Taro Burnt Basque Cheesecake
why stop at plain cheesecake when you can have it with orh nee too 🤤
psst, want to know a secret? I have actually never made a cheesecake, ever. BUT, that will change today. after stumbling across a taro burnt basque cheesecake on my social media feed, and seeing how easy it is to make it, I had to test it out myself. Not going to lie, there are already so many recipes out there, but what I have tried was to mash some recipes together, and made what I think is the perfect cheesecake—creamy, balanced in sweetness, a touch of burnt aroma, and of course, not too cheesy 🤪
verdict is, this recipe is so simple and quick! all you need is a little patience as it rests in the fridge, but other than that, its easy to impress! nobody in the office could tell that it was my first time doing it, and im happy to share that it disappeared in a blink of an eye. safe to say, I will definitely be coming back to this recipe if I am ever in charge of bringing desserts to the table.
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Taro Basque Cheesecake
(serves 6-8)
1 whole taro
50ml-100ml coconut cream (base on personal preference)
salt & sugar to taste
500g cream cheese
120g sugar
10g flour
2 eggs
2 yolks
300ml whipping cream
directions:
taro base
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 till a chopstick can poke through. set it aside till its cool to touch.
preheat the oven to 220 degrees, and line a 10-cm cake tin with baking sheet and set aside.
using a fork, mash the taro and mix in salt, sugar, and coconut cream to desired taste.
dollop the taro mixture into the lined cake tin and spread it to your desired thickness, i did mine about 2 cm thick. set aside.
cheesecake batter
in a blender, pulse the cream cheese sugar and flour together till its well mixed together. then add in the eggs one at a time, blend till its incorporated, do not over beat! slowly pour in the whipping cream till its mixed in.
adding in ingredients incrementally helps with the prevention of over beating! but feel free to throw all the ingredients in the blender and blitz it at one go.
pour the batter into the prepared cake tin and use a toothpick to remove the air bubbles by gently touching the surface and moving in a circular direction.
pop it in the oven and bake it for about 20-30 minutes, or till the surface is nicely browned but still has a jiggly center. DO NOT over bake if you want a lava-like, creamy center.
carefully remove the cheesecake from the oven and allow it to cool at ambient temperature for about 5 minutes, before popping into the fridge for a minimum of 2 hours.
Optional: before slicing, heat up your knife with a blowtorch to get that clean cut in your cheesecake!
looking for more cheesy recipes? we suggest the following:
Korean-style Fried Chicken in Yangnyeom Sauce & Melty Cheese
If you’ve been to a K-Fry outlet across the causeway (specifically at Johor Bahru), you’ll know how the lines and wait times are when you want to get your iconic Korean cheesy fried chicken fix.
Lupcheong Mac & Cheese - an Asian twist to the classic
recently, i was introduced to the trending Tini’s Mac & Cheese. not really sure what was the hype all about, other than she used 3 pounds of cheese and that it looked too easy to be true… i had to give it a try! even though I did cut down the cheese by half, while keeping the rest of the ingredients the same, there was still A LOT OF CHEESE!! so just a …