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Drinks and Desserts

April 3, 2020
Sapin-Sapin Cheesecake

DIFFICULTY: Moderate

Makes: 1 9-inch cake
Preparation and cooking time: 3 hours


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

Cream Cheese Mixture:
1 cup evaporated milk
2 tablespoons gelatin powder
½ cup glutinous rice flour
2 pieces 250 gram blocks cream cheese, softened
1 cup whipping cream
1 cup coconut cream, chilled
1/3 cup icing sugar

Ube layer:
1/2 cup sweetened coconut cream
1 cup ube

Langka layer
½ cup coconut cream
2 cups blended sweetened langka

Coconut layer:
1 cup sweetened coconut cream
¾ cup buko meat, finely chopped

Kutsinta Layer
½ teaspoon red food coloring
3 tablespoons gelatin
1/3 cup sugar
2 cups water

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

Dulce Sauce:
1/3 cup sugar
¼ cup butter
1 piece 390g can condensed milk
½ cup coconut cream
1 teaspoon calamansi juice
1 teaspoon vanilla extract
1/8 teaspoon salt

Procedure:

Cookie base:
1. Mix together crushed bisquits, coconut, and melted butter until well combined and achieved “wet sand” texture.
2. Pack cookie base onto the bottom of a springform pan tightly and chill.

Cheesecake mixture:
1. In a bowl over a pot of simmering water, whisk together evaporated milk, gelatin powder until well combined and smooth.
2. Whisk in rice flour and cream cheese until smooth and thick. Remove from heat.
3. Mix in whipping cream, chilled coconut cream, and icing sugar until well combined. Divide into 3 bowls.

Ube layer:
1. In a bowl over a pot of simmering water, combine ube and coconut cream. Whisk until smooth and liquid.
2. Mix ube mixture into one of the divided cheesecake mixtures until well combined.
3. Pour cheesecake mixture on top of cookie base and smooth the top. Chill until firm.

Langka layer:
1. In a bowl combine blended sweetened langka and coconut cream. Whisk until smooth and liquid.
2. Mix langka mixture into one of the divided cheesecake mixtures until well combined.
3. Pour cheesecake mixture on top of ube layer and smooth the top. Chill until firm.

Coconut Layer:
1. In a bowl combine buko meat and coconut cream. Whisk until smooth and liquid.
2. Mix buko mixture into one of the divided cheesecake mixtures until well combined.
3. Pour cheesecake mixture on top of langka layer and smooth the top. Chill until firm.

Kutsinta layer:
1. In a pot over medium heat, whisk sugar and gelatin into the water until fully dissolved. Simmer for 5 minutes and remove from heat. Cool to room temp. Add red food coloring.

Latik topping:
1. 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.

Dulce Sauce:
1. In a pan over medium-low heat, melt the sugar. Add butter and melt. Lower heat
2. Mix in condensed milk and coconut cream. cook for 15 minutes stirring constantly
3. Mix in calamansi juice, salt, and vanilla extract.