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September 18, 2020
Biko Cheesecake

Time needed: 1 hour and 30 minutes.

DIFFICULTY: Easy
Makes: 8 – 10 servings

Ingredients:
Cookie Base:
1½ cup coconut butter biscuits, crushed
1/4 cup desiccated coconut
1½ cups butter, melted

Cream cheese mixture:
¾ cup glutinous rice flour
1½ cups coconut cream
1 cup brown sugar
2 tablespoons gelatin powder
2 pieces cream cheese blocks 250g, softened
¾ cup cream, chilled
½ teaspoon salt

Latik sauce:
1 cup coconut cream
1 bundle pandan leaves
½ cup panutsa

Latik topping:
2 cups coconut cream
½ cup toasted desiccated coconut

Procedure:

  1. Prepare crust mixture

    Mix together crushed biscuits, coconut, and melted butter until well combined and achieved “wet sand” texture.

  2. Place crust in container

    Pack cookie base onto the bottom of a spring form pan tightly and chill.

  3. Toast flour

    In a non-stick pan over medium-low heat, toast the glutinous rice flour for about 5 – 10 minutes while stirring constantly, until golden brown and aromatic. Set aside.

  4. Bloom gelatin

    In a pot over medium heat, bring the coconut cream to a boil. Whisk in brown sugar and gelatin powder. Boil while stirring constantly until thickened.

  5. Make cheesecake mixture

    Mix in toasted glutinous rice flour, salt, and cream cheese into coconut cream mixture until smooth and thick. Remove from heat. Allow to cool to room temp. In a large bowl, combine cold cream and cream cheese mixture and whip until well combined and fluffy.

  6. Form cheesecake

    Pour cheesecake mixture over the cookie base and refrigerate until firm and set.

  7. Make latik sauce

    In a pan, bring coconut cream and panutsa to a boil. Add pandan leaves and simmer for about 5 minutes before removing pandan leaves. Continue boiling until thick and syrupy. Set aside.

  8. Make latik curds topping

    In a pan over medium heat, bring the coconut cream to a boil, stirring continuously as it cooks down and separates into curds. Cook until the curds are golden. Strain from oil and set aside. Mix with toasted desiccated coconut.

  9. Finish cheesecake

    Top cheesecake with sauce and latik curds. Slice and serve.