Taro, cheese, cake… three delightful ingredients in a row! Like many people, I've enjoyed Basque cheesecakes many times since they became ubiquitous in the last couple of years. The burnt top and rustic finish of the cake already makes this dessert delicious. Still, I thought it could be even better. I was inspired by the sweet and nutty flavor of taro in milk tea so I thought, “why not throw in some taro into this baby!” and voilà!

Note that this recipe calls for a springform cake pan. Access to a steamer and a stand mixer will also be helpful (but not essential).

Part of the recipe is adapted from a variation by nOm.

Ingredients
  • 1.5-2 lb taro
  • 2 lb cream cheese
    (mascarpone)
  • 4 large eggs
  • 2 cups whipping cream
  • ⅓ cup (42 g) all-purpose flour
  • 1 cup sugar(add more if you
    like it sweeter)
  • 1 tsp vanilla extract
  • ⅛ tsp salt
Optional
  • 2-3 oz coconut cream(to add to taro base,
    if you like)
Taro base

  1. Wash the taro and carefully cut off the skin. Then, cut the taro into thin slices so that it can steam easily.

    Set it in a steamer for about 20 minutes, or until a chopstick can poke through.

  2. Mash the taro and mix in salt, sugar, and coconut cream to desired taste.

  3. Line your cake pan with baking sheet, then dollop the taro mixture into the lined cake pan and spread it to your desired thickness (0.5-1 inch). Set aside.

Cheesecake batter

  1. In a large bowl, beat the cream cheese until smooth. Add sugar, and stir again just until incorporated.

  2. In a separate bowl, using a handheld whisk, whisk the flour with about ¼ of the whipping cream until it’s lump free. It will become paste-like.

    3. Don’t add too much whipping cream at the beginning—otherwise it’s impossible to whisk in the flour without lumps!

  3. Then whisk in the remaining whipping cream and vanilla until mixed together. Pour into the bowl with the cream cheese while beating on low speed.

  4. Whisk the eggs in a small bowl, then slowly pour into the mixture while beating on low speed. Stop beating as soon as the eggs are incorporated to minimize bubbles in the batter.

  5. Sift ⅓ cup all-purpose flour evenly over the mixture using a fine-mesh sieve. Beat on low speed until incorporated.

    To prepare for baking, preheat the oven to 425°F (220°C).

  6. Pour the batter into the prepared cake pan and use a toothpick to remove the air bubbles by gently touching the surface and moving in a circular direction.

  7. Once oven is preheated, transfer cake to the center rack and bake for 50-60 minutes.

  8. If the cake is ready, it should have just begun to turn a light golden brown and have slightly puffed edges. The center should spring back to the touch, but still be jiggly.

  9. Remove cake from oven and allow to cool for 10 minutes.

  10. Then, use a knife to gently loosen the crust from the inside of the cake pan (this will help prevent cracks as your cheesecake cools and shrinks). Do not remove the ring of the springform pan.

  11. Allow cheesecake to cool another 1-2 hours before transferring to refrigerator and allowing it to cool overnight.

    12. Enjoy your cheesecake!