Durian Cheesecake

OMG I love July - August. We have awesome blueberries, cherries and durians!! Last year, while I was still taking my on sweet time deciding on what to make for a durian bake, the season was already over. No more procrastination this year

Glad to join the durian league this year. This cake is the product of my sheer determination. HAHAH.

The durian aroma filled the kitchen when I removed it from the fridge, got both mom and I excited. Very creamy and smooth. The little durian fibres sticking out of the cheesecake makes it look even irresistible. Not too happy with the amateur cocoa web I did though, not too much of an artist myself, I failed my Art in secondary school you know.

Guaranteed to make your nose bleed (literally) with all the heat waves from the durian and chocolate. I need a glass of liang teh now.

Durian Cheesecake (adapted from Kevin Chai's我和芝士蛋糕的秘密)

Ingredients:

Base:
160g crushed chocolate marie biscuits (I use 210g oreo cookies)
80g melted butter (I use 105g)

Cheese layer:
450g cream cheese (I use 500g)
80g caster sugar
170g durian flesh (I use 220g)
3 eggs
80g milk (I use 85g)
1 tbsp cornstarch

Topping:
1 tsp cocoa powder, 2 tsp water

Method:

1. To make base, stir all ingredients until combined. Press mixture into base of 18cm (7-inches) cake tin. (I use 8")
2. To make 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, pour the rest of the mixture into tin.
4. To make 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. Bake in oven at 170°C for 40-45 mins (I use water bath @ 150°C for 50mins) or until light brown. Remove from heat and leave to cool. Chill in fridge.