Makes 1 cake
Preparation and cooking time 2 1/2 hours including freezing time


1 ½ cups pasencia cookies
2 ½ tablespoons butter, melted

Cream cheese mixture:
2 cups sliced ripe saba
½ cup white sugar
3/4 cup water
3/4 cup all-purpose cream
1 ½ block cream cheese, softened
⅓ cup icing sugar
½ cup all-purpose cream
1 tablespoon gelatin, dissolved in ¼ cup hot water

Langka jam:
1 cup sweetened langka, chopped
1 cup sugar
1 cup syrup from sweetened langka
½ cup water

Sweetened langka pieces
Caramelized saba slices
Fried lumpia wrapper


1. Mix together pacencia cookies and melted butter in a food processor and mix until combined.
2. Tightly pack and press the crumb mixture into the base of a baking pan and freeze for 20 to 30 minutes.

Cream cheese mixture:
1. In a pan over medium heat, combine saba slices, sugar and water then cook until caramelized for a few minutes. Add cream and mix until a thick consistency, mashing the saba. Let cool.
2. In another bowl, mix together cream cheese, all-purpose cream, and icing sugar.
3. Fold in mashed banana mixture into cream cheese mixture until well combined.
4. Pour mixture over pacencia crust and smooth top. Chill until firm.

1. Make langka jam. In a pot over medium heat, combine langka, water, and sugar until a syrupy consistency. Add langka syrup and continue cooking for a few minutes. Let cool.
2. Pour langka jam onto the chilled cheesecake. Arrange banana and langka pieces on top and chill until set.
3. Fry lumpia wrapper and serve with cheesecake.

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