Durian Hanjuku Cheesecake

Ingredient

Method

Ingredients A: 300g Cream cheese, soften 220-260g durian flesh 40g butter, melted 40g Granulated sugar 3 A Egg yolk 20g Cornstarch 85g Sour cream 55g milk 1tsp vanilla essence Ingredients B: 3 A Egg white 40g Granulated sugar 10ml lemon juice

1. Line the 7" pan with parchment paper. Make it so that the paper sticks out about 1cm over the edges. Cut a circle out of parchment paper to place in the bottom. Preheat the oven to 170°C. 2. Place all ing A into a food processor and blend until well combined. 3. Remove the batter into a big bowl, using hand blender to blend until smooth. 4. Add the egg whites, lemon juice and granulated sugar to a clean bowl and whip with a whisk until soft peaks form. If you whip it too much, it will separate when baked, so be careful! 5. Add 1/3 of the egg whites to cheese batter. Mix it in using cutting motions by scooping up from the bottom of the mixture. Add the rest of the egg whites and combine with a rubber spatula equally while keeping the air bubbles intact. 6. Pour batter into 7" cake pan. 7. Gently shake and tap to even out the surface. Place the pan on a baking tray. Pour water into the tray until about 2cm up the sides of the cake pan. The cheesecake will be baked in this double boiler type setup. 8. Cover the bottom of the cake pan with aluminum foil or place it on stainless steel plate so that water doesn't leak in. A plate about 1 size larger than the cake pan works well. 9. Place into the oven. Lower the temperature to 160°C and bake for 80-85 minutes. Once it has turned golden brown and elastic, it's done. 10. Leave in the pan until it cools. It will be soft so it falls apart easily. Once cooled, remove from the pan with the parchment paper. 11. Cover with plastic wrap and let it chill in the refrigerator for 1 day. This will allow the cake to settle and the flavors will blend together nicely! Notes: *If you need to freeze the leftovers, individually wrap each slice in plastic wrap, place in an airtight container and then store in the freezer. *It'll taste like cream cheese ice cream after frozen. *Compared to other recipes, this cheesecake may not be as fluffy or rise as much. The texture should be right in the middle of baked and souffle cheesecakes.