Taro Basque Cheesecake

August 28, 2026

If you love taro, you have to try this taro basque cheesecake! 💜

This recipe combines a rich and creamy basque cheesecake with smooth homemade taro paste. The taro perfectly balanced with cheesecake if you feel the cheesecake is too sweet or heavy. I prefer to keep the sweetness lighter so the natural taro flavor can really stand out.

🥣 Tools you need

📝 Ingredients

Taro Paste

Taro 250g
Purple sweet potato powder or Ube powder 4g
Sugar 25g
Condensed milk 5g
Heavy cream 40g

Basque Cheesecake

Cream cheese 200g
Granulated sugar 40g
3 eggs
Heavy cream 35% 150g

🍳 Step-by-step Instructions

1. Make the taro paste

Preheat the oven to 210°C.

Steam 250g taro until completely soft that can be easily pierced with a stick.

While the taro is still warm, add the purple sweet potato powder, sugar, condensed milk, and heavy cream. Blend until smooth and creamy texture.

Set the taro paste aside and let it cool to room temperature before assembling the cheesecake.

💡Tip: If your taro paste is too thick and hard to spread, add a tiny bit more heavy cream or milk until it reaches a smooth, spreadable consistency.

2. Prepare the cheesecake batter

Make sure the cream cheese and eggs are at room temperature. This helps everything combine perfectly.

Mix cream cheese with sugar until the texture is smooth.

Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next one.

Avoid whipping too much air into the batter since we're looking for a smooth and creamy cheesecake rather than a fluffy one.

Pour in the heavy cream and mix until smooth and evenly combined.

Pass the cheesecake batter through a fine-mesh sieve to remove any remaining lumps.

5. Assemble the cheesecake

Line a 6-inch (15 cm) cake pan with parchment paper, making sure the paper comes up above the sides of the pan.

Add the cooled taro paste to the bottom of the pan and spread it into an even layer.

Pour the basque cheesecake batter over the taro paste.

6. Bake

Bake for approximately 20-25 minutes, or until the top is deeply browned and the center is still soft. The exact baking time depends on your oven and how soft you want the center to be.

7. Chill

Let the cheesecake cool completely at room temperature. Then refrigerate for at least 4 hours or overnight before serving.

Enjoy!💜

🙋 Frequently Asked Questions (FAQ)

Can I use frozen taro?

Yes. Frozen taro can work well as long as it is fully cooked and softened before blending.

The amount of moisture can vary between fresh and frozen taro, so adjust the heavy cream slightly if your taro paste is too thick or too loose.

Can I skip the purple sweet potato powder?

Yes, but the color will be more pale and naturally taro-colored.

Purple sweet potato powder is mainly used here to enhance the beautiful purple color and slightly strengthen the overall taro flavor.

Do I have to chill it for 4 hours?

I recommend it. The basque cheesecake needs time to fully set and develop its creamy texture. If you cut into it while it's still warm, the center will be much softer and may not slice cleanly. Chilling it overnight is even better.