A Stinky Cheesecake

So? Durian Cheesecake, like or not? Obviously, the only people who would take a bite are the durian lovers. The durian-phobics would not touch this with a 10 foot pole nor come anywhere within a 20 feet radius of this cake.

You can tell that I love durians or else who in her right mind would want her oven stinking of durians? Or the refrigerator perfumed for the next few days with the reek of durians?

This here my friends, was my lunch on Sunday. A platter of durians. A slice of durian cheesecake. Heaven!

My mum is not amused. Not at all. She has conquered her fear of cheesecakes. But no, she will not come near this one. Durian is banned from the house. The smell gives her a headache. She is glad to be safe and sound in Kuala Terengganu. Away from her duriany daughter muahahaha!

Two Saturdays ago, the brother and I went for a lunch date. He asked me if I was interested in buying durians. Of course I said yes. We went to Taman Tun Dr Ismail and bought 4 durians (2 each). It was the Musang King variety, very rich and very creamy. It has a bittersweet taste which I found quite strong. But I liked it. 

Then I remembered this recipe I printed from Kuali.com. I removed the durian flesh and kept them in the freezer for use the following week. I forgot to take a picture of the lovely durians because I was comatose from the curry fish head lunch hah..hah..

This cheesecake is a very rich one, containing 500g cream cheese, 500g durians, 200g sour cream and 150g whipping cream. Very lemak (creamy) I tell you. I omitted the sour cream simply because I did not have any. Besides, I felt that it was already creamy enough.

Verdict? Like I said, this is strictly for the durian lovers. The rest of you will either gag or faint in a heap. For me, of course I enjoyed this cheesecake. But still, I feel that durian is best eaten as is. So will I bake this again? Yes, but only if I happen to have extra durians. 

Baked Durian Cheesecake

Adapted from : Kuali.com

Ingredients :

For the biscuite base :

- 200g digestive biscuits (finely crushed)

- 100g melted butter

For the cheesecake filling :

- 500g cream cheese

- 100g caster sugar

- 20g cornflour

- 200ml whipping cream

- 4 eggs

- 500g durians (finely blended)

Method :

1. Grease a 9" springform pan and wrap the outside of the pan with 2 layers of aluminium foil.

2. In a mixing bowl, mix crushed biscuits with melted butter.

3. Pour the mixture into the pan and press the biscuits onto the bottom of the pan. Seat aside in the fridge.

4. Beat cream cheese and sugar until smooth.

5. Add eggs one at a time, beating well after each addition.
6. Add cornflour and whipping cream and beat until just combined.
7. Stir in durians and beat until well mixed.
8. Pour mixture into the springform pan and bake in a water bath at 140C for 60 minutes of until the cheesecake is set but still wobbly at the centre.
9. Leave the cake in the oven to cool for 30 minutes.
10. Remove from the oven to cool completely and then chill if the fridge overnight.