Durian Cheesecake

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Mum bought me a cheesecake recipe book 我和起士蛋糕的秘密. (I think she has been addicted on buying me recipe books recently.) I miss her cooking and till now I can't forget those delicious foods she cooked and baked. But, she said she had retired from the kitchen :( Anyway, I think I've inspired by her passion in the kitchen when I was young. She cooks three proper meals plus an afternoon tea to serve the whole family including my grandparent and aunties uncles. I like to touch the ingredients while she was preparing foods but I always got warning not to touch this and that. If you're a mother you'll understand why she warn me. But, that wasn't stop me from loving the kitchen stuffs :) Oppss... back to the cheesecake recipe book. To appreciate mum, I think I better try out one of the recipe from the book. Since I've still got some leftover durian in the freezer, I decided to try out durian cheesecake recipe.

I didn't put so much hope on this recipe at first, because this is my first attempt and the recipe is not that very precise. I used a slightly bigger cake pan to make this also modify the amount of ingredients used from the recipe.

Guess what! The result is absolutely fantastic! If you're a durian lover and cheesecake lover, you'll hardly to resist this. The cheesecake turn out moist, rich and smooth. You will like it to melt in my your mouth slowly and feel hard to let go!
The recipe didn't mention about steam bake but I did it as I think steam bake would produce moisture cheesecake, that's what I found from my previous attempts on other cheesecake experiments. There is just one thing I didn't do it properly for drawing the net pattern on the cheesecake, it wasn't as nice as the recipe shown from the book (need more practice!) However, I must say the texture is a winner! Really yummy! Thanks mum for the recipe book!


Recipe for 7 inches (I used 8 inches lose bottom pan)

For the base (I used my own recipe for the base):
160g crushed chocolate marie biscuits (200g digestive biscuits)
80g melted butter (100g butter, melted)

For the filling (Slightly change the amount of ingredients from the book)
450g cream cheese (500g cream cheese)
80g caster sugar
170g durian flesh (220g durian flesh)
3 eggs (medium size, total about 160g)
80ml milk (90ml milk)
1 tbsp cornstarch (1 tbsp + 1/4 tsp cornstarch)

Toppings:
1 tsp cocoa powder + 2tsp water
Some Oreo cookie crumbs

Method:

1. To make the base, stir all ingredients until combined. Press mixture into base. Set aside.
2. To make the filling, beat cream cheese, sugar and durian flesh until smooth. Beat in eggs, one at a time, beating well after each addition.
3. Beat in milk and cornstarch until blended. Reserve 1 tbsp cheese mixture for topping, the rest mixture pour into tin.
4. To make the topping, mix well cocoa powder with water. Add in 1 tbsp of reserved cheese mixture, stir until well blended. Pipe on top of the surface of cheese mixture and draw net pattern with skewer.
5. Steam baked at 170C for 45 minutes (my oven 150C for 50 minutes) or until light brown.
6. Remove from the heat and leave to cool completely. Chill in fridge 5 hours or overnight.
   Decorate sides of cake with crushed Oreo cookie crumbs.