Durian Basque Burnt Cheesecake

Planning Durian Basque Burnt Cheesecake for the next Arizona Gourmet Club Meet. First attempt and it’s a charm 😊.


  • 250g cream cheese at room temperature
  • 150g durian pulp
  • 60g sugar
  • 3 large eggs
  • 2 Tbsp cake flour
  • 1/2 Tbsp corn starch
  • 250ml heavy cream


  1. Preheat oven to 450 degrees F on convection bake mode.
  2. Line a 6 inch springform pan with parchment paper.
  3. Blend all ingredients in a blender until smooth. Pour into lined pan.
  4. Bake for 30 mins. The top will starts to brown. Increase baking time 2 mins at a time until the top turned dark brown.
  5. Remove from oven and cool on cooling rack with cake in the pan.
  6. When cooled, cover with a towel (to prevent condensation on the top), chill in the refrigerator until cake is set.
  7. Remove from fridge 30 minutes before serving.
  8. Slice and enjoy.
Musang King 😍. If only I can get fresh ones in Arizona. Not going to happen. This will do.
Press removable base over parchment paper into pan. Then swap the order. Easy.
Can’t imagine an easier recipe. Blend all in one jar 😁
Blended. Smooth.
About 3 and half cup total.
Pour into lined pan.
450 F convection bake for 30 mins. Inhale the durian aroma while it is baking 😀
2-min increments after 30 min till top turned dark brown.
Cooled. Remove from pan and peel back parchment paper carefully.
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