| Prep: 30 mins | Cook: 50 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 715 | 44g | 26g | 68g |
| sugars | fibre | protein | salt |
| 50g | 2g | 12g | 0.80g |
I’ve always been a firm believer that the way to someone’s heart is through their stomach, and believe me when I say this recipe for Cempedak Cheesecake embodies this sentiment perfectly. Its unique blend of flavors and textures make it a standout dessert that I’m sure you will fall in love with just as I have. I grew up learning how to balance bold tastes and spices, a cornerstone in Tex-Mex cuisine I was surrounded by. But this recipe, boasting of a combination of a luscious cream cheese filling punctuated by the exotic sweetness of Cempedak fruit, is a love letter to my exploration of broader culinary borders. Feast your eyes on this beauty here:
A Twist on Traditional Cheesecake
There’s something so comforting about the rich, velvety texture of a traditional cheesecake, but who says we can’t add a little excitement? The Cempedak fruit, both aromatic and uniquely sweet, adds an exciting twist to every creamy bite. Native to Southeast Asia, the fruit’s silky pulp has often been compared to that of the Jackfruit or Durian, but its taste is distinctly its own. If you’re unable to find fresh Cempedak, canned will work just fine, too. For a little extra texture, you might even consider incorporating durian or jackfruit as a garnish—you’ll love the additional depth of flavor!
Health Benefits Galore
Not only are you indulging in a slice of heaven with the Cempedak Cheesecake, but you’re also reaping some fantastic health benefits. Cempedak fruit is loaded with essential nutrients – from Vitamin A to C, all supporting good health from skin to immunity. Not to mention, you get the benefits of calcium from the cream cheese too. So, have that second slice—your body will thank you!
This cheesecake pairs well with a host of dishes. Serve it with a vibrant fruit salad or after a spicy main course to cool the palate. It also makes a great balance for savoury Tex-Mex dishes like enchiladas or my favourite chicken mole. Experiencing the layered depth of this unusual cheesecake after a hearty main course brings a unique satisfaction that proves why dessert is saved for last.
This Cempedak Cheesecake is sure to be a hit with friends and family. It’s a standout dessert that’s a sweet testament to the awe-inspiring variety and versatility that food offers. It was such fun infusing this classic recipe with a surprising and tantalising twist—something I delight in sharing with others, just as I did in my grade school teaching days. So, tie on your aprons, preheat your ovens, and ready your tastebuds for a ride!
What You’ll Need
<li>1 large fresh cempedak fruit (canned can also be used if fresh is unavailable)</li>
<li>2 cups of graham cracker crumbs</li>
<li>1 stick of unsalted butter, melted</li>
<li>1 cup of granulated sugar</li>
<li>3 packs of cream cheese</li>
<li>4 large eggs</li>
<li>1 lemon, zested and juiced</li>
<li>1 teaspoon of vanilla extract</li>
<li>1/2 cup of heavy cream</li>
<li>1 tablespoon of cornstarch</li>
<li>1/4 cup of water</li>
<li>1 cup of cempedak puree</li>
</ul>
Method
<h3>Step One</h3>
<p>Preheat the oven to 325 degrees Fahrenheit. Get your ripe cempedak, open it and retrieve the fruit’s flesh. You may remove the seeds for a smoother puree, but this is optional. Blend the fruit flesh in a blender or food processor until it’s pureed. You will need 1 cup of this cempedak puree.</p>
<h3>Step Two</h3>
<p>Next, combine the graham cracker crumbs and the melted butter, mixing until the mixture looks like wet sand. Press this into the bottom of a 9-inch springform pan to form your crust. Bake this in the oven for about 10 minutes, or until it’s lightly toasted. Set it aside to cool.</p>
<h3>Step Three</h3>
<p>Beat the cream cheese until it’s smooth, then add in granulated sugar while continuing to beat. Next, beat in the eggs one at a time, ensuring that each egg is fully incorporated before adding the next. To this mixture, add the fresh lemon zest, lemon juice, and vanilla extract. </p>
<h3>Step Four</h3>
<p>In a small saucepan, combine the cempedak puree, heavy cream, and cornstarch. Cook over medium heat, stirring constantly until it starts to thicken. Make sure no lumps form. Once thick, remove the pan from the heat.</p>
<h3>Step Five</h3>
<p>Stir 1/4 cup of the cempedak cream mixture into the cream cheese mixture, then pour the remaining cempedak cream over the crust in your springform pan. Next, pour the cream cheese mixture over the cempedak layer, smoothing the top with a spatula.</p>
<h3>Step Six</h3>
<p>Bake the cheesecake for 50-60 minutes, or until the center is set and the top looks slightly puffed. Once the cheesecake is done baking, let it cool in the pan on a wire rack for about 1 hour. Then, chill it in the refrigerator for at least 4 hours, or overnight if possible. Your delicious cempedak cheesecake is now ready to be served and enjoyed!</p>
