I will show you how to make the classic cheesecake-durian cheesecake. Cheesecake generally uses whole eggs, and does not require separation of egg whites and yolks, and does not require baking in water. I used an eight-inch mold to bake the durian cheesecake and the baking time was 1 hour. Bake at 150 degrees for 50 minutes, then bake at 200 degrees for 10 minutes. The resulting durian cheese cake will not crack, is moist, soft, and delicious.
Ingredients:
100g digestive biscuits, 40g butter, 250g cream cheese, 70g fine sugar, 95g light cream, 30g original yogurt grams, 2 eggs, 190 grams of durian meat, 1 tablespoon of corn flour, 1 tablespoon of lemon juice.
How to make durian cheesecake without cracking:
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Put the digestive biscuits into a bag, crush them with a hammer, and then grind them with a rolling pin. Melt the butter in a water bath. Pour the biscuit crumbs into the butter and mix clockwise. Pour the biscuit butter batter into the mold and shake it a few times to spread the biscuit butter batter evenly. Separate a fresh-keeping bag and compact the bottom of the cake with your hands, leaving no gaps. Finally, put it in the refrigerator and set aside.
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After the cream cheese is softened at room temperature, quickly mix it with the sugar evenly. Add the light cream and yogurt and stir clockwise until evenly combined. Then add the eggs one by one into the cheese batter, stirring clockwise after each egg is added.
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Crush the durian meat into a puree, add it to the cheese paste, and stir evenly in a clockwise direction. Add another 1 tablespoon of corn flour and stir clockwise until evenly mixed.
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Finally add a tablespoon of lemon juice and stir evenly in a clockwise direction.
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Preheat the oven to 180℃ in advance. Pour the cheese batter into a round mold filled with biscuit butter batter, shake it a few times to smooth the surface, and place it in the oven. Adjust the oven to 150℃ and bake for 50 minutes, then adjust the oven to 200℃ and bake for 10 minutes to color. After the durian cheesecake is baked, shake it a few times, invert it, and remove it from the mold.
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After unmoulding the durian cheesecake, cover it with plastic wrap and place it in the refrigerator for 3 hours.
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Bread knife cuts bread. Every time you make a cut, keep the knife clean, dry and heated. The above is how to make durian cheesecake. Follow my steps to make a perfect classic cheesecake that won’t crack.
Extended reading:
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