DURIAN CHEESECAKE - Lynn's Book

   I love durians. Beyond its scary-looking spiny skin, lies the unforgettable taste and fragrant aroma from the sweet and creamy flesh that would leave me craving for more. This seasonal fruit is edible at any stage of ripeness. The over-ripe durian pulps can be fermented with salt to make what is called 'tempoyak'. The under ripe ones can be used to make durian porridge. The best pulps are to be eaten immediately. I would reserve some to make my delectable chill durian cheesecake.

Bottom layer:

Crumb crust for 9 inch pan (square or round) - use recipe for classic no-bake cheesecake

Filling:

300 g cream cheese

500 g durian flesh

1 1/2 tbsp gelatin powder

150 ml fresh milk (in a heat-resistant bowl)

300g whip cream

- Sprinkle gelatin onto fresh milk. Leave to bloom (10 minutes). Then heat the bowl on a pot of simmering water to dissolve the gelatin. Cool.

- Using a flat beater, beat the cheese until creamy (speed 5 for 3 minutes). Add gelatin to cheese mixture.

- In a blender or food processor, blend the cream and durian flesh until frothy. Add to cheese mixture (use spatula).

- Pour cheese mixture onto crumb crust (below). Chill for at least 4 hours.

Serve it with a dollop of whipping cream. Simply irresistable.

KEK KEJU DURIAN

Lapisan bawah:

Resipi crumb crust untuk loyang 9 ", guna resipi dari classic no-bake cheesecake

Lapisan keju:

300 g krim keju

500 g isi durian

1 1/2 tbsp serbuk gelatin

150 ml susu segar (dalam mangkuk tahan panas)

300g krim putar

- Tabur gelatin ke atas susu segar. Biarkan kembang dan panaskan hingga gelatin larut. Sejukkan.

- Pukul krim keju hingga kembang. Masukkan gelatin.

- Dalam blender, blend krim dan isi durian 2 minit. Campur dalam adunan keju.

- Tuang adunan keju ke atas lapisan biskut. Sejukkan sekurang-kurangnya 4 jam.

- Hidang dengan krim putar atau begitu sahaja.