Cooking Recipe: Durian Cheese Cake
11:13 PM
Ingredients
- 22-cm Blind-baked Tart Shell:
- 900 grams / 1¾ pounds cream cheese
- ½ cup / 4 fl oz sour cream or natural yoghurt
- ¾ cup / 6 fl oz honey
- 1 tablespoon / ½ oz castor sugar
- 4 large eggs, separated
- ½ cup / 4 fl oz fresh milk
- 1½ cups / 12 fl oz durian flesh
- 1 tablespoon / ½ fl oz vanilla essence
- Castor sugar for dusting
- 22-cm Blind-baked Base:
- 150 grams / 5 oz butter, cut into large cubes, chilled
- 2 ounces castor sugar
- 1 egg
- 12 ounces all-purpose flour
- 4 ounces sliced toasted almonds
- Green beans / chickpeas - enough to cover pan for a layer
Method
- With an electric mixer, blend the cream cheese till smooth.
- Add in egg yolks one at a time, and leave the mixture blending for 2 minutes to mix well.
- Add in sour cream, honey and milk, and vanilla essence. Blend till smooth.
- Occasionally, use a plastic spatula to scrape the side of the bowl to avoid clumps.
- Add in durian flesh and mix well.
- In another bowl, beat egg whites till white and fluffy.
- Fold the egg whites into the batter.
- Pour batter unto blind-baked base, and bake for 50 minutes at 180°C (350°F).
- Turn off the oven heat, and leave the door ajar. Allow the cheesecake to cool in the oven for an hour or two.
- Once the cheesecake has cooled, dust the top lightly with castor sugar.
- 22-cm Blind-baked Base:
- Place flour, butter, sugar and almond in a large bowl, and rub them through fingertips till rough dough is formed.
- Add in egg, and continue to knead the dough till smooth. Add cold water if necessary. Place to rest in fridge for 20 minutes.
- Place dough in a 22-cm non-stick spring form pan. Pat pastry into corners of the pan, making sure the pan is evenly lined with pastry before trimming off the excess.
- Score the pastry with a fork, and then place tin foil over the pastry and fill the top with green beans.
- Bake the pastry for 20 minutes at 180°C (360°F), till crust becomes nice and golden. Remove foil (together with green peas),
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