| Prep: 30 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 675 | 47g | 29g | 52g |
| sugars | fibre | protein | salt |
| 35g | 2g | 11g | 0.62g |
I’ve always found there’s something magical about stepping into the kitchen. For me, it’s a place where real-world worries fade away, leaving only the joyful tasks of chopping, stirring, and tasting. It’s also where I first fell in love with Durian Cheesecake, and after one bite, I think you will too. This particular recipe, hailing from Southeast Asia, seemed a far cry from the Italian-American food I grew up eating in New Jersey. But, much like my beloved meatballs and spaghetti, this Durian Cheesecake quickly became a cherished family tradition.
The Unexpected Appeal of Durian Cheesecake
The star of this dish is, of course, its namesake durian fruit. Known as the “king of fruits” in Southeast Asia, the durian has a unique, custard-like texture and a sweet flavor that’s simply remarkable. I know there’s often an initial hesitance to try durian, with its famously pungent aroma. But combined with the cream cheese, the durian becomes mellow and rich, pairing perfectly with the crunchy graham cracker crust to create a decadent dessert that tantalizes the senses.
The Health Boosts You’d Never Expect From a Cheesecake
One of the things I love about the Durian Cheesecake recipe is that it includes plenty of health benefits. You wouldn’t typically associate “health” with “cheesecake,” but hear me out. Durian fruit contains a wealth of nutrients, including dietary fiber, which helps to support digestive health, and vitamin C, which bolsters the immune system Healthline. The eggs in the recipe bring a protein boost, and the inclusion of whole milk gives you a healthy dose of calcium. And while we’ve got sugar in there, remember, a little goes a long way, moderation is key!
While my Italian roots will always tug me towards my treasured recipes, I cannot dismiss the joy this Durian Cheesecake brings me, plus the joy it brings to family gatherings, where it serves as an exotic treat, and sparks conversations. With its smooth, creamy texture reminiscent of my grandmother’s classic New York style cheesecake, and its wildly unique flavor, it holds its place on the dessert table impeccably well.
This Durian Cheesecake pairs wonderfully with a cup of green tea, its bitterness cutting through the richness of the cheesecake, and aiding digestion. As a grandfather, I love sharing new flavors with my family, and this recipe was such a delightful surprise that I just had to pass it on. From hiking the trails of America to navigating the kitchen, exploration has always been a part of my life. Who knew that exploring the culinary world from my very own kitchen, one recipe at a time, could bring so much happiness?
What You’ll Need
- 2 cups graham cracker crumbs
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 3 packs (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/4 cup all-purpose flour
- 2 tsp. pure vanilla extract
- 1/2 cup whole milk
- 1 cup durian pulp, fresh or frozen
- 1/2 cup sugar for durian compote
- 1/2 cup water for durian compote
- 1 cup whipping cream for topping
- 3 tbsp. sugar for whipping cream
Method
Step One
Preheat your oven to 325°F. Mix the graham cracker crumbs, melted butter, and 1/4 cup of sugar together in a bowl. Press this mixture into the bottom of a 9-inch springform pan, creating a crust. Bake this in the oven for about 10 minutes, then set aside.
Step Two
In a large bowl, beat together the softened cream cheese and 1 cup of granulated sugar until creamy. Add the eggs one at a time, thoroughly incorporating each egg before adding the next. Next, mix in the flour and vanilla extract until fully blended.
Step Three
Slowly add the whole milk into the cream cheese mixture while continuing to beat the mixture. Be careful not to over mix. Once the milk is fully incorporated, gently fold in the durian pulp.
Step Four
Pour the cream cheese mixture into the springform pan, over the already baked crust. Bake for about 1 hour, or until set and the top is lightly browned. Let the cheesecake cool in the oven with the door open for about 1 hour, and then refrigerate for at least 4 hours, or overnight for best results.
Step Five
While the cheesecake is cooling, prepare the durian compote by combining the 1/2 cup of sugar and 1/2 cup of water in a saucepan. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved. Add the remaining durian pulp and simmer for about 10 minutes or until it thickens. Let it cool.
Step Six
Make the whipped cream by beating the whipping cream with 3 tablespoons of sugar until soft peaks form. Spread this over the chilled cheesecake and top with the cooled durian compote. Slice, serve and enjoy your Durian Cheesecake.
