INGREDIENTS
Crust
- 250 grams digestive biscuits, crushed
- 125 grams butter, melted
Cheesecake Batter
- 250 grams cream cheese, at room temperature
- 30 grams caster sugar
- 1½ eggs, at room temperature
- 40 grams whole milk
- ½ tablespoon corn flour
- 150 grams best-quality durian puree, at room temperature
METHOD
Crust
- Preheat the oven to 175 degrees Celsius. Lightly butter a 7-inch loose-bottom round baking tin and set aside.
- Combine the crushed biscuits and melted butter together and press into the baking tin, such that the crumbs come up to the side. Wrap the exterior of the tin with 2 layers of aluminium foil to catch any melted butter.
- Bake the crust for 15 minutes to set the crust. Using the back of a spoon, press the crust against the sides of the tin. Use a toothpick or skewer to poke holes on the bottom of the crust. Set aside to cool slightly.
Cheesecake Batter
- Lower the oven to 160 degrees Celsius.
- Place cream cheese in a large mixing bowl and beat on low speed for 1 minute. Add in sugar gradually and continue beating for 4 minutes, scrapping down the sides occasionally. Beat in the eggs, then milk, then corn flour, and lastly durian puree.
- Pour the batter into the baking tin. Drop the tin several times on the table counter to release the excess air bubbles.
- Bake the cheesecake for 40 to 45 minutes until the cheesecake is set and the top is lightly golden brown.
- Let the cheesecake cool completely on a rack then refrigerate for at least 4 hours or overnight.
- Run a knife along the sides to loosen the cheesecake. Lift out the cheesecake and serve!
