Dr. Peter Achutha had been experimenting with pastry dough and bread making techniques for a year and a half. His goal was to make pastry doughs that are easy for the inexperienced baker or amateur baker.
The key to making an airy, light and crunchy pastry is to replace the all-purpose flour with a mix of bread flour and self-raising flour. Bread flour has high absorbency hence oils and butter will not leak out of the dough during baking. Furthermore bread flour has a high gluten content which results in the pastry being stronger and not too brittle. The self-raising flour allows the pastry to rise a little during baking, thereby ensuring the pastry is light and airy and crunchy. Here in lies the secret of making crunchy light pastry without the worry of over mixing or under mixing butter into the flour.
Durian is a favorite fruit among Malaysians and many people from Asia love it too. There are many varieties of durians on the market. One of the best varieties is the Raja Musang or Musang King variety which originates from Gua Musang area of Kelantan. The Raja Musang variety is now grown in many other parts of Malaysia and is available in most hypermarkets.
Dr. Peter Achutha says "The Raja Musang durian variety is the best durian variety for making durian cheesecake or durian creme caramel. The durian flesh is very creamy and is light yellow or beige to yellow in colour. This combination of colour and texture makes it ideal for blending with cream and cream cheese. If you get your recipe right and have selected a good durian fruit, your durian cheesecake will almost taste like durian ice cream. Simply delicious."
Dr. Peter Achutha's durian cheesecake recipe is quick and easy to make. For more details on how to make his durian cheesecake please visit his website at http://bachutha.com/