for Happy Kids and me my little favourite DIY

**What is coming up next?? 
We are having Jozelyn from Spice Up My Kitchen, in the next coming event. It is wonderful to have her back again to host in November with her theme MANGO!! 
AND
I am also linking this post to Cook-Your-Book Event #27 ~ October 2015
hosted by Joyce of Kitchen Flavours

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5 comments:

  1. yes yes yes to all questions! and i am also a fan of yours! love to enjoy a slice now

    ReplyDelete
  2. Hi Mui Mui,
    I love durians! May I have a slice pls ^-^!

    ReplyDelete
  3. Yes, we love durians! Your cake looks very delicious! I do have the same book too but have not tried this cake before. Thanks for sharing with CYB!

    ReplyDelete
  4. Thanks for sharing this easy recipe! Shall bake one for my dad's birthday - his favourite!! :)
    Aside, how long can we keep the cake? Is it okay to bake 3-4 days before the day I want it to be consumed or not advisable?

    Also, is it ok that I used the cold refrigerated whipping cream instead of UHT?

    ReplyDelete

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