Chinese Food
Durian Cheesecake
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This is a cheesecake that has been made many times and has been highly praised many times. Compared with those durian cheesecake which is sold in the market and has a high price, I don't know how many times delicious it is. Of course. Because of the particularity of durian, either I like it very much or I hate it very much. Fortunately, it's all durian controlled. Otherwise Durian cheesecake is sure to be next to the brick. There is not too much technicality and difficulty coefficient. As long as we follow the steps, new bakers can also succeed. Formula reference dearpig. Slightly changed. One 6-inch movable bottom round mold
Cooking ingredients
Cooking Steps
Step1:Preparation work: spread a thin layer of butter around and at the bottom of the mold. Sprinkle a little low gluten flour. Beat off the extra low gluten flour. Wrap the mold with a layer of tin paper. Grind the durian pulp into durian mu
Step2:Grind the digestive biscuit into fine powder. Mix in the melted butter. Spread evenly on the bottom of the mold. Compact. Refrigerat
Step3:After the cream cheese is softened, add sugar and stir into a smooth cheese paste (if the temperature is low, you can put the basin in hot water and beat it
Step4:Add durian puree to 3. Mix wel
Step5:Add the broken whole egg liquid in several times (a few times. Make sure that the previous egg liquid is mixed evenly before adding
Step6:Add milk and corn starch in turn, mix well, and then make cheese paste
Step7:Pour cheese paste into the mol
Step8:Oven 170 degrees. Heat up and down. Second to last layer. Water bath. About 70 minutes. Add color to the surface. Insert toothpick and take out with a little cheese paste
Step9:Cool at room temperature. Refrigerate overnight. Demoul
Cooking tips:1. Durian flesh doesn't need to be completely ground into a very fine puree. Occasionally, large flesh tastes better. 2. Milk can also be replaced by coconut milk. There are skills for making dishes with little difference in taste.
