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Musang King Durian Burnt Cheesecake is an absolute crowd pleaser amongst all the other durian-flavoured cakes.  The creaminess of the cream cheese paired with the rich, fragrant and complex flavour of durian gives a slow, satisfying melt-in-your-mouth satisfaction.

By far, burnt cheesecake is the easiest cheesecake recipe that any novice baker can bake and not fail. In fact, we suspect if the original Basque burnt cheesecake was accidentally invented from a failed attempt at making cheesecake.

Wangi Durian’s Musang King Durian Burnt Cheesecake recipe takes on a truly Malaysian origin, using condensed milk and corn starch. If you’d like to use castor sugar and cake flour, just replace it on a 1 to 1 ratio. We also have a high proportion of durian to cheese, using a whopping 400g durian flesh to 452g of cream cheese (2 bars of cream cheese).

HOW TO GET MUSANG KING DURIAN PASTE

FROZEN MUSANG KING DURIAN PASTE

These paste are easily available from large, reputable durian sellers. They come in large 1kg packs and if you’re not a commercial baker, we do not recommend using frozen Musang King durian paste.

OVERNIGHT MUSANG KING DURIANS

Durian flavoured cakes are often best done when you have leftover durians that have been sitting in the fridge overnight or for days that you do not wish to consume anymore. The durians are mushy, slightly more pungent and full of flavours but might be a tad watery to consume on its own.

Remove the flesh from the seeds then blend the flesh into a paste.

IMPORTANT NOTES

  1. The cream cheese must be at room temperature to ensure you get a smooth creamy mixture without hard lumps.
  2. If your cake looks like it is going to get too dark (too burnt) on top before it is baked, just cover the top with a foil. We did not cover the top which is why we ended up with a very dark top.
  3. Do not overbake the cake as it will cause it curdle into a quiche consistency. What you want is a creamy cake with a slightly molten texture in the centre.
  4. Give your cake a light jiggle when you take it out of the oven. It should wobble/jiggle in the centre.
  5. Do not serve it immediately when it is hot. The cake needs to firm up as it cools.
  6. We used an 8” cake pan but you can try with 7” cake pan for a taller cake.

SERVING AND STORING DURIAN BURNT CHEESECAKE

Let the cheesecake cool down at room temperature, then store it in the fridge overnight (or at least 4 hours) before serving. Any leftovers can be kept in the fridge for up to 1 week.

However, we strongly suggest to serve this as a frozen cake. When it is served frozen, it’s taste is similar to a frozen ice-cream. Before storing in the freezer, make sure you have cut the cake into serving portions. After you take out from the freezer, let it thaw for a few minutes before serving.

If you have tried our durian burnt cheesecake recipe, let us know what you think in the comments below, share or tag us on your social media.

Category

Yields8 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
 468 Cream Cheese (2 bars x 226g)
 150 Condensed Milk (or 150g castor sugar)
 3 Large Eggs
 400 Musang King Durian Flesh (approximately 9 – 11pcs)
 200 Whipping Cream
 23 Corn Starch or Cake Flour
 1 Vanilla Essence
1

Line 8” cake pan with parchment paper. Allow excess paper to over hang at the sides so you extend the height of the pan later with the parchment paper in case the cake mixture rise above the rim of the pan.

2

De-seed 9 to 11pcs of Musang King durians for 400g of durian flesh.

3

Use a blender to blend the durian flesh into a paste.

4

Preheat oven at 220oC.

5

Beat softened cream cheese on medium speed until smooth and creamy.

6

Add condensed milk into cream cheese and continue to beat until condensed milk is blended smoothly with the cream cheese.

7

Add eggs one at a time as you continue to beat on medium speed. Constantly scrape the sides of the bowl to ensure all ingredients are evenly mixed.

8

Add Musang King durian paste and vanilla essence into cheese mixture. Beat on low speed until just mixed.

9

Then add corn starch and continue to beat on low speed until it’s mixed in.

10

Slowly pour in the whipping cream while the mixer is beating until everything is evenly combined.

11

Pour cheese mixture into cake pan and bake for 25 to 30 minutes until the top is almost charred but the middle of the cake is still jiggly when you shake it.

12

Let the cake cool at room temperature for 1.5 to 2 hours.

13

If you serve it right away, the inside will not be set yet.

14

Serve it at room temperature for a gooey, creamy texture or refrigerate for 4 to 6 hours to allow it to set for a firmer cake.

Ingredients

 468 Cream Cheese (2 bars x 226g)
 150 Condensed Milk (or 150g castor sugar)
 3 Large Eggs
 400 Musang King Durian Flesh (approximately 9 – 11pcs)
 200 Whipping Cream
 23 Corn Starch or Cake Flour
 1 Vanilla Essence

Directions

1

Line 8” cake pan with parchment paper. Allow excess paper to over hang at the sides so you extend the height of the pan later with the parchment paper in case the cake mixture rise above the rim of the pan.

2

De-seed 9 to 11pcs of Musang King durians for 400g of durian flesh.

3

Use a blender to blend the durian flesh into a paste.

4

Preheat oven at 220oC.

5

Beat softened cream cheese on medium speed until smooth and creamy.

6

Add condensed milk into cream cheese and continue to beat until condensed milk is blended smoothly with the cream cheese.

7

Add eggs one at a time as you continue to beat on medium speed. Constantly scrape the sides of the bowl to ensure all ingredients are evenly mixed.

8

Add Musang King durian paste and vanilla essence into cheese mixture. Beat on low speed until just mixed.

9

Then add corn starch and continue to beat on low speed until it’s mixed in.

10

Slowly pour in the whipping cream while the mixer is beating until everything is evenly combined.

11

Pour cheese mixture into cake pan and bake for 25 to 30 minutes until the top is almost charred but the middle of the cake is still jiggly when you shake it.

12

Let the cake cool at room temperature for 1.5 to 2 hours.

13

If you serve it right away, the inside will not be set yet.

14

Serve it at room temperature for a gooey, creamy texture or refrigerate for 4 to 6 hours to allow it to set for a firmer cake.

How to make Musang King durian burnt cheesecake