Whoever dislike durian, they don't know what they are missing out :). Most Asian people love durian, including me!
So, when I found this durian soft cheesecake recipe, I am so excited and can not wait to make.
In the math method, cheese plus durian equivalent HEAVENLY! That's true! Additional of soft sponge *when normally you put crushed crackers* really made this cake is delightful! Overall, it just melts in your mouth.
For the recipe, I modified a bit from the original recipe and put more seedless durian in it.....so YUMMY!
Durian Cheesecake (Soft version)
Sponge Cake 9" round pan:
3 tbsps (40 gr) unsalted butter, melted, cooled
6 egg yolks (100 gr egg yolk)
2 tbsps (20 gr) caster sugar
160 gr egg white
1/2 cup (75 gr) caster sugar
2 ounces (55 gr) all-purpose flour
1 slice 9" sponge cake
16 oz (500gr) cream cheese
4 egg yolks
200ml fresh milk
2 cups (400gr) seedless durian
4 egg whites
2/3 cup (120 gr) caster sugar
For The Sponge Cake:
1.Prepare a baking tray lined with baking paper.
2.Whisk the egg yolks with sugar in a double boiler until thicken and pale in color.
3.In another bowl whisk the egg whites with caster sugar until peak foam.
4.Fold the egg yolks into the egg whites then gently fold in the shifted flour.
5.Pour some egg's mixture into a clean bowl then mix in the melted butter until well combine. Pour back into the mixture of no.4 and mix gently until everything well combine.
6.Pour the batter into prepared baking tray and spread evenly.
7.Bake at 375F (190C) for 10 - 12 minutes. Do not over bake it.
8.Remove the cake from the baking tray immediately when it come out from the oven and place on a wire rack to cool. Tear out the side of the baking paper and let it completely cool down and ready to use.
For The Durian Cheesecake:
1.Preheat the oven to 350F (180C). Line a 9" round cake pan with greased and floured baking paper (or wax paper) and put in a slice of prepared sponge cake
2.Beat cream cheese, egg yolks at low speed until well mixed. Add fresh milk, seedless durian and mix well.
3.In a clean mixing bowl, whisk egg white and caster sugar at high speed until soft peak is formed. Mix into durian-cream cheese mixture in 3 batches.
4.Pour mixture onto sponge cake.
5.Steam bake the cheesecake at 350F (180C) for 20 minutes. Reduce the heat to 250F (130C), cover the pan loosely with alumunium foil and bake for another 1-1/2 hours. Remove the alumunium foil and continue to bake for another 1 hour.
6.Leave cake to cool in the oven with ajar door for 1 hour. Chill in the fridge for overnight.