More Cheesecakes

Hi everybody, how are you? It's been awhile that I had not posted any recipes here. Last year was a very fruitful year for me as I delivered my twins (yes, twins :) the best gift from God! At the same time, it was a busy year as I had to juggle my time for different things: work, family, babies etc. In other words, I had no time at all for myself! Having said all that, I really enjoyed (and still enjoying) being a mother especially when seeing my twins growing day by day -- it's something beyond any words that can describe for the joy and experience I am going through!

Although I had not been touching my baking utensils for awhile, as time went by I just could not suppress the emotion and passion (for baking) any longer... so, despite of my busy schedule I went ahead to bake for the first time after my delivery. Early this year, I baked a Key Lime Cheesecake - a good combination of the sourish taste of lime and the sweetness in the cream cheese. The result was really heavenly delicious!

Here is the Key Lime Cheesecake recipe:
(Note: If possible, use lime instead of lemon as the taste is so much different) 

Lime custard:
6 lg. egg yolks
3/4 c. sugar
6 T fresh Key lime juice
1 tsp. Key lime zest

Crust:
1-3/4 c. graham cracker crumbs
1/4 c. sugar
1/2 tsp. salt
1/2 c. unsalted butter, melted and cooled

Filling:
2-8 oz. pkg cream cheese
2/3 c. sugar
2 lg. whole eggs
3 T fresh Key lime juice w/pulp
1 T Key lime zest

Topping:
16 oz. sour cream
3 T sugar

Method:
1.  Preheat oven to 350°F. Position rack in the center of oven. A 9-inch springform pan wrap with foil.
2.  In a small sauce pan, combine all ingredients for the lime custard and whisk over medium heat until it thickens and bubbles around the edges of the pan. Let bubble about 30 seconds then remove from heat to cool slightly before scraping into a bowl to cool to room temp.
3.  Crush crackers until become crumbs. Add sugar, salt, and cooled melted butter. Blend well. Press contents onto the bottom and half way up the sides the springform pan. Bake the crust until set, about 5 minutes. Remove from oven to cool completely.
4.  In a large bowl, combine cream cheese, sugar, eggs, pulpy lime juice, and zest. Mix until creamy.
5.  After the crust is cool, carefully spoon the lime custard into the bottom and smooth evenly. Then spoon the filling over the lime custard, again carefully smoothing to completely cover the first layer. Set the springform pan inside the large baking pan and place on the oven rack. Pour hot water into the large baking pan until the level reaches about half way up the side of the springform pan. Bake for 45 minutes.
6.  Combine sour cream with the 3T of sugar and carefully spread over the top of the cheesecake. Put it back in the oven and bake for an additional 10 minutes, just until the topping is set.


Durian Cheesecake 

Malaysian generally loves Durian. In fact, we use Durian in many recipes such as Durian mooncake, Durian cake/crepes, Durian cream puffs, Durian ice cream etc. Now is the Durian season and it's quite cheap to buy in bulk. I bought some (the 'Kampung' flavour) few weeks ago and had them made into a Durian Cheesecake. Since Durian is quite sweet, to counterbalance the sweetness I used chocolate biscuits as base and for the topping I used cocoa powder mixed with water. The result is 'OK' - Durian taste is too overwhelming that it suppressed the cream cheese. Honestly, I am not so satisfied with the result but my dad loves it!