Durian Delight Cheesecake

The creaminess of the cheesecake, with the complex taste of pulpy durian is a melt in your mouth richness that must be tried. Certainly, a treat to die for if you’re a fan of Southeast Asia’s King of Fruits.
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Cooking Time
45 mins


For the dough:

  • Pastry crust
  • 150g butter
  • ¼ cup sugar
  • 1 whole egg
  • 1 ½ cup all-purpose flour
  • ½ cup toasted sliced almonds

For the cream cheese filling:

  • 910g Philadelphia cream cheese
  • ½ cup source cream or natural yoghurt
  • ¾ cup honey
  • 1 tbsp. castor sugar
  • 4 large eggs (separate yolk and white)
  • ½ cup milk
  • 1 tbsp. vanilla
  • 1 ½ cup durian flesh
  • 1 cup toasted sliced almonds and icing sugar to decorate the cake

Instructions for Dough

  1. Beat butter and sugar until creamy
  2. Add eggs and mix in the flour and almond
  3. Chill dough in the freezer for ½ hour

Instructions for Cream Cheese Filling & Cake

  1. Combine cream cheese and sour cream in a mixing bowl.
  2. Beat the mix with the mixer until smooth.
  3. Add honey and sugar and beat the mix again.
  4. Add eggs, one at a time and mix well each time.
  5. Use a plastic spatula to scrape the sides of the bowl from time to time.
  6. Add milk, durian flesh and vanilla and mix well.
  7. Beat egg white with a fork until stiff and fold into cheesecake batter.
  8. Transfer batter into the springform pan.
  9. Bake for 45 minutes at 175°C.
  10. Turn the oven off and leave oven door open.
  11. Let the cheesecake cool down in the oven for an hour or two.

Note: To decorate cheesecake just brush warm, melted apricot jam around the cake. Pressed toasted almond on the sides and dust icing sugar on top.

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