When Durian Jun met the cheese king. . . Um~ They fell in love at first sight, and the smell is similar. So, there is a crystal of love: a delicious and delicious taste - durian heavy cheesecake!
Preparation: 1, boil water; 2 oven preheating 170 degrees Celsius.
First, the durian is taken to take the meat and filtered with a strainer to obtain 100% fine and pure durian velvet 100g. This process is very painful, because the idea of “abandoning it and eating durian directly is better” has appeared more than 10 times. I have to seduce again and again: never steal!
After the cream cheese is placed at room temperature and softened, cut into small pots, add sugar and mix well, then use an electric egg beater to send feathers.
Use a manual egg beater (of course you can continue to use an electric egg beater, please keep it at a low speed), add eggs and mix well.
Add durian velvet and mix well.
Sieve the corn starch and mix well.
Add milk and whipped cream and mix well
Pour the durian cheese paste into the mold.
170 degrees Celsius, water bath method, 50 minutes. Do not take it out immediately after baking. Let the cake be naturally cooled in the oven and take it out. Cover the plastic wrap and put it in the refrigerator for free overnight.
Decorated with mango
1. This component can be used as a 6-inch circular die. 2. Use a solid-bottom non-stick round die. For easy demoulding, it is best to pad the oil paper.