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This bibingka basque cheesecake from Mandaluyong is fit for Christmas

Steph Arnaldo
This bibingka basque cheesecake from Mandaluyong is fit for Christmas

BASQUE. A Pinoy holiday staple merges with a classic dessert.

Sugar Mommah's Instagram page

Basque in the holiday spirit with this bibingka-cheesecake hybrid by Mandaluyong home bakery Sugar Mommah

The holidays aren’t complete without the Pinoy kakanin staple of bibingka – warm, soft, and sweet rice cake topped with the sweet and savory works. Because bibingka is so familiar and comforting, it only makes sense to incorporate its well-loved elements into new desserts, like a bibingka basque cheesecake.

Bibingka basque cheesecake is the latest offering of home bakery Sugar Mommah, who was inspired by her favorite holiday staple.

“We are still in the pandemic, so we can’t have the usual bibingka that we buy outside the church after Simbang Gabi. I wanted to recreate that feeling, while elevating the bibingka dessert and turning it into a cheesecake,” Sugar Mommah’s owner told Rappler.

It’s not like your regular classic cheesecake – it’s made the “Basque way,” or baked crustless and in high heat, so that the top is slightly burned, giving it that distinct look, texture, and caramelized, burnt taste.

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The basque cheesecake base, which is made from coconut milk, grated coconut, and kesong puti, comes out thick, dense, mildly sweet, and creamy. Most of the sweetness comes from the desiccated sugary coconut on top, and the savory flavors are from the thick slices of salted egg and cheddar cheese generously laid out on top. It’s a sweet-savory dessert that fans of the classic basque cheesecake and bibingka may enjoy!

Sugar Mommah’s bibingka basque cheesecake comes in a 6×2 tin can for P750 and an 8×2 tin can for P999. You can also get it in mini and baby basque sizes. Sugar Mommah also has a festive puto bumbong basque cheesecake on the menu, launched in October 2020.

Sugar Mommah is based in Mandaluyong City. You can place your orders via Instagram. –

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Steph Arnaldo

If she’s not writing about food, she’s probably thinking about it. From advertising copywriter to freelance feature writer, Steph Arnaldo finally turned her part-time passion into a full-time career. She’s written about food, lifestyle, and wellness for Rappler since 2018.