In a small pot over medium heat, whisk together the cream cheese and sugar, until melted and smooth.

Add in lime juice and beat again, until they are evenly combined. Best with fresh Musang King durian flesh.

Blend durian flesh, milk & whipping cream with hand blender until creamy. Set aside.

Mix in the durian paste mixture with low heat double boiling again.

Then beat till smooth.

Mix in the butter.

With another bowl, mix cake flour, corn flour & egg yolks together. Whisk until smooth.

Pour egg better into cheese batter, continue whisking until smooth.

Beat egg whites into soft peak meringue.

Incorporating sugar in 2-3 separate batches.

Meringue is done when it forms soft peaks.

Incorporate meringue into cream cheese mixture in 3 separate batches.

Then, fold until they are fully combined.

Preheat the oven to 160°C

Line the bottom of the 7-inch cake ring with parchment paper, and pour in the batter.

Then smoothen the surface.

Then smoothen the surface.

Pour hot water (1-2cm) into the tray.

Bake for 20 minutes in 160°C. Then increase the heat to 180°C, and bake for another 10 minutes with oven door slightly open.

Cool down on the rack and remove from the cake ring.

Enjoy the fluffy Souffle Cheesecake rich in Musang King Flavour!