Description
Cream cheese, coconut cream, salted duck eggs and cheese baked into a caramelised burnt cheesecake with bibingka flavour.
Ingredients
Units Scale
- 2 packs 250 g cream cheese, softened at room temperature
- 3/4 cup granulated sugar
- 3 large eggs
- 250 ml coconut cream
- 1 1/2 tbsp all purpose flour
- 1/2 tbsp cornflour
- 1 tsp vanilla extract
- 1/2 cup quickmelt or Kraft Eden cheese, grated
- 2 salted duck eggs, sliced
- Banana leaf, cut to fit an 8 x 3 inch springform pan
Instructions
- Preheat the oven to 230°C.
- In a stand mixer, beat the cream cheese on medium speed until very smooth.
- Add the sugar and continue beating until fully incorporated and silky.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the coconut cream and vanilla extract, then beat on medium speed until combined.
- Lift the mixer head and sift in the flour and cornflour. Lower the mixer and beat just until the batter becomes smooth and even. Avoid overmixing.
- Line an 8 x 3 inch round springform pan with banana leaf, pressing it firmly into the bottom and sides. Fold and crease as needed so it fits snugly.
- Pour the batter into the prepared pan. Arrange the sliced salted duck eggs on top.
- Bake for 20 minutes.
- Remove briefly, sprinkle the grated cheese over the top, then return to the oven and bake for another 20 minutes or until the surface has caramelised and turned dark. The centre should still jiggle slightly.
- Remove from the oven and let it cool completely. The cake will continue to set as it cools.
- Release the springform pan, peel away the sides carefully and refrigerate before serving for the best texture.