Taro Cheesecake w/Coconut Cream Topping
I just love the taste of taro and even more when I can incorporate it into a delicious dessert. This is a perfect dessert for people that love taro and would make a perfect addition to a Chinese New Year celebration!
•26 oreo cookies (whole)
•1/4 cup butter
•2 blocks (16 oz) cream cheese
•1 Cup castor sugar
•2 1/2 eggs
•1/2 cup whipping cream
•1/2 tsp salt
•1 3/4 cup mashed taro, peeled, steamed, pureed
•few drops of purple color (optional)
•1 cup sour cream
•2 tbsp sugar
•1 1/2 tbsp coconut milk
Finely ground the cookies in a food processor. Pour melted butter over cookies. Toss well to coat mixture with butter. Press firmly into an even layer on the bottom of pan. Freeze for at least half an hour. You can use a baking pan or individual tins/ramekins if you prefer. I used individual molds for presentation.
Beat cream cheese and sugar until creamy. Add eggs one at a time, mixing until just incorporated. Gradually add cream, alternate it with mashed taro and lastly, add salt. Be careful not to over mix because we want to incorporate as little air as possible (to prevent cracking).
Bake* at 325F for 60-75 minutes or till the edge of filling is set and center is slightly wobbly. Cool on rack for 5 minutes.
Using hand, whisk together (very gently to prevent air bubbles) sour cream, sugar, and coconut milk in a bowl, then spread on top of cheesecake and bake 5 minutes at 325F. Cool cheesecake completely in pan on rack, about 1-2 hours. Cover and chill until cold, for at least 4 hours.
* feel free to bake the cake in water bath but if you are using spring form pan, be sure to wrap the bottom of the pan in 2 layers of foil to prevent any water from seeping into the cheesecake. alternately, you can just slide in a tray filled with water just beneath the rack.