Delectable Vegan Malaysian Durian Cheesecake with Coconut Lime Sauce

Allergens

Tree nuts (cashews)

Ingredients

• 1.5 cups durian flesh (preferably D24 variety)
• 1.25 cups raw cashews, soaked overnight and drained
• 3/4 cup coconut cream
• 1/2 cup maple syrup
• 1/4 cup lemon juice
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• For the coconut lime sauce:
• 1 cup coconut cream
• Zest and juice of one lime
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Begin by making the durian filling. In a blender, combine the durian flesh, soaked cashews, coconut cream, and maple syrup. Blend until smooth and creamy.
2. Next, create the cheesecake base. In a separate bowl, whisk together cornstarch, lemon juice, salt, cinnamon, and nutmeg. Gradually mix this mixture into the durian cashew blend.
3. Pour the mixture into a springform pan and smooth the top with a spatula. Cover and refrigerate for at least 4 hours or overnight to set.
4. Prepare the coconut lime sauce by whisking together coconut cream, lime zest, lime juice, maple syrup, and vanilla extract in a small bowl. Refrigerate until ready to serve.
5. To serve, remove the cheesecake from the refrigerator and carefully transfer it onto a serving plate. Drizzle the coconut lime sauce over the top of the cheesecake and around the edges, creating a beautiful contrast of colors.

Chef’s Insight

Durian can be an acquired taste, but when combined with the sweetness and tanginess of the coconut lime sauce, it creates a harmonious balance that is sure to delight your taste buds!

Notes

Be sure to use ripe, high-quality durian for the best flavor.