Durian Puree Cheesecake
This recipe creates a rich and creamy durian cheesecake, featuring the exotic flavor of fresh durian puree combined with traditional cheesecake ingredients like cream cheese, condensed milk, and eggs. Baked in a pre-made graham cracker crust, it's a unique dessert that balances sweetness with the distinctive taste of durian. The preparation is straightforward, focusing on achieving a smooth batter and proper baking for a delightful texture.
Equipment
- 1 Electric Mixer Handheld or stand mixer for creaming and blending
- 1 Large Mixing Bowl For combining cheesecake batter ingredients
- 1 Rubber Spatula For scraping bowls and folding ingredients
- 1 Measuring Cups and Spoons For accurate ingredient measurement
- 1 Baking Sheet For stability when placing the graham cracker crust in the oven
Ingredients
Main
- 12 ounces cream cheese room temperature
- 7 fluid ounces sweetened condensed milk
- 0.25 cup pureed fresh durian
- 2 eggs
- 0.5 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon durian or banana extract
- 1 9 inch prepared graham cracker crust
Instructions
- Preheat your oven to 325°F (160°C).
- Ensure cream cheese is at room temperature. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk and pureed fresh durian to the cream cheese, beating until well combined and smooth.
- In a separate bowl, lightly whisk the eggs.
- Add the eggs, sour cream, vanilla extract, and durian or banana extract to the cream cheese mixture. Beat on low speed until just combined, being careful not to overmix.
- Pour the cheesecake batter into the prepared 9-inch graham cracker crust. Place the crust on a baking sheet for stability.
- Bake for 50-60 minutes, or until the edges are set and the center still jiggles slightly when gently shaken.
- Turn off the oven, crack the door open, and let the cheesecake cool gradually inside the oven for about 1 hour to prevent cracking.
- Remove from oven, let cool completely on a wire rack at room temperature.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, before serving to allow it to set fully.
Notes
Achieving a silky-smooth cheesecake batter is paramount; ensure cream cheese and eggs are at room temperature to prevent lumps and incorporate evenly. Overmixing the batter, especially after adding eggs, can incorporate too much air, leading to cracks during baking and a less dense texture. The unique aroma of durian can be intense; consider adequate ventilation during preparation and ensure leftovers are well-sealed. For a truly creamy, crack-free cheesecake, a water bath (bain-marie) is highly recommended during baking to provide gentle, even heat. Always allow the cheesecake to cool gradually and then chill thoroughly for several hours, or ideally overnight, to fully set and develop its rich flavor and texture.