Durian Cheesecake With Chocolate Fudge

My family had always being a Durian Lover. Especially my brother and my aunty's family. So I decided to come up with this special durian cheesecake using a basic non-bake cheesecake recipe.

Em... maybe you will ask me or wonder how does the taste like when you have a mixture of dark chocolate fudge with creamy durian cheese filling? I can tell you, it's a very special combination. As if you can have 3 different taste and texture within a cake itself. The crunch of the Oreo Biscuit, the smooth and creamy Durian Cheese Filling and lastly top with chewy Dark Chocolate Fudge. It's really heavenly match....


Although you need a few more ingredients and steps to make this Non-Bake cheesecake but it's really worth it and you can interchange the main ingredients with other fruits like: Mango, Strawberry, Blueberry or etc instead of Durian.

Ingredients For Crust:
225g - 250g Chocolate Oreo Biscuit, finely crushed
150g Unsalted Butter, melted and cooled

Methods:
1. Use a large sheet of aluminum foil to wrap the base of a 7" x 7" square cake ring.
2. Slowly drizzle in the melted butter into the biscuit cumbs then stir till the mixture it's almost combined(you might not need to add in all the melted butter) and press into cake ring and chill in the fridge until firm. (about 20 mins - 30 mins).

Ingredients For Durian Fillings:
250g Cream Cheese
70g Caster Sugar
250g Durian Flesh
1 Tablespoon Gelatine Powder
50ml Warm Water
125g Plain Yogurt
200g Non-Dairy Whipping Cream

Methods:
1. Double boil or microwave the gelatine powder with 50ml warm water until dissolved and set aside.
2. Beat the cream cheese and sugar until creamy and light, then add in the durian flesh and continue to beat until well combined.
3. Next pour in the melted gelatine mixture and yogurt then stir till combined.
4. Lastly pour in the whipping cream and slowly stir till the mixture is creamy and well mixed.
5. Pour the mixture into the prepared biscuit base tin and chill for at least 3 hours or overnight then proceed to the chocolate fudge.

Ingredients For Chocolate Fudge:
150g Semi Bitter Dark Chocolate
100ml Whipping Cream
30g Unsalted Butter

Methods:
1. Put all the ingredients in a pan/glass bowl over boiling water(or use double boiler).
2. Whisk the ingredients for 5 minutes or so until the fudge is smooth and glossy.
3. Let the warm fudge cool down to room temperature before pouring into the firm cheesecake top and tap the cake a few times to release any air bubbles.
4. Put it back into the fridge and let the chocolate fudge set for about an hour or so before cutting into slices and served.

Notes:
a) When making this cheesecake, try to make it in square tin so that the layer will not be too tall or else you will end up with a thick layer of durian cream cheese filling.
b) I suggest a 7" x 7" square tin or 8" round tin will do a great job.

Pitted Cherries Cheese Slice

Since some of my relatives and Mum's friends love to eat cheesecake. I decided to make this Pitted Cherries Cheese Slice for New Year Dessert.


It pretty easy to make as it only required stir and double-boil to melted the ingredients the pour over the base and keep in the fridge for a few hours. For the top layer, I used some Grand Mariner to replace Kirsch Liqueur because I don't have that at home.

Ingredients For Crust:
150g Chocolate Oreo Cookies, crushed
120g Butter, melted
30g Walnuts, toasted and chopped

Methods:
1. Combine all ingredients and press into a 8" loose base square baking tin and chill in the fridge for until firm.(about 20 minutes)

Ingredients For Filling:
250g Philadelphia Cream Cheese, Soften
140g Sugar
150g Sour Cream
200ml Non Dairy Whipped Cream
4 Tablespoons Full Cream Fresh Milk
2 Tablespoons Gelatine Powder
2 Teaspoon Lemon Juice
1/2 - 3/4 Canned Dark Pitted Cherries

Methods:
1. Double boil and whisk the cream cheese, sugar, sour cream and whipped cream together until smooth.(you will see some tiny lumpy cheese in the mixture but it will not affect the texture)
2. Dilute the full cream milk and gelatine powder into a double boiler until it gelatine dissolved.
3. Add diluted gelatine into the cheese mixture then follow by lemon juice and stir well.
4. Remove the chocolate base and arrange the dark pitted cherries onto the crust.
5. Slowly pour over cheese mixture and chill in the fridge for about 3 hours.

Ingredients For Top Layer:
150ml Syrup From Dark Pitted Cherries
2 Tablespoons Sugar
1 Tablespoon Gelatine Powder
160ml Water
1/2 Tablespoon of Grand Mariner

Methods:
1. Combine all the ingredients in a small saucepan and cook(except the liquor) with low heat until gelatine has dissolved.
2. Leave to cool, add in the Grand Mariner, mix well then spoon mixture onto the chilled cake.
3. Put back into the fridge for another 3 hours or over night.

Notes:
a) Removed the cream from the Oreo Cookies before crushing it.
b) You can used a 8" square mousse tin and wrap the base with aluminium foil and place it on a cake board.

Mango Cheesecake

Hello...all my blogger friends who had given me support for coming to and from to visit this Tea-time Delight blog of mine. So sorry that that I had being neglected it for so long. After a long break, I had decided to try out those recipes that I had being piling up for testing.....Hope we can continue to share and exchange our Tea-time experience.


I saw this recipe from one of the library books that I had got hold. Immediately, I had marked out a few interesting and tempting recipes which I would like to try them out. First of all, I choose to try this Mango Cheesecake because I simply loves the taste and fragrant of Mango. This cheesecake is sort of light without those strong cheesy taste, it's also refreshing with the mango fragrant and consists of chewy and Q texture because of the Gelatine.

Ingredients For Biscuit Base:
120g Plain Digestive Biscuit, crushed
120g Salted Butter, melted
Filling:
250g Philadelphia Cream Cheese
250ml Dairy Whipping Cream
2 Egg Yolks
160g Castor Sugar
150ml Full Cream Milk
1 Tablespoon Lemon Juice
2 1/2 Tablespoons Gelatine Powder
5 Tablespoons Of Water
2 Mangoes, peeled and diced

Methods:
1. Combine the biscuit crumbs and melted butter while it is still hot and mix well.
2. Pour into a 8"(20cm) round spring form baking tin, press till firm and put into the fridge to chill for more than 1/2 hour.
3. Beat the cream cheese at medium speed until soft.
4. In another bowl, lightly beat dairy whipping cream at medium speed for 3 minutes then add it into the cream cheese mixture and beat till well combined.
5. Mixed gelatine powder and 5 tablespoons water and double boiled until dissolved then set aside.
6. Double-boil Egg yolks, caster sugar, milk and lemon juice until sugar dissolve(stir while double-boiling, because not to let it boiled).
7. Add in dissolved gelatine mixture into the egg mixture and stir till combine.
8. Pour the egg mixture into the cream cheese and beat well with a whisk. (don't worry if you see some lumpy cheese in the mixture it will not affect the texture)
9. Arrange the mango cubes onto the biscuit base and pour in cream cheese mixture. Put into the fridge and chill for at least 2 hours or over night.

Notes:
a) I used 100ml Full Cream Milk + 50ml Fresh Mango Juice to enhance the Mango flavour.

Non-Baked Oreo Cheesecake

I am sure KRAFT Philadelphia Cookies and Cream Cheesecake is also one of your all-time favourite despite of your age. This cheesecake serves well as a after meal dessert or as birthday cake for celebration too. It is pretty easy to prepare because of its non-baked method. All your need to do is to mix, stir and chill the cake for a few hours in the fridge till it set.