• 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
  1. Preheat the oven to 175 degrees Celsius. Lightly butter a 7-inch loose-bottom round baking tin and set aside.
  2. 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.
  3. 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
  1. Lower the oven to 160 degrees Celsius.
  2. 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.
  3. Pour the batter into the baking tin. Drop the tin several times on the table counter to release the excess air bubbles.
  4. Bake the cheesecake for 40 to 45 minutes until the cheesecake is set and the top is lightly golden brown.
  5. Let the cheesecake cool completely on a rack then refrigerate for at least 4 hours or overnight.
  6. Run a knife along the sides to loosen the cheesecake. Lift out the cheesecake and serve!