Basque Burnt Bibingka Cheesecake

Preheat oven to 220°C (430°F). Pass banana leaves briefly over low heat until pliable. Line an 8-inch cake pan with banana leaves, allowing them to extend at least 2 inches above the rim.

Add cream cheese, sugar, eggs, vanilla, Nestlé All Purpose Cream, salt, and cornstarch to a blender. Blend on Medium speed for 30 seconds only, or just until smooth. Stop immediately when lump-free, do not over-blend.

Pour half of the batter into the prepared banana-leaf-lined pan.
Scatter the chopped salted egg yolks evenly over the surface.
Pour the remaining batter on top.
Tap gently to remove air bubbles.

Arrange sliced salted eggs on top of the batter. Sprinkle generously with grated queso de bola. Add toasted coconut flakes if using.

Bake at 220°C (430°F) for 30 minutes on surround heat. Switch to top heat only and bake for an additional 15 minutes, until the top is dark brown/burnt, the edges are set, and the center stays very jiggly.

Let cool in the pan at room temperature for 1–2 hours. Cover and chill for at least 6 hours, preferably overnight, for best structure and texture.

Lift out carefully, peel back banana leaves, slice, and enjoy. The salted egg pockets and queso de bola will give a bibingka-inspired flavor while maintaining the creamy Basque texture.

In a blender, combine salted egg yolks, 50 ml NAPC, cornstarch, and vanilla. Blend until completely smooth.

Pour mixture into a saucepan. Add: 75 ml NAPC, condensed milk, and butter.

Cook over low heat, stirring constantly, until the custard becomes: thick, glossy, and spreadable

Remove from heat then cool down.