Kitchen Corner

June 27, 2015

Red Prawn Durian Soufflé Cheesecake

It's DURIAN season again! I have been waiting for it long long time. Although the weather is extremely hot but I know that a durian lover like you and me must not miss it and still enjoying as much and as good durian as you can. People don't like durian really hard to understand a durian lover. You would think it is such a waste not to eat the king of fruit. But I tell you, it is not a waste as they can keep their waist, hahahahaa..
Durian is just so precious to eat but after few weeks of having it, I am sure a home baker like you and me sure don't want to miss this opportunity to whip up some cakes or dessert using the best durian flesh.

Lately I got a good deal of durian at a fruit stall which I almost pay a visit to that stall once a week. That uncle offer me good price of graded durian. I bought many to enjoy and buy extra to keep in my freezer for baking purposes.
The first dessert of this season I have made is  this Japanese durian soufflé cheesecake. Creamy, yet melt in the mouth texture just like eating real durian or should I say cold durian. One thing for sure, must use a good quality durian and whip up a divine durian soufflé  cheesecake. Recipe is adapted from Diana's dessert with little changes. 


250g cream cheese
6 egg yolks
1/4 teaspoon salt
50g caster sugar
60g melted butter
200g durian flesh (pureed)
60g cake flour
20g corn flour
6 egg whites
60g caster sugar

  • In a large bowl, add in the cream cheese then melt and stir on a double boiler until the cream cheese soften. 
  • Add the salt and yolks and combine follow by the melted butter .
  • Mix in the sugar then the durian flesh and stir til well combine. Sieve the mixture through a strainer to another clean bowl. Set a side while preparing the egg white.
  • In another clean bowl, whisk the egg whites until frothy then add the tartar powder.  Gradually add in the caster sugar until egg whites turn nearly soft peak foam.
  • Mix the flour to the cream cheese durian mixture until just combine. Fold in the egg whites into the cream cheese durian mixture in three batches until well combine.
  • Pour the mixture into an 8 inches round pan lined with baking paper at the bottom. If not using non stick pan, grease the side of the pan and coated with flour.
  • Steam bake at 200'C preheated  oven  for 18 minutes then turn the heat down to 160C continue to bake for 12 minutes. Turn off the heat and leave the cake in the oven for about 20 minutes then another 10 minutes with door ajar. 
  • Take the cake out and de - pan the cake with a grease proof paper on top and place a plate on top then turn upside down. Life up the cake pan the place a cake board or plate on the top then turn it back. Let the cake cool down then chilled in the fridge for overnight before serve.

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