Puto Bumbong Cheesecake Recipe

Bring in the Christmas feels!

The puto bumbong cheesecake is a Basque burnt cheesecake version made with ube halaya, shredded coconut, and coconut milk. It’s topped with cheddar cheese and muscovado sugar for a sweet and savory taste. This flavor is a “Simbang Gabi” Filipino kakainin incorporated into a cheesecake. 

Puto Bumbong Cheesecake Recipe

Sugar Mommah PH Bakeshop, Reader Recipe
Bring in the Christmas feels!
Prep Time 20 minutes
Cook Time 1 hour
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snacks/Merienda
Cuisine Filipino, Spanish
Servings 2

Ingredients
  

Puto Bumbong Cheesecake Ingredients

  • 450 Grams cream cheese at room temperature
  • 1 Cup white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 Cup coconut milk
  • 1/2 Cup heavy or all-purpose cream
  • 1/8 Cup all-purpose flour
  • 1/4 Cup ube halaya
  • 1/8 Cup ube flavoring
  • 1/4 Cup shredded coconut (for topping)
  • 1/3 Cup muscovado sugar (for topping)
  • 1/2 Cup cheddar cheese (for topping)

Instructions
 

  • Preheat the oven at 400 degrees F/200 degrees C. Line a 6x2-inch springform pan with parchment paper. Set aside.
  • Beat cream cheese and sugar in the bowl at low speed until smooth and free of lumps. Add 1 egg at a time while continuously mixing at medium speed. Add vanilla extract. Mix again at low speed.
  • In a bowl, mix flour, coconut milk, and heavy cream or all-purpose cream.
  • Slowly add this coconut milk mixture into the cream cheese mixture. Add ube halaya and ube flavoring. Mix at medium speed, making sure not to overbeat.
  • Pour the cheesecake mix into the pan. (Do not fill past the brim.)
  • Bake for 45 minutes. Cool completely then and refrigerate overnight.
  • Top with shredded coconut, muscovado sugar, and cheese before serving.
Keyword puto bumbong recipe
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