Makes a 5-inch mini cake
For the cookie base:
3 tbsp salted butter
5 pieces original digestive biscuits, crushed

For the cheesecake filling:
200g Philidaphia cream cheese, room temperature
30g caster sugar
1 egg yolk
½ tsp vanilla extract
1 tbsp all purpose flour
150g durian flesh, mashed with fork
1 egg white
A pinch of cream of tartar
2 tbsp castor sugar
100ml heavy whipping cream

1 Grease and line a baking pan with parchment paper.
2 Melt the butter, and add to the crushed biscuits. Mix until well-combined.
3 Press the mixture into the baking pan until it covers the base.
4 Bake the cookie base in a 160 deg C preheated oven for 10min. Remove from oven, and let cool.
5 Beat the cream cheese until smooth. Add the sugar and continue beating until well-mixed. Scrape the sides to make sure everything is mixed in.
6 Add the egg yolk and vanilla extract, and mix well. Then add the flour, and mix well.
7 Fold in the durian flesh, and stir until it’s just mixed in.
8 In another clean bowl, beat the egg white until foamy. Add the cream of tartar and sugar, and beat until stiff peaks form.
9 Pour some water into a baking tray to create a water bath. Then wrap the base of the cake pan containing the cookie base with aluminium foil to prevent the water from seeping in.
10 Gently fold in the egg white into the cream cheese mixture.
11 Pour the batter into the cake pan containing the cooled cookie base. Bake in a 160 deg C preheated oven for 30min. Do not over-bake the cheese cake. As long at the top is not watery or wobbly, it should be done when the baking time is up.
12 Let cool completely before refrigerating it. Chill for at least 4hrs or overnight.

Recipe courtesy of food blogger Bee Bee,