Bring something new to the table with this luscious dessert. A topping of durian or mangosteen jam gives cheesecake a fanciful, local spin.
Fruity Cheesecakes
Bring something new to the table with this luscious dessert. A topping of durian or mangosteen jam gives cheesecake a fanciful, local spin.
Ingredients
Fruity Cheesecakes
- 1 1/4 cups graham crackers crumbs
- 3 Table Spoon sugar
- 1/3 Cup Butter melted
- 2 bars (8 ounce) cream cheese softened
- 1/2 Cup sugar
- 2 large Egg
- 1 Cup plain yogurt
- 1 teaspoon vanilla extract
- 1 Cup durian jam
- 1/3 Cup condensed milk
- 1 1/4 cups mangosteen jam
- Mangosteen for garnish
Instructions
- 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.
- Â 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.
- Â 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.
- Â 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. Â
- 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.
- Â 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.
- Â 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.
- Â 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. Â
Tried this recipe?Let us know how it was!
CONTINUE READING BELOW
