DURIAN CHEESECAKE

The durian (/ˈdjʊəriən, ˈdʊr-, -æn/) is the fruit of several tree species belonging to the genus Durio. There are 30 recognised Durio species, at least nine of which produce edible fruit, with over 300 named varieties in Thailand and 100 in Malaysia, as of 1987. Durio zibethinus is the only species available in the international market: other species are sold in their local regions. It is native to Borneo and Sumatra.

Named in some regions as the "king of fruits",the durian is distinctive for its large size, strong odour, and thorn-covered rind. The fruit can grow as large as 30 centimetres (12 inches) long and 15 cm (6 in) in diameter, and it typically weighs 1 to 3 kilograms (2 to 7 pounds). Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.

INGREDIENTS:

• 12 ounces cream cheese, room temperature
•  7 fluid ounces sweetened condensed milk
•  1/4 cup pureed fresh durian
•  2 eggs
•  1/2 cup sour cream
•  1 teaspoon vanilla extract
•  1 tablespoon durian or banana extract
•  1 (9 inch) prepared graham cracker crust

DIRECTIONS

• Preheat oven to 325 degrees F (170 degrees C).
• If not using canned or frozen durian puree, cut into husk of a durian fruit and remove one segment of the pulpy inner flesh. Place in a bowl and use a fork to mash the flesh. Reserve 1/4 cup.
• Beat the cream cheese until fluffy. Add the condensed milk and continue beating until smooth. Beat in pureed durian, eggs, sour cream, vanilla extract, and durian or banana extract. Pour the batter into prepared graham cracker crust.
• Bake 1 hour or until filling is set and edges are lightly browned. Serve warm or chill overnight in the refrigerator.