Bayabas at Pinipig-Chocnut Cheesecake

January 25, 2019
Filipino Cheesecake2

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.

Filipino Cheesecake3

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.

Filipino Cheesecake1

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Present the cheesecake to the stranger you’re following on social media in order to graduate from “stalker” to “friend with free cheesecake.” Goodluck.
12 comments in this post SHOW

12 responses to “Bayabas at Pinipig-Chocnut Cheesecake”

  1. Lars Roxas says:

    I’ve actually never had fresh bayabas. I wonder if the compote tastes similar to guava preserves.

  2. janellido says:

    one 8-oz pack of cream cheese and 3 eggs? seriously??

    • seriously? says:

      somebody has been fed a textbook version of cheesecake recipe. There tons of variations for cheesecake by altering just the 3 basic ingredients: cheese, egg, sugar.

      • janellido says:

        i’m just wondering about the texture of the said cheesecake – seems to me it’s more like custard than cake.

        • Nico Goco says:

          that’s a fair thing to wonder about. but the more decadent cheesecakes use a lot of eggs, too. most commercially made cheesecakes however skip on the process since they won’t need to bake it if they leave the eggs out. they just use cream cheese and other fillers instead.

          • janellido says:

            yeah. i get what you are talking about, thanks a lot for the feedback, Mr. Goco. I’m a traditional baker so yeah, i’m pretty much stuck up to how my granny and aunts taught me, i don’t use cookbooks, i know what to do if i want it denser, fluffier, lighter or heavier. i don’t really experiment much. and i don’t believe in no-bake cheesecakes. 🙂 maybe i should try the cheesecake recipe Ms. Mylene and the Voodoo chef used. i am really curious.

      • janellido says:

        i’m just wondering about the texture of the said cheesecake – seems to me it’s more like custard than cake.

      • janellido says:

        i’m just wondering about the texture of the said cheesecake – seems to me it’s more like custard than cake.

      • janellido says:

        i’m just wondering about the texture of the said cheesecake – seems to me it’s more like custard than cake.

  3. BD says:

    Just for that, I’m going to get back into a baking jag (after I mop the drool off the floor). YUM!

  4. Grace says:

    Hi! Any substitute for the Tahitian Vanilla?

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