Taro Cheesecake

Ingredients

• 400 g taro (Peeled; the source says “peel taro.” Cook until tender before mashing.)
• 60 g sugar (For the taro base.)
• 40 g unsalted butter (For the taro base.)
• 80 g heavy cream (For the taro base.)
• 670 g cream cheese (For the cake batter; softened for easier mixing.)
• 170 g sugar (For the cake batter.)
• 0.5 tsp salt (For the cake batter.)
• 3 eggs (Whole eggs; the source specifies 3 eggs.)
• 1 egg yolk (Use one yolk in addition to the three whole eggs.)
• 15 g all-purpose flour (AP flour, for the cake batter.)
• 400 g heavy cream (For the cake batter.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Preheat the oven to 425°F (220°C).

5. 5

   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.

6. 6

   Add the three whole eggs and one egg yolk, mixing until just combined after each addition. Avoid incorporating excessive air into the batter.

7. 7

   Add the 15 g all-purpose flour and 400 g heavy cream. Mix until the batter is smooth and uniform.

8. 8

   Pour the cheesecake batter over the taro base and smooth the surface. Bake at 425°F (220°C) for 25–30 minutes, until the top is golden brown and the center still jiggles when the pan is gently shaken.

9. 9

   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 per serving

• dessert
• cheesecake
• baked
• taro
• East Asian-inspired
• vegetarian