Bibingka Cheesecake

Cooking Time
30 mins - 1 hour

# of Servings

Difficulty
Moderate

Allergens
milk, eggs, wheat

Calories per serving

Nutrients

MEASUREMENT CONVERTER

=

Ingredients

Crust

3-1/4	cups	finely crushed graham crackers
1/4	cup	brown sugar
1	tsp	cinnamon powder
1	tsp	MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling

2 (225 g each)	packs	MAGNOLIA CREAM CHEESE
1	cup	sugar
2	tsp	vanilla extract
1/2	tsp	lemon juice
1	tsp	grated lemon rind
8	pc	MAGNOLIA BROWN EGGS, use only 5 eggs and 3 egg yolks
1/2	cup	coconut cream
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR

Topping

2	tbsp	MAGNOLIA GOLD BUTTER UNSALTED, softened
1/2	cup	shaved MAGNOLIA QUESO DE BOLA
2	tbsp	muscovado sugar
2	pc	salted egg, sliced
1/4	cup	toasted desiccated coconut

Procedure

1	Preheat oven to 275°F and line with aluminum foil one 9 inch diameter ring mold pan. Set aside.
2	To make the crust, combine ingredients in a mixing bowl. Mix well. Press mixture onto bottom of prepared pan. Set aside.
3	To make the filling, beat cream cheese and sugar until light and fluffy. Add vanilla, lemon juice, lemon rind, eggs, cream and flour. Beat until smooth. Fold in cheese. Pour into prepared pan.
4	Place pan on top of a large shallow pan half-filled with water. Bake for 30 minutes top with salted eggs and continue baking for additional 45 minutes. Turn oven off and leave cheesecake inside the oven for 30 minutes more, and then cool completely.
5	Chill for at least 4 hours before unmolding the cheesecake. Brush with butter and top with shaved cheese, desiccated coconut. Sprinkle with muscovado sugar.