No Bake Pinoy Cheesecake

No Bake Pinoy Cheesecake

No Bake Pinoy Cheesecake

I have been imagining this Filipino-inspired recipe for months now and supposedly, I was posting it in celebration of the Philippine Independence Day last June 12 (notice the blue, red, yellow/white towels, hehe=p). Unfortunately, there is just too much distraction in my life right now that I cannot get a good grip of my schedule as I’ve shared in my previous post Keeping It Real. Thank God I was able to sit down today and finally write about this recipe and share it with all of you. This is the very first original recipe under my No Bake ‘Baking’ series which I launched with a post featuring 9 Ways on How to Bake Without an Oven. This series specifically caters to aspiring Filipino homebakers who have yet to avail of a conventional oven. I dare say you’ll find out that such an oven is not really necessary for most of your household dessert requirements and this No Bake Pinoy Cheesecake recipe is one solid evidence to that. You will just need a steamer and a baking pan. I used an 8×3″ removable bottom round pan like below.

Removable Bottom 8" Round Pan

No Bake Pinoy CheesecakeSo how is this Filipino-inspired? Let me explain by sharing the long name of this recipe – No Bake (Steamed) Leche Flan Cheesecake with Peanut Polvoron Crust. Leche Flan or Creme Caramel Custard is a well-loved Filipino dessert that you can expect to find in any Filipino feast or party. I have long dreamt about the fusion of this irresistible dessert made with egg yolks and condensed milk with the more foreign Cheesecake, which Filipinos have also come to adore. I thought there was no better time than the Philippine Independence Day to create and test this dream recipe. I decided to name it the Pinoy Cheesecake to clearly differentiate it with the New York Cheesecake, which is made with cream. I made the Pinoy version with condensed milk as you may have guessed by now. It is also important to note that condensed milk, aside from being the primary ingredient in Leche Flan, is an indispensable part of the Filipino dessert culture.No Bake Pinoy Cheesecake

No Bake Pinoy CheesecakeNow, let’s talk about the crust. I honestly did not know what crust I’ll be using when I was imagining this recipe. A graham or an oreo crust was definitely at the back of my mind but it just doesn’t seem right with the recipe – not Filipino enough. Good thing I remembered this shortbread recipe I have made with flour, sugar and full cream milk powder. I also decided to put in some coarsely chopped peanuts for texture plus I love the peanut flavor. As I was toasting all the crust ingredients in a frying pan, the wonderful smell triggered the memory of my older sister making polvoron at home. So as it turned out, I was unconsciously creating a peanut Polvoron crust! Rightly so, I found out that Polvoron is actually a Filipino version of a crumbly shortbread. For the topping, I just used caramelized sugar a la Leche Flan.No Bake Pinoy CheesecakeThis No Bake Pinoy Cheesecake has a delightful texture – smooth and silky with a bite. The tanginess of cream cheese is very mellow unlike in classic cheesecake recipes. No dominating flavors, every component gently presents itself as you chew a bite of this and then they all come together in a unique but familiar and pleasant manner. The crust is interestingly flavorful and textured. However, my sister, mother, niece and nephew would rather leave the peanuts out. They don’t like nuts incorporated in desserts in general. If you and your family are like so, you can definitely remove the peanuts. If you want more flavor and texture, you can probably use pinipig (rolled and toasted glutinous rice) as an alternative.

STEP-BY-STEP VISUAL GUIDE

Make Ahead Tip: Soften 2 cups (16 oz) cream cheese 30 minutes before making the recipe. Using right-out-of-the-refrigerator cream cheese will result to a clumpy filling

1 – Line an 8″ removable bottom round pan with aluminum foil to preven leakage. Cut the eneven or excess sidesNo Bake Pinoy Cheesecake_12 – Combine 1 1/4 cups (160 g) all-purpose or hard wheat/bread flour with 2 tbsps (16 g) full cream milk powder, 1/4 cup (55 g) golden brown sugar, 2 tbsps (16 g) white sugar, 1/4 tsp fine salt and 3/4 cup (95 g) coarsely chopped peanutsNo Bake Pinoy Cheesecake_23 – Pour over a greaseless frying pan, stir until well-combined and toast over low heat for about five mins or until lightly brownedNo Bake Pinoy Cheesecake_34 – Mix in 1/3 cup + 1 tbsp (100 ml) cooking coconut oil or any other vegetable oil and 2 tbsps (30 ml) of water until well-combined or comes togetherNo Bake Pinoy Cheesecake_45 – Cool slightly and press evenly onto the prepared pan up to the sidesNo Bake Pinoy Cheesecake_56 – Blend 2 cups (16 oz) softened cream cheese with 5 large (100 g) egg yolks and 1 can (300 ml) condensed milk until smooth. There are three types of condensed milk in the market: creamer, filled milk and full cream milk. Use any of these according to your preference or budget. For mixing, I recommend using a blender but you can also use a mixer or hand whisk. If you do so, make sure to beat the cream cheese first until smooth or spreadable before adding in the egg yolks and milk.No Bake Pinoy Cheesecake_67 – Pour the filling over the prepared pan and let it settle for about an hour to remove air bubbles. Shaking will also help to subsequently prevent craters from forming within the filling. This is the same secret for a smooth and silky Leche Flan. VERY IMPORTANT: Cover the pan with aluminum foil before placing it in the steamer.

