Name: Burnt Basque Bibingka Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 250g cream cheese, room temperature; 2 eggs; 2 teaspoon vanilla paste/essence; 3 tablespoons rice flour or plain flour; 1/2 cup caster sugar; 1/2 cup heavy or double cream; cubes of fetta cheese; Salted duck egg slices; Toasted coconut flakes mixed with brown sugar

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As usual I’m late to the burnt Basque Bibingka Cheesecake party. I am not what you’d call a trendsetter. I must say, I first tried the basque cheesecake by accident in a small stall at the famous Borough Market in London. Borough Market sells specialty foods, fresh fruits ,vegetables , cheeses and all kinds of baked breads and pastries. In other words, heaven for the likes of me. I was just browsing around trying this and that when I happen to see a stall selling Iberico ham and next to it was a stall selling Spanish sweets like dulce de Leche and quince pastes.

Of course I had to try them all, and one of the goodies I had was the unassuming burnt cheesecake. One bite of the charred edges and I thought to myself, if it had salted eggs or white cheese and sugar coconut it would taste just like the Bibingka from back home. What do I know? Next thing I see Burnt Cheesecake/Bibingka hybrid all over the place.

As for the Iberico ham, it was excellent as to be expected. Meltingly tender and so delicious. The dulce de Leche didn’t have a happy ending. I wanted to bring it to Sydney and as I travel light with only a hand carry everywhere I go, I placed it in my bag. It was unfortunately confiscated by the authorities as it was deemed liquid. I never got to try it!

What is Basque Bibingka Cheesecake?

This cheesecake is like the original Basque with the burnt top and the creamy centre. What makes this different from the original is the addition of salted duck eggs and cheese ( in this case feta) as toppings, which are traditional add ons for Bibingka. If you’re not familiar with Bibingka, it’s a Filipino rice cake with burnt top and edges (just like Basque Cheesecake), baked with heat source from over and under . In the Philippines, the cheese topping is usually white Buffalo cheese (Kesong Puti) which is very similar in taste to feta. Then a final brush with melted butter and sugar coconut flakes completes .

Of course, a Bibingka isn’t a Bibingka without a banana leaf lining. I have a small struggling banana plant just for this! The banana leaf adds a hint of earthy flavour and its an extra protection against the high temperature required to bake this cheesecake. And to complete the Bibingka experience I’ve used rice flour in this recipe because after all Bibingka was originally a rice cake. And just like most of the native Filipino cakes, this is also unintentionally gluten free.

Deliciously Creamy with Burnt Tops and Edges

Key Ingredients..

Cream Cheese– I use Philadelphia brand but any will do.
Rice Flour – Just to get a nice firmer texture. Maybe substituted with plain flour.
Pantry / Fridge Staples – Eggs, Caster Sugar ,vanilla paste or essence , heavy cream
Optional Toppings – Sliced Salted Eggs*, Cubes of Fetta Cheese, Coconut Flakes mixed with Sugar

Easy does it…

I like my cheesecake creamy,not runny so I baked mine for 30 minutes. If the top is not browned enough for your liking, give it a spell on the broiler, but keep an eye on it as there’s a fine line between burnt and charred. Follow the steps below and you’ll be right! Also, if you’re not ready for salted egg/feta cheese in your dessert, omit the toppings and you’ve got yourself the original Basque Cheesecake Version.

Basque Cheesecake prep — Basque Cheesecake Bibingka Steps

Line the pan with baking paper. If using banana leaves, layer the leaf on top of the baking paper.
Combine all the ingredients except the toppings in a mixing bowl with paddle attachment. Mix on slow for a minute, then medium high for about 5 minutes until homogenised.
Add desired toppings give the baking tin a tap to level it and bake for 30 minutes.
Chill in the fridge for at least six hours preferably overnight. Ideally you make this cheesecake the day before you need it so it will firm up nicely.