The Durian season is here again! I can’t wait to use my favorite fruit in my baking. Since I have been making cheesecakes recently, with an itchy backside, I decided to experiment Cheesecake with Durian Mousse. I chose the no-bake method again as this will not alter the taste of the Durian, so you are practically still eating the fruit itself. For this cheesecake, it is a wonderful combination of sweetness of the fruit on top and savory cheesecake at the bottom, like a 2 layered “cake”.
My recipes are usually less sweet and less oil, for healthier reasons. This also allows me to be able to better appreciate the natural taste of the food/fruit itself. I use sugar quite sparing here because Durian is very sweet itself, I will leverage on its natural sweetness.
For the biscuit crust, I used the freeze method here (instead of bake method). For baking method, please refer to the Frozen Strawberry Cheesecake recipe.
For the Durian Mousse Cheesecake, I have to make 2 separate fillings, one for cheesecake and one for Durian Mousse.
Please see the recipe below.
Durian Mousse Cheesecake Recipe (6″ cake tin)
Preparation time: 40 mins
Ingredients (Biscuits crust)
6 pieces Graham biscuits
30 gram butter (soften)
Ingredients (Durian Mousse Cheesecake filing)
125 gram Cream cheese (soften)
1/2 cup sour cream
20 gram sugar
180 gram Durian meat (without seeds)
1/2 cup whip topping
1/4 tsp gelatin + 1 1/2 tsp water
Method:
To prepare the biscuit crust:
- Put the Graham biscuits into the clean plastic bag. Put on the table top, use a heavy roller pin to crush the biscuits into fine pieces.
- Add soften butter to the crushed graham biscuits. Combine well.
- Pour the mixture into the cake tin base or small cups. Pressed the biscuits mixture firmly down to the base.
- Put into the freezer compartment for at least 30 mins to firm up the biscuits.
To prepare the cream cheese filling:
- In a bowl, add soften cream cheese, sugar and sour cream together. Use a beater to beat until sugar is dissolved and mixture is creamy and smooth. Set aside.
- Sprinkle gelatin on the water (at normal temperature) and let it stand to rest for a few seconds. Then place the gelatin water over a pot of hot water to let the gelatin melt (similar to Bain Marie method). Remove from hot water and let the gelatin liquid cool down.
- In a separate bowl, beat the whip topping until firm peaks. Add in gelatin liquid and durian meat. Beat the mixture to combine.
- In the baking tin with freeze biscuit base, first pour in the cream cheese mixture and spread evenly. Next, pour the durian meat mixture on top of the cream cheese mixture and spread evenly.
- Freeze in the freezer compartment for 4 hours before serving.
