By Jasline N.
Hello, how have you been? Pardon the almost 2-month absence from the blogosphere! I was revamping the whole website, including shifting the blog back to WordPress. This whole process took a bit longer than I expected, but I really like the new layout (and I hope you like it too!) There are still a few minor details I would like to tweak (like the recipe page) but those can wait, because I have so many backlogged recipes to blog about!
Recently I instagrammed a photo of a durian cheesecake and as promised – my comeback recipe! I’ve never really wanted to bake or cook with durians because I’ve always loved them pure and original. The only exception were the Crispy Durian Rolls I made last year. But since I got a packet of Mao Shan Wang durian puree a few months back during the durian season (they are kept frozen) – and each kilo cost only S$13! – I decided to bake something with it. If you love durians, you are in for a treat! This currently ranks Number 1 in my cheesecakes list!
I first baked some baby cheesecakes because they are easier to share with friends. To save the hassle of making the crust (as I just wanted to see how it would taste like), I simply dropped a Oreo cookie into each muffin tin – but unfortunately I underbaked them so they were not very set. It’s good, but the texture was a bit too soft.
So for my second try, I rebaked the cheesecake, this time making a whole cake with a tall digestive biscuits crust (as this was my friend’s birthday cake) and baking it longer until the top is a little golden brown. I didn’t frost/glaze it because I didn’t want the frosting/glaze to overpower the durian, also, somehow I liked the rustic look of the browned cheesecake.
The taste test was passed with flying colours – the restaurant staff who didn’t like durian was quite put off with the smell (she couldn’t figure out what smell that was ooops), but she still kindly divide the cake for us. But for durian lovers like us, this cake is simply heavenly! The texture was just right and the taste of durian was so intense! Definitely a cake to impress and to please.
Let’s make this!
|1) Grab some room temperature cream cheese and place in a mixing bowl. Beat on low speed for 1 minute.||2) Add in the sugar and continue to beat on low speed for 4 minutes, scrapping down the sides occasionally. (You don't want to incorporate too much air into the cheesecake batter.)|
|3) Beat in the eggs, one at a time, until fully incorporated.||4) Beat in the milk.|
|5) And the cornflour.||6) Add in the glorius durian puree! The quality of durian does make a difference in the taste of cheesecake, so use only the best durian possible!|
|7) Here's another shot of the yummy durian puree.||8) Beat on low speed until mixture is smooth.|
|9) Place an Oreo cookie into each lined muffin tin.||10) Pour in the batter and bake away!|
By Jasline N.
Pardon the long absence from the blogosphere! I’ve been busy with events and was away on holidays… but I’ve not neglected my blog! For the past one month, I’ve been preparing for a major revamp of my site and here it is! I’m not back to WordPress with a new layout! I’m still in the midst of updating my posts and tweeking the blog layout, but those are just minor details. I’ll be blogging more about the move in the future, but first let’s talk about an info-graphic that I just received from Ogilvy and Putien!
Hairy crabs, also known as Chinese mitten crabs or big sluice crabs, is a small-sized crab named for its furry claws. It is a Chinese delicacy, prized for its crab roe – and now the hairy crab season is here! I’m not a fan of crab roe (I prefer crab meat), but if you are, the info-graphic below will be a useful guide on how to eat them!
Have fun crabbing!