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Yam Cheesecake

Purple cheesecake. Yam cheesecake. Ube cheesecake.

Yam or Taro is what make this cheesecake special. Use Farmland taro paste for a fussfree step to get the yam paste.  


140g graham cracker, crushed
70g Cowhead butter, melted

454g Cowhead cream cheese, room temperature
80g castor sugar
3 eggs
150ml whipping cream
½ teaspoon salt
350g Farmland Taro Paste, room temperature


1. Preheat oven at 150°C.

2. To make the base combine the crushed crackers with butter and press into a 22cm spring form pan.

3. Bake for 10 minutes and let cool. Once cooled, wrap the bottom of the pan with foil.

4. To make the filling, beat cream cheese and sugar until creamy.

5. Add eggs one at a time, mixing until just incorporated. 

6. Gradually add the cream, alternate it with taro paste and lastly add in the salt. Do not over mix to incorporate as little air as possible to prevent the cake from cracking.

7. Pour the cream cheese filling into the pan on top of the cracker base.

8. Place the pan into a roasting dish. Carefully fill the dish with boiling water to create a water bath for the cheesecake. Pour in enough water to reach halfway up the sides of the pan.

9. Place in oven and bake for 60-75 minutes or till the edge of filling is set and the centre is slightly wobbly.

10. Cool cheesecake completely in pan on a rack, about 1-2 hours.

11. Cover the top of the cheesecake with foil (do not let foil touch surface of cheesecake) and chill in refrigerator for at least 4 hours or overnight.


Tips: Add a couple drop of purple food colouring to the batter to make the cheesecake more vibrantly purple.