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He brought some to his friends and still left a lot. We ate then for two days and kept the remaining in the fridge. I wanted to bake this when I first saw the recipe but every time my dad bought durian, we will finish them at one go. Now is the time…haha, I have been waited this day for too long.
The cake turns out great, it is smooth like ice-cream but the cheese not strong enough too taste, maybe the durian flavour covers up the cheese. However, it is quite good. My dad didn’t eat cheesecake but he can accept this.
Unfortunately, when I make the topping, I forgot to add an egg into the mixture and straight spread the mixture on the cake. I need to spoon out the mixture carefully from top of the cake then do it again, haiz, stupid pineapple!!!
However, I did it at the end ^^
Here is the recipe, adapted from Y3K recipe book with minor changes
Ingredients: (7 inches round loose cake tin)
For Base
125g digestive biscuit
55g butter
15g caster sugar
( I don’t have digestive biscuit at home, I substitute them with some cornflakes and crushed oreo but I don’t recommend this because it turn out not good, not crispy but chewy)
Filling
250g cream cheese (at room temperature)
50g caster sugar (I omit this because i think the durian is sweet enough for me)
20g corn flour
100ml coconut milk
50ml UHT whipping cream
2 eggs
180g durian puree
Topping
60g milk (I substitute with UHT cream)
40g UHT cream
1 egg yolk
I whole egg( I omit this)
150g durian puree
Directions:
1. Melt butter in saucepan. Add in biscuit and sugar. Press onto 7’’ loose-base cake tin. Refrigerate until set.
2. Preheat oven at 140c.Beat cheese and sugar until creamy. Add in corn flour and beat until smooth. Add in coconut milk add cream. Add in eggs. Lastly, add in durian puree.
3. Pour no.2 onto no.1, place cake in water bath and bake for 1 hour. Remove from oven and spread on topping. Return to oven and bake another 15mins.
4. Cool cake completely before putting into refrigerator to chill for at least 6 hours before serving.
