Mao Shan Wang Cheesecake (fresh Durian cheesecake)
Updated: Oct 1, 2020
Looking for another way to enjoy your durians? I know what I’m eating. Some creamy dreamy Durian cheesecake.
Admittedly I used to hate durian till I tasted Mao Shan Wang for the first time. This recipe uses a good amount of durian so you enjoy the king in all it’s glory. Not for the faint of heart.
50g Crushed Digestive Biscuits
1tbs White Sugar
25g Melted Butter
150g Cream Cheese (softened)
30-40g White Sugar
1/4tsp Vanilla Extract
1 1/2tbs Plain Flour
120g Durian (or more for topping)
To make the base, mix crushed digestive biscuits with sugar and add melted butter until it forms the consistency of wet sand. Press into the bottom of your cheesecake tin. Bake at 180 degrees celcius for 10 minutes.
Beat cream cheese with sugar, egg, vanilla extract and plain flour in a bowl. Add your durian flesh. Loosen the mixture with some milk.
Pour your durian cheese custard onto the biscuit base and tap lightly on your counter to remove air bubbles.
Bake at 180 degrees celcius for 18-20 minutes. Remove and cool completely.
Chill in the fridge for at least 6 hours or overnight.
To serve, top with more fresh durian flesh. Enjoy!
a) This recipe makes 2 mini cheesecakes (10cm diameter). Double the recipe if you are using a bigger tin.
b) The amount of white sugar you use will depend on the sweetness of your durian. 30g of sugar is enough for an already sweet durian. You do still need some sugar to bring out the taste.
c) I like to leave my durian flesh a little chunky in the cheesecake so I can bite down into little surprises of durian. If you prefer a smooth and elegant texture, beat it in well.
This cheesecake is a crowd pleaser at any gathering and makes for an impressive food gift. The best part is, you only need a small slice to pack a great punch. Try it for yourself!