This was the cake I made for my friend’s mom on her birthday and I used an entire 400 g pack of frozen durian with seed for the filling. You could add more or less sugar according to the sweetness of the durian. If the durian is s fibrous, pass the mixture through a sieve to get rid of extra fibers after blending with the cream cheese and sugar. This will make the filling smoother and silkier.
For more durian treats, check out my other blog posts, No-Bake Durian Cheese Tart, Durian Mousse Cake, Durian Pound Cake, Durian Chiffon Cake, Durian Mochi as well as Durian Snowskin Mooncakes for more recipes.
The roses were made with dark chocolate. See here for the modeling chocolate recipe.
No-Bake Durian Cheesecake
for 7” pastry ring
For the Crust
100 g marie biscuits
35 g unsalted butter, melted
For the Filling
150 g cream cheese, softened
270 g durian flesh (I used frozen durian)
30 g granulated sugar (I use organic cane sugar, adjust sweetness to taste)
7 g powdered gelatin
30 g water
150 g whipping cream
Chill mixing bowl and the mixer attachment in the freezer for 5 to 10 minutes before you start. Wrap the bottom of a 7-inch pastry ring with plastic wrap.
For the crust: In a large bowl, combine biscuit crumbs and melted butter (I used a blender to crush the biscuits into a fine powder). Mix until evenly moistened. Press mixture firmly into the bottom of the pastry ring with the back of a spoon. Refrigerate for at least 15 minutes or until firm.
Bloom gelatin by mixing it with water then set aside for 5 minutes. Warm mixture in the microwave over medium powder or sit the bowl in hot water until gelatin liquefies. Set aside.
With a food processor or stick blender, blend cream cheese, durian flesh and sugar until smooth. Spoon a small portion of the mixture into the liquefied gelatin and stir well. Then add this back into the durian-cream cheese mixture. Stir until fully incorporated. Set aside.
With a hand mixer, whisk whipping cream in the chilled mixing bowl with slow speed until soft peaks form. Fold whipped cream into the cream cheese mixture in two batches until homogeneous.
Remove pastry ring from the fridge. Pour durian-cream cheese mixture over the chilled crust then smooth top quickly with an offset spatula. Tap the pastry ring on the countertop several times to release large gas bubbles. Cover and refrigerate overnight.
Remove chilled cheesecake from the fridge and unmold. Add decoration and keep refrigerated until serving.
**I unmold the cake by warming the sides of the pastry ring with a hair dryer
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