Been baking twice this week since Sister came home from China few days ago. Baked Banana Chiffon Cake as per the request from one of my colleagues last Monday. As some of you may have known, I intended to try Non-Bake Oreo Cheesecake before I found out about Baked Durian Cheesecake. I gave Sister the option to choose between those two and she chose the latter over the former. LOL! So, Sister and I went Hua Ho, Kiulap few nights ago to purchase the ingredients like durian and Philadelphia Cream Cheese.
There were various recipes from the Internet that you could choose to follow but I adapted the recipe from Kitchen Corner as her recipe called for an 8″ baking tin. Click here to the link to her original recipe. Before I get on moving with the ingredients and direction, let me show you a picture of the final product of my Baked Durian Cheesecake.
- 200g crushed digestive biscuits
- 100g melted butter
- 500g cream cheese
- 220g durian flesh (mashed)
- 3 medium sized eggs (around 160g)
- 80g granulated fine sugar
- 90ml milk
- 1 tbsp + 1 tsp cornstarch
- To make the crust, mix both crushed digestive biscuits and melted butter together until well combined. Pour the mixture onto the baking tin and press them with the back of a spoon.
- To make the filling, beat cream cheese and fine granulated sugar until the mixture becomes smooth in texture. Beat in durian flesh until well combined.
- Beat in egg one at a time and beat well after each addition.
- Beat in milk and cornstarch until well mixed.
- Steam bake the cheesecake in a preheated oven at 170 degree Celsius for approximately 45 minutes or until the cake turned light golden brown.
- Remove from oven and let it cool down completely before bringing it to the fridge to be chilled for 5 hours or overnight.
The texture of my Baked Durian Cheesecake is not as smooth as how I anticipated it to be as I did not beat the cream cheese until very smooth. I should have strained the cheese batter with a strainer before pouring them over the crust.
According to Sister, the filling tasted a little grainy as my cheese batter was not creamed to smooth texture in the first place. Durian flesh was not mashed smooth enough either. LOL! As for the filling, I think it was acceptable albeit it was not as smooth as I anticipated it to be. But the crust was a complete failure as it’s quite moist and soggy. But Sister said it’s good enough in terms of the taste. Hahaha … xD
For those of you who love both durian and cheesecake, this is something you could try baking at home at your own leisure rather than spending about B$5 per slice at cafes like Secret Recipe or The Coffee Bean & Tea Leaf (CBTL).