Bibingka Cheesecake

5 from 7 votes

Bibingka cheesecake is the latest and greatest Filipino dessert mashup. Sweet and salty bibingka and creamy, dreamy cheesecake combine for a truly extraordinary treat.

Prep Time15

Cook Time1 15

Cooling Time15

Total Time1 45

Course: Dessert

Cuisine: Filipino

Servings: servings

Calories: 112kcal

Author: Jolina

Equipment

Ingredients

4 8-oz blocks cream cheese room temperature
1½ cups granulated sugar
6 pieces large eggs room temperature
1 14-oz can coconut cream
1 tsp salt
1 tsp vanilla extract
⅓ cup all-purpose flour
slices salted eggs I use 2-3 eggs
slices cheddar cheese plus more shredded cheese for topping
unsweetened shredded coconut optional topping

US Customary - Metric

Instructions

Preheat oven to 400F.
Grease a 10-inch springform pan then line with 2 overlapping sheets of parchment paper, making sure the parchment comes up at least 2 inches above the sides of the pan (the cheesecake will rise). Optionally, you can use banana leaves to line your pan for that authentic smokey bibingka flavor (see note).
In large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese and sugar on low-medium speed until very smooth, no lumps remain, and sugar has dissolved (2-3 minutes). Remember to scrape the sides and bottom of your bowl.
4 8-oz blocks cream cheese, 1½ cups granulated sugar
Increase speed to medium and add eggs one at a time, ensuring each addition is well blended before adding the next (15-20 seconds between additions). Again, remember to scrape your bowl.
6 pieces large eggs
Reduce your mixer speed to medium-low then add coconut cream, salt, and vanilla. Beat until combined (about a minute).
1 14-oz can coconut cream, 1 tsp salt, 1 tsp vanilla extract
Sift flour over cream cheese mixture using a fine-mesh sieve.
⅓ cup all-purpose flour
Beat on low speed until incorporated (15-20 seconds). After scraping your bowl for any flour that might be stuck on the sides or bottom, continue to beat until your cheesecake batter is very smooth, homogenous, and silky (10-15 seconds).
Pour batter into prepared pan and top with salted eggs and sliced cheese.
slices salted eggs, slices cheddar cheese
Bake for 60 minutes or until the sides are set.
Increase oven temperature to 500F and bake for another 10-15 minutes or until you get that nice burnt exterior.
Remove from oven, allow to cool slightly in the pan (the cheesecake will deflate as it cools), before removing from pan.
Once completely cool, carefully peel away parchment or banana leaves from the sides of the cake, slice and serve. Top with shredded cheese, shredded coconut, or both.

Video

Notes

Yield depends on how big or small you slice your cheesecake. This is a very rich cake and a little goes a long way. The estimated nutrition information is based on 12 servings.
You’ll need to find ways to make your parchment paper or banana leaves to fit your round pan i.e. fold it in places. This means it won't lie flat so you won’t end up with a clean, smooth outer edge to your cheesecake. This is perfectly fine. You’ll get a similar rustic look to bibingka.
Make sure to thoroughly rinse and dry banana leaves, if using. And to make them more pliable, pour boiling water over them (repeat a few times) or pass them over a small open flame (be careful because they will catch on fire or burn) until soft.
If your bibingka cheesecake still looks pale after the recommended bake time, try broiling it on high for 1-2 minutes. Watch it carefully though because you want a burnt look, not burned cheesecake.
Bibingka cheesecake can be made 1 day ahead. Cover and chill in the fridge. Best served at room temperature but also delicious chilled.

Nutrition