Durian Cheesecake
1.
Put the digestive biscuits into a fresh-keeping bag, use a steak hammer to crush them first, and then use a rolling pin to re-press several times to make them finer. Put the butter in a medium-sized container and melt it in water. Pour the crushed biscuits into the butter and mix well, then pour it into the baking tin, shake the baking tin, and spread the biscuits evenly on the bottom. Use a fresh-keeping bag with your hands. Compact the bottom of the cake without any gaps. Keep it in the refrigerator until it is baked. The baking mold used is 18 cm in diameter, 7-inch non-stick round mold, fixed bottom and movable bottom can be used
2.
After the cream cheese and butter are softened at room temperature, use a suitable tool to grind them to a uniform state without obvious lumps. I have been whipping the cheesecake at a low speed with a whisk, but the whipping can easily involve too much air. Baked cheesecakes don’t need too much air. If you have a homogenizer, you can also use a machine to mix it evenly. Remember to do this step as fast as possible, otherwise the sugar will easily absorb the water in the cheese and will easily form many small particles. Then add whipped cream and yogurt and mix well. Then add the eggs one by one and mix well. The stirred cheese paste is filtered through universal drying, and the remaining particles can be crushed with a silica gel spatula and filtered out. The final state of the cheese paste is as follows:
3.
Press the durian meat into a puree in advance, add the durian meat and mix well, then add 1 tablespoon of corn flour and mix well
4.
Finally add a tablespoon of lemon juice and stir well
5.
Preheat the oven to 180°C in advance, and pour the prepared cheese paste into the cookie bottom round mold prepared earlier. If there are bubbles on the skin, use a toothpick to pierce it and put it in the oven. Bake at 150°C for 50 minutes, and finally bake at 200°C for 10 minutes to color. After baking the cake, let it cool completely at room temperature, and then demould it. I used a solid-bottomed non-stick baking tin, and it came out when it was poured gently, and the skin was relatively strong and would not stick. If it is a live bottom, put the live bottom on a jar or bottle that is higher than the baking mold and gently push it up when unmolding.
6.
Then gently push the cake onto the plate, cover with plastic wrap and put it in the refrigerator for more than 3 hours. I usually refrigerate it overnight and eat it the next day. Before the next day’s cake is moved from the plate, it can be easily moved by warming it with a hot towel
7.
The bread knife can be heated in an open flame to cut the section more neatly. Every time you cut a knife, you must wipe it clean and reheat it, and then cut it.
Tips:
1. Durian has a strong flavor, which has a bit of the flavor of cheese. Don't make this if you mind;
2. Don't omit sieving. Like the delicate taste, the durian meat is pressed into a puree and then stirred and then filtered together;
3. The temperature and time are for reference only. Bake the cheesecake according to the temperature and time that you are used to in your oven.
