A classic Filipino delicacy with a twist. This cake is as unique as it can get.
For the Crust
Set A:
1 cup all-purpose flour
1/2 cup skim milk
1/2 cup granulated sugar
3/4 cup unsalted butter, at room
temperature
1/4 cup cashew nuts, chopped
For the Cheesecake
Set A:
3 cups cream cheese, at room
temperature
1 cup heavy cream
1/4 cup cake flour
4 whole eggs
1 can condensed milk (396 ml)
1/2 tsp. vanilla extract
Set B:
4 salted eggs, sliced
PROCEDURE:
For the Crust
A. In a sauté pan, toast flour, and skim milk until light brown in color. Then add the sugar, butter, and cashew nuts. Mix together, spread out in a cake pan, press down, and chill.
For the Cheesecake
A. In a blender, combine all Set A ingredients and blend until smooth and well combined.
B. Pour into crusted cake pan. Tap the pan gently to release bubbles and spread evenly. Top with salted egg slices, then bake in a bain- marie. To check doneness insert a toothpick to check if it comes out clean. Chill for 24 hours before serving.