BIBINGKA CHEESECAKE

Ingredients:

3-1/4	cups (325 g)	finely crushed graham crackers
1/4	cup (53 g)	brown sugar
1	tsp (2.8 g)	cinnamon powder
1	tsp (4.7 g)	MAGNOLIA GOLD BUTTER UNSALTED, melted

2	packs (225 ge ach)	MAGNOLIA CREAM CHEESE
1	cup (200 g)	sugar
2	tsp (4 g)	vanilla extract
1/2	tsp (3.5 g)	lemon juice
1	tsp	grated lemon rind
8	pc (400 g)	MAGNOLIA BROWN EGGS, use only 5 eggs and 3 egg yolks
1/2	cup (133 mL)	coconut cream
1	pack (250 mL)	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup (30 g)	MAGNOLIA ALL PURPOSE FLOUR

2	tbsp (28 g)	MAGNOLIA GOLD BUTTER UNSALTED, softened
1/2	cup (100 g)	shaved MAGNOLIA QUESO DE BOLA
2	tbsp (24 g)	muscovado sugar
2	pc (100 g)	salted egg, sliced
1/4	cup (24 g)	toasted desiccated coconut

Procedure:

Preheat oven to 275°F and line with aluminum foil one 9-inch diameter ring mold pan. Set aside.
To make the crust, combine ingredients in a mixing bowl. Mix well. Press mixture onto bottom of prepared pan. Set aside.
To make the filling, beat cream cheese and sugar until light and fluffy. Add vanilla, lemon juice, lemon rind, eggs, cream and flour. Beat until smooth. Fold in cheese. Pour into prepared pan and place pan on top of a large shallow pan half-filled with water.
Bake for 30 minutes and then top with salted eggs and continue baking for additional 45 minutes. Turn oven off and leave cheesecake inside the oven for 30 minutes more, and then cool completely.
Chill for at least 4 hours before unmolding the cheesecake.
Brush with butter and top with shaved cheese, desiccated coconut. Sprinkle with muscovado sugar.

Makes 8-12 servings.

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