It's the time of the year again. No-bake durian cheesecake for you? I'm using Maoshanwang (猫山王) here though D24 is already good enough for desserts.
This recipe yield a 7-inch cake.
Ingredients A
200g digestive cookies
70g butter （melted）
200g digestive cookies
70g butter （melted）
Ingredients B
250g cream cheese
200g durian flesh
200ml milk
60g castor sugar
30g custard powder
3 eggs
(Recipe adapted from the ultimate indulgence cheesecake by Chef Alan Kok with some modification).
1）In a processor, crush cookies finely and mix with melted butter. Press cookie crumbs into a loose base cake tin and chill cookie base in fridge for at least 30 minutes or until firm.
2） Mixed ingredients B in a heavy pot and cook at low heat until mixture is thicken and smooth. Remove from heat.
3） Pour mixture into base and level surface. Chill in fridge overnight.
4） To serve, you may want to dust with cocoa powder before cutting.
Enjoy!
250g cream cheese
200g durian flesh
200ml milk
60g castor sugar
30g custard powder
3 eggs
(Recipe adapted from the ultimate indulgence cheesecake by Chef Alan Kok with some modification).
1）In a processor, crush cookies finely and mix with melted butter. Press cookie crumbs into a loose base cake tin and chill cookie base in fridge for at least 30 minutes or until firm.
2） Mixed ingredients B in a heavy pot and cook at low heat until mixture is thicken and smooth. Remove from heat.
3） Pour mixture into base and level surface. Chill in fridge overnight.
4） To serve, you may want to dust with cocoa powder before cutting.
Enjoy!
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