Puto Bumbong Cheesecake Recipe

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.