Abi Balingit’s Ube Cheesecake Bars Are a Host’s Dream—Here’s Why

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Abi Balingit’s Ube Cheesecake Bars Are a Host’s Dream—Here’s Why
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The low-lift dessert that works in kitchens big and small.

These spatial limitations have made a huge impact on Balingit’s baking style, resulting in wisdom and practical tips for anyone needing to maximize their kitchen space, whether it’s for hosting or day-to-day living. “I feel like I try not [to] bake as many big things that need to be refrigerated because I already have finite space—like, a third of the fridge is mine,” explained Balingit.

“If I bake a three-layer cake, it's constantly cooling in between frosting time, so I really try not to crowd the fridge too much,” she said. “So if I can have anything that can be left out, like cookies and brownies are really good to just leave on a countertop, in an airtight container. I love those recipes.

Inspired by the readymade Philadelphia Cream Cheese strawberry cheesecake bars of the early 2000s, this version swaps the strawberries for ube halaya . “Ube is Filipino purple yam. It's a subtle flavor that's very sweet, but [it has] hints of like vanilla [and] a little bit of pistachio,” said Balingit. It’s difficult to find fresh ube in the States, so it’s typically incorporated into desserts either as an extract or halaya.

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