It's my brother's 30th birth day. Time flies so fast, he's 30 and I'm now 20..I decided to remake this Chefs On Parade entry, this is originally small and baked as single serving so I had to change the quantity for an 8-inch round cake.
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| Water buffalo's milk Cheesecake on Salted Muscovado Crust |
Water Buffalo's Milk or in lay man's term ''Gatas ng Kalabaw'' is one of the freshest ingredient I used in baking. Not only that it tastes better when used fresh, I mean this is the real ''Fresh milk''. Since my back bone problem persisted I learned to take milk regularly..UHUH.. I now drink milk. Because I stopped drinking milk when I turned 1 year old according to my Mom. I was also lactose intolerant so drinking milk to me is like drinking green tea. Unimaginable. I don't like milk because it makes me poop at unlikely places like school hahahaha, I don't like green tea more because it smells like Aquarium fish feeds.
Then one day I woke up craving for a cup of warm milk..............with cookies HAHAHAHA. and I learned how to drink milk again. Women is at higher risk of bone diseases, while the bone stops accumulating calcium after 25. So we better swim in milk now!
Aside from swimming in milk, what else can we do? Tadaaahhhh! a Filipino delicacy, Gatas ng Kalabaw Pastillas. nom nom nom. Those wrapped in white paper are the best. Be careful where you buy though.
Speaking of Pastillas, this recipe is actually inspired by Pastillas.. and Pastillas Cheesecake by Bagoong Club. I fell in love with their Pastillas Cheesecake after my trip to their resto and had this for dessert, since then I've been craving it for weeks until Arthur and I were called to represent our school on Chefs On Parade 2011. I convinced him one late afternoon during practice that we shall dine at Bagoong Club so he could understand what's with me going obsess with creating a similar dish.
Sadly the taste was different from my first Pastillas Cheesecake, it was not nostalgic anymore. I was sad and wondering how different it was from the Pastillas Cheesecake I ate during my first visit..did they change their recipe or what. Sad.
This recipe is one of the recipes I made painstakingly. It took me a week. Literally making trials and errors.. The idea of Carabao's milk and Salted Caramel came from Chef Menoy saying we should stop recreating a Pastillas based cake, but make a cheesecake out of the ingredients of a great Pastillas, thus the smell of green grass in a milk. It was a competition season so how do we gear up? Might as well make something yourself will love to eat as the saying goes ''if it tastes good for you, it tastes good for others. If it doesn't tastes good for you, don't serve it''
Speaking of Pastillas, this recipe is actually inspired by Pastillas.. and Pastillas Cheesecake by Bagoong Club. I fell in love with their Pastillas Cheesecake after my trip to their resto and had this for dessert, since then I've been craving it for weeks until Arthur and I were called to represent our school on Chefs On Parade 2011. I convinced him one late afternoon during practice that we shall dine at Bagoong Club so he could understand what's with me going obsess with creating a similar dish.
Sadly the taste was different from my first Pastillas Cheesecake, it was not nostalgic anymore. I was sad and wondering how different it was from the Pastillas Cheesecake I ate during my first visit..did they change their recipe or what. Sad.
This recipe is one of the recipes I made painstakingly. It took me a week. Literally making trials and errors.. The idea of Carabao's milk and Salted Caramel came from Chef Menoy saying we should stop recreating a Pastillas based cake, but make a cheesecake out of the ingredients of a great Pastillas, thus the smell of green grass in a milk. It was a competition season so how do we gear up? Might as well make something yourself will love to eat as the saying goes ''if it tastes good for you, it tastes good for others. If it doesn't tastes good for you, don't serve it''
Arthur, my partner and I decided to instead doing a salted caramel make it more Pinoy by making it salted muscovado. If you like the taste of burnt sugar in leche flan, you will like salted muscovado. nom nom nom..We started by using a standard New York style baked cheesecake recipe, lessen the yolks, lessen the creamcheese, used ricotta instead of creamcheese, added flour --ridiculous, nakurot ako ni Mama Carol sa singit! You don't add flour to this type of Cheesecake or it becomes Puto. There are many types of Cheesecake, but no, no not Blueberry Cheesecake and Mango Cheesecake. They come from different cultures like the Japanese Cheesecake, Italian Cheesecake and French Cheesecake etc.. Either Baked or Chilled. The point is to use a specific cheese as main ingredient, and serve it on a crust or a base.
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| Water buffalo's milk Cheesecake on Salted Muscovado Crust |
Cheesecakes are custards. Same as Creme Brulee, that's why we bake cheesecakes on bain marie, and the reason why we let it set in chiller overnight. When eggs are introduced to heat they coagulate. This coagulation is responsible why custards come together. It takes some time for custards to cool down and as they cool down they set into a smoother mass. Observe this if you want.. if you have a glass oven door..watch as the cheesecake bakes, as the water simmers the cheesecake batter coagulates.. it becomes solid but rough looking. And after it cooled down and set, it becomes smooth.
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| Water buffalo's milk Cheesecake on Salted Muscovado Crust |
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| Water buffalo's milk and Burnt sugar Cheesecake, another version |
Hello do you still make this cheesecake? :)
TumugonBurahin