After traveling around the US and getting addicted to The Cheesecake Factory, which serves 50 kinds of cheesecakes, Namee Jorolan, who shares this recipe with us, realized that the possibilities are endless. This cheesecake is her attempt to combine things she learned from culinary internships abroad and local flavors she loves. You can use any pastillas you like, but Namee, who hails from Pampanga, recommends Magalang pastillas, which are made from fresh carabao’s milk and are perfectly sweet and creamy.
Makes 1 (9-inch) cheesecake Prep Time 20 minutes Baking Time 30 to 40 minutes
1/2 cup butter, melted, plus extra for greasing
2 cups crushed digestive biscuits, (we used 32 Marie biscuits)
8 to 10 (2-inch) pieces pastillas, plus more for decorating
(Click to see recipe for No-cook Pastillas de Leche)
2 bricks or 450 grams cream cheese, at room temperature
1/2 cup sugar (preferably caster sugar)
1 teaspoon vanilla extract
4 eggs, beaten lightly
1/4 cup store-bought dulce de leche (or use homemade caramelized sweetened milk)
confectioners' sugar for dusting or dulce de leche for drizzling
(To make dulce de leche, see tip of Apple Panini recipe)
1 Preheat oven to 350ºF. Grease the sides and base of a 9-inch springform pan.
2 Mix crushed biscuits with melted butter and press down onto the base of the pan.
3 Spread pastillas over the base and chill until ready to assemble.
4 Using a mixer, beat cream cheese, sugar, vanilla, and eggs together until smooth and creamy.
5 Remove pan from refrigerator. Pour cream cheese mixture over the top of the pastillas and swirl dulce de leche in the mixture.
6 Bake for 40 minutes or until pale golden. When you gently shake the pan, the cake should only wobble slightly
7 Remove from the oven and allow to cool in the pan for about 10 to 15 minutes. Run a knife around the edge of the pan to loosen the cake. Carefully remove the cheesecake from the pan. Transfer to a serving plate. Sprinkle top with a few pieces of pastillas, then dust with confectioners’ sugar or drizzle with dulce de leche.
8 Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.
Photography by At Maculangan | Art Direction by Jonathan Roxas | Food Styling by Rachelle Santos | Prop Styling by Elaine P. Lim | Cake Stand from Cupcakes By Sonja
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