Durian Cheesecake

[Crust] Crush the digestive biscuits, add melted butter, mix well, then pour into a buttered cheesecake mold, flatten, and freeze.

[Cheese Batter] Cream cheese should be softened to room temperature, and frozen durian flesh should be heated in the microwave to thaw.

Use a K-beater to beat the cheese and sugar until soft and mixed, then add the cornstarch and mix well.

Add the egg yolk and beat until smooth, gradually adding the light cream while beating.

Add the durian flesh and vanilla extract, and mix well.

Add sugar and salt to the egg whites and whip until they reach stiff peaks. Gently fold the cheese mixture and meringue together, then pour into the mold.

Charge into the furnace with High Pik C95, bake at 140°C for 60-80 minutes.

After removing from the oven and cooling, place it in the freezer. Once frozen solid, unmold it, spread light cream unevenly on the surface, and sprinkle with moisture-proof powdered sugar.