Mini Durian-Banana Basque Cheesecake
Serves 4 to 6
Mini Durian-Banana Basque Cheesecake
Durian is one of those endlessly fascinating fruits that has decisively divided the world into two camps: those who love it and those who decidedly do not. Count me among the lucky few who adore it. To me, durian is sweet and creamy, with a texture akin to a rich custard. I also love cheesecake, and durian already reminds me of a creamy cheesecake so why not add the two together? The banana also adds an extra creamy layer that makes it just divine. This cheesecake won't be for everyone, but don't knock it until you try it. It might just convert you.
And to be a bit more controverisal for fun, this cheesecake comes together in a blender. Hear me out. You need to puree the bananas and durian anyways, so why dirty-up a hand mixer to make one cheesecake? There's little-to-no reason to! I promise you won't be left with a bubbly mess. The key is adding the cream cheese last and only blending it for a few moments until it's just combined. I also let it sit for about ten minutes to get rid of any bubbles if they do rise (they may not! It's cautionary!). If you're super against a blender though, puree the banana and durian in the blender and then in a separate bowl, with a hand mixer whisk together the sugar and eggs before adding the fruit puree, cream, cornstarch, and cream cheese.
Ingredients
- 1 (8-ounce) cream cheese block, room temperature
- 5 ounces durian flesh (fresh, canned, or frozen if in syrup, drain and reduce sugar to 1/4) or the equivalent of one small durian
- 1/2 large banana
- 2 large eggs, 1 egg yolk, room temperature
- 1/3 cup grandulated sugar, plus two tablespoons separated (optional crust)
- 1/2 cup heavy cream or full-fat coconut cream
- 2 tablespoons cornstarch
- 1 teaspoon salt
- Preheat oven to 425 degrees F.
- In a blender or food processor, blend the durian, banana, eggs, sugar, heavy cream, salt until it's thoroughly combined, about thirty seconds. With a sifter, sift in the corn starch and the softened cream cheese and blend until it's just combined, really! No more than 10 to 15 seconds. Let sit for 10 minutes to allow any bubbles to rise and pop them with a wooden stick or fork.
- Line a a 6-inch cake pan with enough parchment paper so it extends over the edges (it rises in the oven). Pour the cheesecake mixture into the cake pan and tap it on the counter a few times to get rid of any extra pesky bubbles. Evenly sprinkle the two tablespoons in the oven for an optional golden crunch. Top Bake for 20 minutes at 425 degrees F and then increase the temperature to 450 degrees F to finish it off and get that iconic carmel-burnt color. The cheesecake will be a bit jiggly and that's good! If it's sloshy, cook for another few minutes.
- Remove from oven and let the cheesecake cool on the countertop for at least an house and then move into the fridge to cool completely (at least for four hours). Serve and enjoy!
