Pastry chef Gel Salonga discovered her knack for baking after taking a break from corporate work. Now, she bakes full time, crafting delicious cakes and pastries for Aurora Filipino Cuisine and Ted’s in Santa Cruz, Laguna. This recipe, she fuses the Filipino classic bibingka with cheesecake. I have to admit, I love cheesecake and I have to say, the salted egg topping works very well.
¼ cup melted unsalted Magnolia Gold Butter
1 ½ cups crushed La Pacita graham crackers
2 tbsp powdered sugar
5 (225g) pcs. Magnolia cream cheese, softened
5 pcs. Magnolia brown eggs plus 2 egg yolks
1 ½ cups sugar
1/8 cup Magnolia all purpose flour
¼ cup Magnolia all purpose cream
1/8 cup coconut milk
2 pcs. salted egg, shelled and sliced
1. Preheat oven to 180C (350F).
2. In a bowl, combine all ingredients for the crust, then press firmly against the bottom of a 9-inch spring form pan and bake for 15 minutes.
3. In a large bowl, combine cream cheese, eggs and egg yolks, and mix smooth. Add the sugar, flour, cream, and coconut milk. Blend until smooth. Pour batter into prepared pan with the crust.
4. Top with salted egg slices.
5. Bake in preheated oven for 1 hour. Turn the oven off and let the cake cool in the oven with the door closed for 2 hours until set. This prevents cracking. Chill.
Serves 8 to 10
Recipe care of San Miguel Pure Foods Culinary Center. For more recipes visit www.homefoodie.com.ph