Durian Cotton Cheesecake
175g cream cheese
75g durian flesh
5 egg yolks
60g castor sugar
150g full cream milk
60g cake flour
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.