Cream cheese 125g
Plain yogurt 100g
Place 2 digestive biscuits in a resealable plastic bag and crush them with a rolling pin. Add melted butter and mix well. I used Taiping paper box whole wheat biscuits with sesame flavor, which is relatively low in calories among biscuits. For a 6-inch cake mold, wrap the bottom with aluminum foil and grease the sides with butter. Pour the mixed butter biscuit crumbs into the mold and press flat with the back of a spoon. Soften cream cheese at room temperature, stir with a hand mixer until smooth, add granulated sugar at once and stir gently, then add eggs one at a time and mix thoroughly. Add cake flour and stir until well combined. Add durian powder and stir until well combined. Add whipping cream and stir well. After this step, lemon juice and vanilla extract are normally added, but I omitted them as I did not have them on hand. Add yogurt and stir well. I used homemade yogurt, which is very thick. Strain the mixed cheese batter through a fine mesh sieve to remove lumps.
10. Pour into the mold, then bake in a preheated oven at 180°C for 50-60 minutes. Adjust the time as needed; my oven has a lower temperature, so I added an extra 20 minutes of baking. 11. Bake until the edges are browned. After cooling, place the cake together with the mold in the refrigerator for 2-3 hours. This is how it looks when freshly baked. 12. To unmold, wrap the mold with a hot, damp towel (heat in the microwave for 1-2 minutes) to loosen the cake.
