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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Prepare the crust
Preheat your oven to 350°F (175°C). In a medium bowl, mix together the graham cracker crumbs, melted unsalted butter, and sugar until combined.
- 2
Form the crust
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake in the preheated oven for about 10 minutes or until lightly golden. Remove and let cool.
Filling Preparation
- 3
Blend the filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add the mashed taro root, sugar, sour cream, and vanilla extract. Mix until well combined.
- 4
Incorporate eggs and cornstarch
Add the eggs one at a time, mixing well after each addition. Finally, stir in the cornstarch until just combined.
- 5
Pour the filling
Pour the taro cheesecake filling into the cooled crust, smoothing the top with a spatula.
Baking
- 6
Bake the cheesecake
Bake the cheesecake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- 7
Cool the cheesecake
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour. Then, remove from the oven and let it cool completely at room temperature.
- 8
Chill the cheesecake
Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving.
Serving Preparation
- 9
Prepare the topping
Before serving, whip the cream until soft peaks form. Spread whipped cream over the top of the chilled cheesecake.
- 10
Garnish
Optional: Sprinkle shredded coconut and taro flakes on top of the whipped cream for added texture and flavor.
- 11
Slice and serve
Slice the cheesecake into individual servings and enjoy!
