I have been very busy for the past few days, guess this busy period will be continued for the next 3 months as one of my department gal has gone for maternity leaves since last week so one manpower down.
I hardly have times to visit blogs for the past few days, I can only read/scan through the blogs while I was in public transport using iphone, totally no time for me to leave comments. I was too tire after reaching home and now almost sleep throughout the night. As usual, my weekend are always jam pack, full of visiting, outing and also sending dear daughter for her classes so when I have times, just wanna lay on the sofa or bed to rest or take a nap.
I am also getting quite lazy recently, no time plus no mood to bake, I didn't bake for about 3 weeks, luckily I still have some backlogs that scheduled for posting.
This durian cheesecake was for my MIL's birthday that I just baked last week. I have 2 boxes of durian meat in the freezer so I decided to use it for my MIL's birthday.
I had reduced the ingredients to fit into 6" cake pan and did some adjustment but the batter was too much that almost filled up the 6" cake pan. Due to the insufficient space to leave for the topping, my durian cheesecake yield a thin layer of topping which is ok for me since I love the filling much more than the topping :P.
When I whipped up some durian cream for decoration, I forgot that there will be a lot of fiber from the durian meat. It was so difficult to pipe cos the durian fiber kept stuck in the pipping tip, the cream that squeezed out from the pipping tip cannot form a nice pattern, next time I will sift the blended durian meat 1st before mixing into the whipped cream.
The cheesecake was soft when sliced and actually quite messy even I had chilled the cake overnight, probably due to I have increased the amount of durian meat and reduced slightly the cream cheese. For the sliced cake that looked so neat, because I freezed it and sliced it next day for photo shooting.
Recipe adapted from Aunty Yochana.
80gm oreo cookies - blended
30gm butter - melted
Mix all the biscuit base ingredients together and press into a 6" springform tin. Baked at preheated oven at 200C for 10 mins and cool aside then chill in the refrigerator while preparing the filling.
350gm durian meat
250gm cream cheese (soften)
120ml coconut milk
70ml whipping cream
2 eggs (beaten)
100gm durian meat
40gm fresh milk
30gm whipping cream
For Decoration :
100g durian meat - blended
150g whipping cream - whipped
Mix both together until well mixed.
Method for Filling:
1.Cream cream cheese and sugar till well combined. Add in corn flour follow by the rest of the ingredients. Mix till smooth.
2.Pour cream cheese durian mixture onto the chilled biscuit base and then steam bake at 160C for about 50 to 60 mins.
3.Mix the topping ingredients together and pour on top of the hot baked cheese cake. Bake for about 15 to 20 mins.
4.Leave to cool on a cooling rack and then chill for at least 4 - 5 hours before serving.
5.Decorate as desire and chill for at least 2 hours before serving.
The cheesecake is rich and creamy, full of durian flavour. The topping tasted like durian kuih, the durian cream tasted good only if you tasted it 1st before the durian cheesecake and topping, if not it will tast too bland. Even the oreo cookies base also tasted great, a bit crunchy since I baked the base.
If you are a durian and cheesecake lover, you will definitely fall in love with this cheesecake. I asked dear husband how is the cake, he answered "I am serving myself 2nd slice, so what do you think?" :D. Those that tasted this cheesecake given a thumb up excluded dear daughter, she wants a ice cream cake :(.
Definitely a keeper but only can indulge once in a long period cos the smell of the durian is so strong that stay long period in the fridge and even in the house.