Fruity Cheesecakes

Preheat oven to 350°F. Cover the bottom of an 8-inch round spring form pan with aluminum foil. Set aside.

Make the crust: Mix together graham cracker crumbs and sugar in a medium bowl. Add melted butter and mix well. Press mixture onto the bottom of the prepared pan. Bake for 10 minutes. Let cool.

 Make the cheesecake: In a bowl of a mixer fitted with the whisk attachment, whip cream cheese and sugar until smooth. Add one egg at a time, blending after each addition. Add yogurt and vanilla; mix just until blended.

Pour mixture over prepared crust and bake for 1 hour or until set. Let cool.

 Make the durian topping: In a saucepan over low heat, mix jam and condensed milk. Cook just until the jam melts and the texture of the topping thickens slightly. Let cool.

 Pour cooled durian topping onto the cooled cheesecake. Alternatively, you can spread mangosteen jam on top instead of the durian jam. Refrigerate for 2 hours. Garnish with mint and mangosteen halves before serving.

 

Preheat oven to 350°F. Cover the bottom of an 8-inch round spring form pan with aluminum foil. Set aside.

Make the crust: Mix together graham cracker crumbs and sugar in a medium bowl. Add melted butter and mix well. Press mixture onto the bottom of the prepared pan. Bake for 10 minutes. Let cool.

 Make the cheesecake: In a bowl of a mixer fitted with the whisk attachment, whip cream cheese and sugar until smooth. Add one egg at a time, blending after each addition. Add yogurt and vanilla; mix just until blended.

Pour mixture over prepared crust and bake for 1 hour or until set. Let cool.

 Make the durian topping: In a saucepan over low heat, mix jam and condensed milk. Cook just until the jam melts and the texture of the topping thickens slightly. Let cool.

 Pour cooled durian topping onto the cooled cheesecake. Alternatively, you can spread mangosteen jam on top instead of the durian jam. Refrigerate for 2 hours. Garnish with mint and mangosteen halves before serving.