8 – Five to ten minutes before the hour is up, prepare the steamer. Once the water is boiling, place the pan inside. It will take about an hour and 10 mins. You can also check by inserting a toothpick in the middle of the cake. It is cooked if the toothpick comes out clean. Set this aside to cool at room temperature

9 – Meanwhile, place 1/2 cup (100 g) white sugar in a heavy-bottomed sauce pan and let it melt and caramelize. You cannot leave while cooking this because it easily burns. Immediately pour the golden liquid atop the cake and spread by tilting and turning the pan. Do this as fast as you can. However, do not worry if some parts are not covered. The caramelized sugar will be more fluid upon chilling 

10 – Chill in the refrigerator for at least four hours when the cake is no longer too hot to touchNo Bake Pinoy CheesecakeAs you may have observed, this is also a more affordable and accessible cheesecake recipe. Classic cheesecake recipes usually call for heavy cream and sour cream which are kind of hard to find, expensive and spoils easily if you have excess. With this No Bake Pinoy Cheesecake recipe, it is now easier for aspiring Filipino homebakers to try their hand on making a cheesecake and enjoy it with the whole family. 

PRICES & WHERE TO BUY INGREDIENTS (Philippines Only)? Find out here.

No Bake Pinoy Cheesecake
This No Bake Pinoy Cheesecake has a delightful texture - smooth and silky with a bite. The tanginess of cream cheese is very mellow unlike in classic cheesecake recipes. No dominating flavors, every component gently presents itself as you chew on a bite of this and then they all come together in a unique but familiar and pleasant manner. The crust is interestingly flavorful and textured.
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You Will Need
  1. Steamer
  2. Baking Pan (I used 8x3" removable bottom round pan)
For the Crust
  1. 1 1/4 cups (160 g) All-Purpose or Hard Wheat/Bread Flour
  2. 2 tbsps (16 g) Full Cream Milk Powder
  3. 1/4 cup (55 g) Golden Brown Sugar
  4. 2 tbsps (16 g) White Sugar
  5. 1/4 tsp Fine Salt
  6. 3/4 cup (95 g) Coarsely Chopped Peanuts
  7. 1/3 + 1 tbsp (100 ml) Cooking Coconut or Vegetable Oil
  8. 2 tbsps (30 ml) Water
For the Filling
  1. 16 oz (460 g) Cream Cheese - softened
  2. 1 can (300 ml) Condensed Milk
  3. 5 large (100 g) Egg Yolks
Instructions
  1. Make Ahead Tip: Soften 2 cups (16 oz) cream cheese 30 minutes before making the recipe. Using right-out-of-the-refrigerator cream cheese will result to a clumpy filling
  2. Line an 8x3" removable bottom round pan with aluminum foil to preven leakage. Cut the eneven or excess sides
  3. Combine 1 1/4 cups (160 g) all-purpose or hard wheat/bread flour with 2 tbsps (16 g) full cream milk powder, 1/4 cup (55 g) golden brown sugar, 2 tbsps (16 g) white sugar, 1/4 tsp fine salt and 3/4 cup (95 g) coarsely chopped peanuts
  4. Pour over a greaseless frying pan, stir until well-combined and toast over low heat for about five mins or until lightly browned
  5. Mix in 1/3 cup + 1 tbsp (100 ml) cooking coconut oil or any other vegetable oil and 2 tbsps (30 ml) of water until well-combined or comes together
  6. Cool slightly and press evenly onto the prepared pan up to the sides
  7. Blend 2 cups (16 oz) softened cream cheese with 5 large (100 g) egg yolks and 1 can (300 ml) condensed milk until smooth. There are three types of condensed milk in the market: creamer, filled milk and full cream milk. Use any of these according to your preference or budget. For mixing, I recommend using a blender but you can also use a mixer or hand whisk. If you do so, make sure to beat the cream cheese first until smooth or spreadable before adding in the egg yolks and milk.
  8. Pour the filling over the prepared pan and let it settle for about an hour to remove air bubbles. Shaking will also help to subsequently prevent craters from forming within the filling. This is the same secret for a smooth and silky Leche Flan. VERY IMPORTANT: Cover the pan with aluminum foil before placing it in the steamer.
  9. Five to ten minutes before the hour is up, prepare the steamer. Once the water is boiling, place the pan inside. It will take about an hour and 10 mins. You can also check by inserting a toothpick in the middle of the cake. It is cooked if the toothpick comes out clean. Set this aside to cool at room temperature
  10. Meanwhile, place 1/2 cup (100 g) white sugar in a heavy-bottomed sauce pan and let it melt and caramelize. You cannot leave while cooking this because it easily burns. Immediately pour the golden liquid atop the cake and spread by tilting and turning the pan. Do this as fast as you can. However, do not worry if some parts are not covered. The caramelized sugar will be more fluid upon chilling
  11. Chill in the refrigerator for at least four hours when the cake is no longer too hot to touch
fully freely lesley http://www.thebuckEATlist.com/

8 Comments

  1. Wow! I love this. I wish i can try your No Bake Cheesecake. Im so inspired, pwede pala.

  2. Jade Nacin Pesino

    OMG! Now I can make this cheesecake without an oven.OW! OW! Yes, I really love with cheesecakes! The asim factor of cheese is really amazing.I’m gonna try this when I have time. hehehe. Thank you! Thank you! (^_^)

  3. This is so inspiring! πŸ™‚ i really love leche flan! And I would love to try making your No Bake Pinoy Cheese, i’m sure i would love it! Thank you for sharing your recipe. πŸ™‚

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