Taro Cheesecake
Sharon Chen | Taiwanese pastry chef in NYC cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Ha Nguyen on SeeMeCook
A rich, creamy cheesecake built on a sweet mashed-taro base. The taro adds a subtly floral, nutty flavor that pairs especially well with the cream and dairy-rich filling; bake until deeply golden on top while the center remains gently jiggly.
- Time
- 60 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Taro Base
Cake Batter
- 3 g
- 150 g
- 17 g
Weights are estimates. Together, the ingredients weigh about 2 kg before cooking, which is about 200 g per serving.
Steps
Peel the taro and cut it into evenly sized chunks. Steam or boil it until completely tender and easily pierced with a fork; drain well if boiled.
While the taro is hot, mash it until smooth. Add the 60 g sugar, 40 g unsalted butter, and 80 g heavy cream, then mix until the butter is melted and the mixture is smooth and spreadable.
Press the warm taro mixture evenly into the bottom of a prepared cheesecake pan, creating a compact, level base. Set aside while preparing the batter.
Preheat the oven to 425°F (220 °C) (220°C (425 °F)).
Place the softened cream cheese in a large bowl and mix until smooth. Add the 170 g sugar and 0.5 teaspoon salt, mixing until evenly incorporated and free of large lumps.
Add the three whole eggs and one egg yolk, mixing until just combined after each addition. Avoid incorporating excessive air into the batter.
Add the 15 g all-purpose flour and 400 g heavy cream. Mix until the batter is smooth and uniform.
Pour the cheesecake batter over the taro base and smooth the surface. Bake at 425°F (220 °C) (220°C (425 °F)) for 25–30 minutes, until the top is golden brown and the center still jiggles when the pan is gently shaken.
Remove the cheesecake from the oven and let it cool before slicing. For cleaner slices and a firmer texture, chill it thoroughly before serving.
Notes
The source gives the ingredients and baking temperature/time but does not specify the pan size, how the taro is cooked, or cooling time. The taro-cooking, mixing, pressing, and chilling directions are practical technique details inferred to make the recipe executable. Keep the cheesecake slightly jiggly in the center when it comes out; it will continue setting as it cools.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 586
- Protein
- 8 g
- Carbs
- 41 g
- Fat
- 45 g
- Fiber
- 2 g
Where the calories come from
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