Passion for durian in Singapore goes beyond enjoying creamy, yellow flesh off the fruit’s large seeds. Instead, durian is also relished through a generous spread of warm and cold desserts: durian sticky rice, lava croissants, milk ice creams, chilled ice, and cakes. Out of all these, durian Basque burnt cheesecake takes the cake for its combination of crisp and soft texture as well as an interesting mix of flavours, all in a single satisfying treat!
Durian Basque Burnt Cheesecake
Basque burnt cheesecake is baked at high temperatures to achieve a beautiful burnt outside and creamy, melting inside. The slightly charred taste combined with the sweet and slightly tangy taste of cream cheese produces a perfect balance of flavour, similar to how sweet and salty come together.
Surpassing Basque burnt cheesecake is durian Basque burnt cheesecake! With the added fragrance of durian, this cake sends a refreshing burst of flavour to your taste buds by blending charred, sweet, tangy and bittersweet together to create a scrumptious dessert paradise. One of the most popular desserts for durian lovers in Singapore, we share the best Durian Basque Cheesecake recipe that you can make with your leftover Mao Shan Wang (MSW) right at home:
Total time: 1 hour 15 min
Yield: 9” cheesecake
- 350g Mao Shan Wang durian
- 900g cream cheese
- 1 ½ cups granulated sugar
- 5 eggs
- 1 tsp vanilla extract
- 1 ¾ cups heavy cream
- 1 tsp salt
- ¼ cup all-purpose flour
- Preheat your oven to 210°C
- Butter the inside of a 9” springform pan and place two layers of parchment paper into the bottom of the pan, so that it folds up and sticks out about 2” over the sides
- Remove durian from the seed. Place the durian flesh into a blender and blend until smooth.
- Using a stand mixer with a paddle attachment or a hand mixer, beat the cream cheese and sugar together at a medium-low speed until the mixture is smooth and creamy.
- Mix the eggs in, one at a time, then add vanilla. Pour in the heavy cream gradually. These should be mixed at low speed until the mixture is smooth.
- Add durian puree into the batter and whisk well.
- Sift flour and salt and fold to combine.
- Pour batter into the pan and bake for 60 minutes, or until the top is burnt. Your cake should have a slight jiggle to it.
- Let the cake cool at room temperature for about an hour before serving, or into the fridge overnight to serve chilled!
Basque burnt cheesecake is already a delectable treat on its own, but complemented with creamy, bittersweet Mao Shan Wang durian, durian lovers are sure to find this dessert just heavenly.
Durian Factory offers premium quality Mao Shan Wang durians, freshly picked, packed and delivered to your home in Singapore. You can store leftover MSW durian in your fridge for up to two days by storing them in an air-tight container. Order the best durian in Singapore on our online store!