My first spider-web design cake. It was so fun to draw I didn’t want to stop! 😛
To clear the last of the frozen durian pulp in my freezer, I up-sized a recipe from Kitchen Corner for durian cheesecake.
I was clueless on how to draw the spider-web. Therefore, I turned to the internet and found this great video.
She uses melted white chocolate on dark chocolate ganache. This recipe uses cocoa powder mixed with water and some cheesecake mixture. It is much harder to pipe than using melted chocolate. Everything sort of dribbles out and you have to be real careful not to dribble anywhere you don’t intend to dribble to. As you can see from the picture above, I didn’t succeed well in drawing this spider-web. If there is a next time making this cake, I’ll just use melted dark chocolate to draw the spider-web.
Durian cheesecake (adapted from Kitchen Corner)
- 250 grams Digestive biscuits
- 30 grams ground almonds
- 140 grams unsalted butter, melted and cool
- 700 grams cream cheese, room temperature
- 112 grams caster sugar
- 308 grams durian pulp
- 224 grams eggs (about 4 eggs)
- 126 ml milk
- 1 1/2 tbsp cornstarch
- 2 tbsp filling mixture
- 2 tsp dark cocoa powder
- 4 tsp water
- Line the bottom of a 9 inch spring-form pan. Prepare a large roasting pan as the cheesecake will be baking via water-bath method.
- In a food processor, blitz the digestive biscuits and ground almond for a minute. Add in butter and blitz until combined.
- Press the mixture into the prepared pan. Refrigerate for 15-20 minutes.
- Preheat oven to 150 C.
- Blend durian pulp with milk until smooth.
- Beat cream cheese with sugar and blended durian until smooth.
- Add eggs, one at a time, beating for 1 minute after each egg before adding the next one.
- Add in cornstarch and beat until just combined.
- Mix cocoa powder and water until smooth. Add in 2 tbsp of the cream cheese filling and stir until combined. Pour into a small disposable piping bag.
- Pour filling into prepared pan. Bang the pan a few times on the counter to remove large bubbles.
- Pipe the cocoa mixture and draw a spider-web design.
- Bake in water-bath for 1 hour 15 minutes or until set. Let cool with the oven door ajar.
- Wrap with cling-wrap and refrigerate overnight.
I added 30 grams of ground almond not because I was trying to be creative and change the recipe. It is because the digestive biscuits I bought came in a 250 grams pack. According to calculations, I needed 280 grams. I wasn’t going to buy another pack of biscuits just for that 30 grams. So I improvised. Plus it’s a good way to use up my ground almonds too. 😛
Wow. The filling is superbly smooth and rich tasting with durian fragrance and taste. It is not over-powering but neither is it light until undetectable. Important note: Do not use salted butter for the base. I thought to use up some bits of salted butter left in the fridge and because of this, I find the cheesecake tastes a bit off. Sweetish salty durian cheesecake. Duh.