Orh Nee Cheesecake aka Taro Cheesecake

I've been meaning to make this ever since I stumble across the recipe in the local Malaysian newspaper (The Star) in March...She is a housewife and wrote a book on recipes. I got so excited when a blend of Asian ingredient is fused with Western.


Probably not as nice as her recipe but it's a first try!

Who would have ever thought it turned out yummy....

I placed a rather large base as I wanted to make my own cookie dough base (Oreos are a waste since the cream would be thrown away). I used Milo powder :) but I didn't realise that it was actually twice the size of what I needed! So I had to ratio and half the cheese batter down. Turns out just as delicious. YUM.


Oh as well as we are on this post, I was figuring out the difference between Taro, Yam and Sweet Potato. Turns out we've been mis using the word Yam quite a bit! Glad to get that out of the way.

Pureed Taro

Makes one 8" cake

For the base (taken from my cookie dough post and tweaked according to the cake pan)
  • 75g flour
  • 50g cocoa powder
  • 50g butter, soften
  • 75g castor sugar
  • 1 small egg
Alternatively, use 240g of Oreo cookies and 70g of butter melted.

Use my cookie post to combine the ingredients above.
  1. Alternative method is to place the Oreo cookies in a zip-lock bag.
  2. Using a pestle or rolling pin, pound the cookies into small, fine crumbs.
  3. Put them in the bowl and add the melted butter. Mix them well.
  4. Firmly press the cookie mixture into the 8" cake pan. 
  5. Place pan into freezer for at least 30 mins to set the base.

For the Cheese batter
  • 1 3/4 cup Taro blended
  • 500g cream cheese
  • 120g castor sugar
  • 3 tbsp corn flour sifted
  • 2.5 eggs (55g to 60g each)
  • 150ml whipping cream (I used plain milk and it still works well)
  • 1/2 tsp salt
  • Drops of purple colouring as an option
  1. Cut the yam into cubes. Steam it for about 15 mins until soft.
  2. Puree it in the food processor. If you want the cheesecake to have some larger yam pieces for texture, set some aside. Combine both together and set it aside to cool.
  3. Using an electric mixer on medium speed, beat the cream cheese and sugar together until smooth and creamy.
  4. Fold in sifted corn flour and continue beating until mixture is smooth.
  5. Further fold the eggs, one at a time. Beat the 3rd egg and add only half to the bowl. (Try not to over beat the mixture-too much air will cause the cheesecake to crack)
  6. Fold in whipping cream and pureed taro in alternate batches.
  7. Finally add the salt and purple colouring.
  8. Take the pan out of the freezer and pour the cheese mixture into the pan.
  9. Bake for 60-70 minutes at 150degC (100degC for smaller ovens) until the edge of the cheese mixture is set. (The centre should slightly be wobbly).
  10. Cool on wire rack for 5 mins.
(Tip: To keep cake moist, place a tray of water on the lower rack while the cake is baking)

For the topping
  • 1 cup sour cream
  • 2 tbsp sugar
  • 1.5 tbsp coconut milk or milk
  1. While the cake is cooling, prepare the sour cream topping.
  2. In a dry bowl add all of the ingredients together thoroughly. (You should see a semi liquid mixture)
  3. Spread the topping onto the cheesecake and place it back into the oven for another 5 minutes until the cake has set.
  4. Take the cake out of the oven to cool completely. This will take about 1-2 hours.
  5. Further refrigerate it for 4 hours before serving.


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