Durian Cotton Cheesecake – Highly recommended

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Durian Cotton Cheesecake

175g cream cheese
75g durian flesh
5 egg yolks
60g castor sugar
50g butter
150g full cream milk
60g cake flour
20g cornflour
1/4 tsp salt
1 tsp Vanilla extract

5 egg whites
1/4 tsp cream of tartar
60g castor sugar


1. Pre-heat oven to 160°C (Top and bottom heat, no fan force)

2. Line bottom of a 8in x 3in round cake pan and grease the sides.

3. Using a handwhisk, whisk the cream cheese, sugar (60g), salt and butter on a double boiler until smooth and sugar has dissolved. Remove from heat. (I usually leave them in the double boiler to melt while I prepare the rest of the ingredients. By the time I am done, the cheese and butter would have been soft and easier to whisk.)

4. Puree durian flesh with 100g milk, strain the mixture and then add balance 50g milk and whisk until combined. Add this durian mixture to the cheese batter. Mix until well combined

5. Add egg yolks one at a time and whisk well after each addition until smooth.

6. Add vanilla, and whisk again.

7. Sift flour and fold into mixture until fully combined. Set aside.

8. Whisk whites in a clean, dry bowl at low speed till foamy.

9. Add cream of tartar and increase speed while gradually add sugar (60g) and beat till before soft peaks stage.

10. Fold whites into batter 1/3 at a time. Fold with a hand whisk (yes, the same handwhisk) until combined before adding another 1/3 portion. Finally add the last 1/3 and switch your handwhisk for a spatula to gently fold until smooth and no streaks of meringue is visible.

11. Pour batter into prepared pan and tap the pan on the counter to release air bubbles.

12. Bake in a waterbath at 160C (no fan) for 70 minutes on lowest rack in the oven.

13. Unmould once cake as pulled away from the sides of pan by inverting on to a smooth non-stick pan, peel off the lining paper and invert it back on to a rack to cool.

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  1. Gloria said

    Hi Jeannie! Wld love to try this recipe for durian cotton cheesecake! May I know how do I puree the durian?


    • jeannietay said

      Scrap out the durian and use a blender to puree with the milk then strain out the fibre

      Liked by 1 person

  2. Ha Dang said

    Hello Jeannie, do you recommend to increase oven temperature for bottom heat oven (no top heat, no fan)? What is your suggestion? Thanks,


    • jeannietay said

      I would try to bake at 160C first, if it’s taking too long to brown the top then only increase temperature towards the end of baking time.


  3. Grace said

    Hi Jeanie,
    My oven is a microwave cum convection. It seems that I cannot adjust the fan force. So everytime it crack regardless how much I lowered my temperature. Is it true?

    Liked by 1 person

    • jeannietay said

      You can always keep lowering the temperature until you get a smooth cake. Alternatively, invest in a proper oven, doesn’t have to be an expensive one.


  4. Joon said

    Can I use cold durian flesh or it need to be on room temperature?


  5. Joon said

    May I know what type of durian you used?this cake need to use sweet type of durian? Tqvm


  6. chris said

    Hi Jeannie

    I successfully bake Durian Cotton Cheesecake. May I know is it possible to pour mixture into a fully lined and greased cupcake cups to bake instead of using the cake tin?


    • jeannietay said

      Yes you can do that, use steam baking instead of water bath


    • chris said

      Thanks Jeannie. Steam bake means putting the water pan below the cake tin? No direct contact between the cake tin and water?


      • jeannietay said

        That’s right! You can even stand a rack on the tray and put your cupcakes on the rack without touching the water.

        Liked by 1 person

  7. chris said

    Thanks Jeannie

    Liked by 1 person

  8. Lim said


    I tried making this cake but my cake did not rise. The height of finished cake is the same as the batter I poured into mould before baking.

    Can you please advise why my cake cannot rise?

    Thank you.


    • jeannietay said

      You had probably over mixed the meringue into the batter.


  9. Evelyn said

    Hi Jeannie. Love your recipe so much. Have a problem. My cake rises well as like your picture. Once removed from oven, I let it shrink a little at side. I saw that the came going down and shrink a litter. I inverted the mould and remove the cake from mould. I put on cake board to cool down. I put it under the fan to cool faster. It shrinks so much. Can you advise why it shrinks? Does your cake shrink as well after cool? Thanks.


    • jeannietay said

      Yes, all sponge cakes will shrink a little when cooled. If shrinking too much, then it’s probably underbaked. Also do not beat meringue to stiff peak. Otherwise the cake will rise very high and as a result will shrink a lot and became wrinkled when cooled.


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