From the recipe collection
Kasilyo Cheesecake
Baked cheesecake blending drained Cavite kasilyo with cream cheese, calamansi, and a crisp biscuit base.
- Prep time
- 30 min plus chilling
- Cook time
- 55 min
- Yield
- Makes one 20 cm cake
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Ingredients
Tick ingredients as you prepare.
Method
- Wrap the Kasilyo in clean cloth and drain in the refrigerator at least 2 hours so excess whey does not thin the filling.
- Heat the oven to 160°C. Mix crust ingredients, press into a lined 20 cm springform pan, and bake 8 minutes.
- Blend drained Kasilyo and cream cheese until smooth, scraping the bowl so no large cheese curds remain.
- Beat in sugar, then add eggs one at a time on low speed. Mix in cream, calamansi, vanilla, and salt without whipping in excess air.
- Pour over the crust and bake 45–55 minutes, until the edges are set and the centre still trembles slightly.
- Cool gradually in the switched-off oven with the door ajar, then cool completely at room temperature.
- Refrigerate at least 6 hours before slicing.
