Durian Cheesecake

A friend of mine asked me “Is this the smelly thing?”
I replied “Some people find it terribly smelly…some, on the contrary, like it dearly! Just like anchovy or fish sauce philosophy…”

"Salika" is the best local
durian in Phang Nga!

Durian is known as “King of the fruits”… I wondered if it is because of its hard prickly rind with its uniquely strong and long lasting fragrance and taste… well… just wondering… My grandfather once told me that if you want to get rid of durian’s odour, after eating the fruit, either pouring some water onto its soft white bed where you pick the pulps, and rinse your mouth with….or eating mangosteen  (queen of the fruits) afterwards. He added that mangosteen is considered as a “yin” fruit, which can eliminate too much “yang” from Durian.  I couldn’t help but relating to what we were told…  “There’s a humble QUEEN behind every Great KING’s success and gloryJ!”  Let them eat Durian, then…

Durian Cheesecake 

(Anne’s Recipe for Durian Lovers)

• 60g or 1 pack of White Sesame Crackers or digestive biscuits of your choice
• 75g butter, melted
• 250g Cream Cheese Block, softened
• ½ can sweet condensed milk
• 2 teaspoons gelatin powder, dissolved in ¾ coffee cup boiling water
• ¼ teaspoon lime juice
• 1 -2 teaspoon(s) Vanilla butter or Coconut cream essence
• 2 local durians (small) Note: one durian may contain 6-7 pulps. Gently peel the pulps out of the seeds.
• White chocolate, grated. (Optional for decorating)

How to:

1.  Using food processor or a rolling pin to make cracker crumbs. Combine the cracker crumbs and butter and press into the base of a 16cm springform pan; chill.

2. Beat cream cheese using electric mixer until smooth. Beat in gelatin mixture until just combined.              Add condensed milk, lime juice and the essence, continue beating until smooth. Gently fold through half the pulps.

3.  Pour mixture into a prepared base. Top with the remaining pulps and refrigerate at least 3 hours or until set. Decorate with grated white chocolate if desired before slicing and serving. 

               Enjoy!