Bayabas at Pinipig-Chocnut CheesecakeJanuary 25, 2019
Cheesecakes are standards in the dessert section of any hotel buffet. And more often than not, you’ll see canned fruits slathered on top of every slice they serve. It’s a shame that we, a tropical country with a plethora of beautiful fruits, have to rely on another country’s canned blueberries. Canned! It’s illogical.
This cheesecake doesn’t use the standard Graham pie crust, although you can opt to use that instead if you’re in a hurry. I used Pinipig (two kinds: puffed and flat) tossed with crumbled Chocnut. (Your mouth’s starting to water, isn’t it?) For the caramel sauce, Muscovado is perfect for that rural type of bitter-sweetness.
You can also sprinkle Cacao Nibs, which are coarsely ground Cacao Beans with high amounts of theobromine, over the top for an extra bit of crunch. They’re nature’s chocolate flavoured potato chips. I got mine from Denise Celdran of Edgy Veggy vegetarian restaurant. I used Tahitian Vanilla for the bayabas compote. You can buy yours from The Vanilla Company. Am I endorsing? Yes, for free. They’re friends.
Bayabas at Pinipig / Chocnut Cheesecake
Total Time: 60 minutes / Yield: 8 portions
Ingredients for the Crust
- 4 pcs of ChocNut, crumbled
- 2 tbsps or 16g puffed pinipig
- 2 tbsps or 16g flat pinipig
- 4 tbsps or 60g melted unsalted butter
- 1 tbsp washed sugar
Ingredients for the Cheesecake
- 1 pack or 227g cream cheese
- 250ml heavy cream
- 1/4 cup or 60g washed sugar
- 1/2 piece Tahitian vanilla
- 3 large eggs
Ingredients for the Bayabas Compote
- 1 large guava, chopped and peeled
- 1/2 cup or 120 washed sugar
- enough water to cover the guava in the pot
- 1/2 piece Tahitian vanilla
Ingredients for the Caramel Sauce
- 1/2 cup or 120g Muscovado Sugar
- 1/2 cup or 120g washed sugar
- 1/4 cup or 60g unsalted butter
- 1/4 cup or 60ml heavy cream
- To cook the Bayabas (Guava), place the chopped pieces in a pot over medium heat, add the sugar and water, and leave. Catch up on Game Of Thrones or something. One episode should be enough to stew these babies. Taste, remove from the heat, and let them cool.
- To make the crust, mix all the ingredients together and press into the bottom of a false-bottom pie pan. Use a wine bottle or a glass to really compress the crust. Bake in a 180°C oven for 10 minutes. Remove from the oven once done and set aside to cool.
- In your mixer’s bowl, toss in the sugar and the cream cheese and cream them together. Gradually add the eggs, cream, and vanilla. Once smooth, pour into your crust-lined pan. Place on a tray and bake at 190°C for 25 minutes.
- While your cheesecake’s having a grand time in the oven, cook your caramel sauce. In a pot, over medium-low heat, heat the washed sugar until it melts and reaches a rum coloured hue. Lower the heat and add the Muscovado sugar. Once both sugars are caramelized, add the butter and stir. Add the cream last before removing from the heat.
- Assemble everything together. Plate it anyway you want. Sauces and garnishes on the side, on top, or however you feel you should serve it. If it looks good to you, then it’s fine.
- Present the cheesecake to the stranger you’re following on social media in order to graduate from “stalker” to “friend with free cheesecake.” Goodluck.