Mini Puto Cheesecakes
A delightful fusion of classic cheesecake and fluffy puto, perfect for busy sweet tooths looking for a quick and comforting dessert.
Servings: 12 pieces
Calories: 150kcal
Ingredients
Cheesecake Layer
- 225 g cream cheese, at room temperature Soften cream cheese before use.
- 1/3 cup sugar Can reduce to 1/4 cup for less sweetness.
- 1 large egg, at room temperature Ensure egg is room temperature.
- 1/4 cup sour cream or plain yogurt Can swap for Greek yogurt.
- 1 teaspoon vanilla extract
- 2 tablespoons rice flour or all-purpose flour Helps cheesecake layer set.
Puto Base
- 1/2 cup rice flour Classic choice for puto.
- 1/3 cup sugar
- 1 teaspoon baking powder
- 1/4 cup milk
- 1/4 cup water
- a pinch salt
Topping
- cheese for topping, cut into small cubes or thin slices (cheddar is classic)
- Butter or neutral oil to lightly grease molds Ensure molds are well-greased.
Instructions
Make Cheesecake Batter
- Start with softened cream cheese, let it sit for 30-45 minutes. Beat cream cheese and sugar until smooth. Add egg, stir until combined. Mix in sour cream, vanilla, and flour.
- If the batter has lumps, strain it through a fine sieve for an ultra-smooth finish.
Add Puto Base
- In a bowl, whisk rice flour, sugar, baking powder, and salt. Add milk and water, then mix until combined.
- Lightly grease mini molds. Spoon puto batter to fill 1/3 of the way, add cheesecake batter just under the rim. Top with cheese.
Steam or Bake
- For steaming, bring water to a gentle simmer, placing molds on a rack. Steam for 12-15 minutes until set.
- For baking, preheat to 300F, place molds on a baking sheet, and bake for 16-20 minutes until set.
Chill
- Let cool in molds for 10 minutes, then refrigerate for at least 1-2 hours to set before serving.
Notes
These cheesecakes can stay in the fridge for up to 4 days. For extra sweetness, add sugar or drizzle condensed milk before serving.