The dessert comes fitting in lieu of the durian season!
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
- 57 grams Castor sugar
- 1 Egg
- 340 grams All-purpose flour
- 113 grams sliced toasted Almonds
- Green beans / Chickpeas – enough to cover pan for a layer
Directions
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 springform 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)
Filling:
- 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
ADVERTISEMENTS