Bibingka Cheesecake by FEATR Media

Cut banana leaves large enough to generously line an 8-inch round cake pan. Briefly pass over a flame or dip in hot water until soft and pliable. Wipe clean and line the pan, pressing the leaves into the bottom and sides.

In a stand mixer or using a hand mixer, beat cream cheese until smooth. Gradually add condensed milk and NESTLÉ All Purpose Cream, mixing until creamy. Add eggs one at a time, followed by coconut milk, vanilla, and salt. Sift in the rice flour and mix just until combined.

Pour the batter into the banana-leaf-lined pan. Bake at 425°F (220°C) for 35–45 minutes, until the top is deeply caramelized and the center remains jiggly.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight until fully chilled and set.

Once chilled, brush the top lightly with melted butter. Sprinkle with grated coconut and cheese, then arrange the sliced salted egg on top. Slice and serve.