Ube Macapuno Cheesecake on a Cake by Chef Aileen Asilom

Ingredients for the Ube Macapuno Cheesecake:

• 1 ¼ cup URC Daisy Cake Flour
• 1 ½ tsp Baking Powder
• ½ tsp Salt
• ½ cup Ube Cooked and Finely Grated
• ¼ + 1/8 cup UHT Full Cream Milk
• ½ tsp Vanilla Extract
• ¼ cup Corn Syrup
• ¼ cup Oil
• 1 tbsp Ube Flavoring
• 3 Egg Yolks (lightly beaten)

Ingredients for Meringue:

• 3 pcs Egg Whites 
• ½ tsp Cream of Tartar
• ½ cup White Sugar

Ingredients for the Cheesecake Batter:

• 250g cream cheese
• ½ cup whipping cream
• ½ cup sugar
• 1 egg
• 1 tbsp Daisy Cake Flour
• ½ cup pinipig (toasted)
• ½ cup macapuno

Ube Macapuno Cheesecake Baking Procedure:

1. Preheat the oven at 180C or 350F and prepare the round pan and line it with parchment paper
2. In a mixing bowl, combine URC Daisy cake flour, baking powder, salt, grated ube, oil, egg yolks, and ube flavoring. Mix well until incorporated. 
3. In a mixing bowl with whisk attached, put the egg white and cream of tartar and beat at high speed until soft and peak, and add the sugar. Continue beating until stiff peaks form.
4. Fold half of the meringue to the ube cake batter, then add the other half. Mix well until incorporated
5. Pour the mixture into the prepared baking pan. Bake for 20-30 minutes until light brown on top.

Procedure to Make Cheesecake Batter:

1. Preheat the oven to 150C with bain-marie.
2. Using an electric mixer with paddle attached,  put the cream cheese and mix on low speed until smooth and no lumps. Add the cream and mix well. Add the eggs and sugar, then mix for 40 seconds. Add in pinipig and macapuno, followed by URC Daisy Cake flour. Mix for another 40 seconds. 
3. Pour the mixture into the ube cake and bake for 1hr and 30 minutes until the color of the top is light brown. Rest for 2 hours.

Assemble:

1. To assemble, put a small amount of whipping cream and spread. Put macapuno at the center top of the cheesecake and pipe the top edges of the cheesecake with whipped cream.