• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 8 people
  • Difficulty Normal

Recipe Description

This is a simple recipe which combines the goodness of durian in a cheesecake. Try bake this amazing durian cheese cake at home now!

This recipe is best with
Anchor Cream Cheese

Recipe Ingredient

  • Biscuits base (mix all together):
  • 170g digestive biscuits (crushed)
  • 30g brown sugar
  • 30g desiccated coconut
  • 50g corn flakes
  • 180g butter (melted)
  • Durian filling:
  • 500g cream cheese
  • 100g icing sugar
  • 20g corn flour
  • 200g sour cream or natural yogurt
  • 150g whipping cream
  • 4 eggs
  • 500g durian (mashed)


  1. Press the biscuit base into a springform pan 23cm (9in) and set aside.
  2. Preheat oven to 150 degrees Celcius.
  3. For durian filling, beat cream cheese and icing sugar until smooth, dissolve corn flour in sour cream, and mix into the cheese mixture.
  4. Blend in cream until mixture thickens and slowly beat in eggs one at a time.
  5. Lastly, add in the durian and mix until just combined.
  6. Pour filling on biscuit base. Place cake pan in water bath and bake for 50-60 minutes until filling is set but still wobbly at the centre. Turn off the oven.
  7. Leave cake in oven for 30 minutes with the door ajar.
  8. Remove cake from water bath and allow the cake to cool before refrigerate overnight.
  9. Unmold the cake and garnish as desired. Serve.

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3 thoughts on “Baked Durian Cheese Cake”

  1. Aunty Dora - June 24, 2015 at 6:30 pm

    Just to check if the water will sip in to the cake by using water bath method with loose base pan?

  2. Kara - September 18, 2023 at 2:24 pm

    Thanks for the recipe! We made it and it turned out great! We had too much durian for us to finish, and thought it might keep better for longer, and without making everything in the fridge smell so much like durian if we made it into a baked thing. I was pleasantly surprised by this recipe with how much egg and durian it has (a whole half kilo!), and how little flour, cream cheese, gelatin etc. The end result was creamy and light. You can still definitely taste the durian, so I wouldn’t recommend it to absolute durian haters, but the pungency was toned down, and the taste is not as intensely custard/garlicy. I did end up cutting up the durian with kitchen scissors though, to shorten the fibers, apart from just mashing it. Some butter did seep out into the bain marie water, but I’m not sure if it made the crust any soggier. The crust could do with some prebaking, as it could have been crunchier. It would have been nice to have topping or decoration ideas included in the recipe.

    • Muhammad Imran Bin Mohd Azmi - September 18, 2023 at 2:36 pm

      Hey Kara

      You’re very welcome! We’re delighted to hear that you enjoyed the recipe and that it helped you find a delicious way to use up your excess durian.If you have any more questions or would like to share more of your culinary adventures, please feel free to reach out. Happy cooking from Us Kuali Team!


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