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
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)
- 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.