Preparation Time: 1 hour
Setting Time: Overnight
Ingredients
Base (22cm non-stick springform pan)
- 230g digestive biscuit crumbs
- 115g butter, melted
Filling
- 250g Kraft Philadelphia cream cheese
- 250g durian, chopped
- 2tbsps gelatine, dissolved in 100ml boiling water and cooled
- 115g castor sugar
- 300ml whipped cream
Method
- Mix the biscuit crumbs with the melted butter and press into the base of the springform pan. Chill.
- Mix the gelatine powder in a container with water. Put the container in warm water to prevent the gelatine from setting.
- Beat the cream cheese and sugar with an electric mixer until smooth. Mix in the chopped durian and gelatine. Set aside.
- Whip the cream until a soft peak forms. Fold whipped cream into the cream cheese mixture evenly.
(This is the most important step! The mixture MUST be even. To check, scoop up a spoonful and dribble it back into the bowl. If you can see white streaks or spots, then it’s still uneven) - Pour the mixture onto the biscuit base and smooten top with a spatula. Chill overnight before serving.
- Top with toasted almond nibs and serve cold.