Jackfruit Cheesecake

Baked this last Sunday when I noticed there were some jackfruit and 1 portion of sugar dough left in the fridge.  Taste good for me, but my hubby doesn't like it very much.

Jackfruit Cheesecake

Recipe from Kelly Tang's (A Perfect Cheesecake Cookbook for Beginners'

Sugar Dough Crust:

Ingredients A:

200g softened salted butter

100g icing sugar

1 egg

Ingredients B:

380g plain flour

1tsp vanilla essence

Method:

1.  Beat butter and icing sugar until well combined.  Add in egg and beat well.

2.  Lastly add in flour and vanilla essence and mix into a dough.

3.  Press dough onto a 8" / 20cm round spring form pan and prick some holes with fork.  Bake at 150 - 160C until golden brown.  Remove and leave to cool.

** The above ingredients can make 3 sugar dough crusts for 8" pan.

Jackfruit Cheese Filling:

Ingredient A:

250g softened cream cheese

130g sweetened condensed milk

1 egg

Ingredient B:

35g fresh milk 

20g evaporated milk

150g jackfurit

Extra 100g jackfruit, finely chopped

Method:

1.  Beat  cream cheese and condensed milk until smooth.  Add in egg and mix well.  Slowly add in B mixture and mix well.  Lastly add in chopped jackfruit and mix well.

2.  Pour cheese mixture onto crust and bake at 170C for 35 minutes or until center is set.

3.  Let cake cool in oven with heat off for 1 hour.  Chill in the fridge for 6 hours or overnight before serving.