This cassava cheesecake is a rich and creamy dessert that beautifully blends tropical flavors with the classic smoothness of cheesecake. The combination of grated cassava, coconut milk, and condensed milk creates a velvety texture, while the subtle sweetness of cassava adds a unique depth. Whether served as a comforting treat or a show-stopping dessert, this cheesecake delivers a balance of flavors that is both familiar and exotic.
Ingredient Breakdown
The foundation of this cheesecake begins with cream cheese, which provides a smooth and luscious texture, paired with condensed milk for a creamy sweetness. Grated cassava serves as the defining ingredient, lending a delicate chewiness that sets this cheesecake apart from traditional versions. To ensure a cohesive consistency, coconut milk is added, enhancing the tropical profile while keeping the batter rich and moist. Eggs play a crucial role in binding everything together, creating a firm yet delicate structure once baked. The addition of caster sugar balances the flavors, ensuring just the right level of sweetness without overpowering the natural notes of cassava and coconut. Together, these ingredients create a decadent, melt-in-your-mouth cheesecake with a tropical twist.
Step-by-Step Preparation Guide
Preparing the Cheesecake Batter
Softening the cream cheese for a smooth mixture.
Properly incorporating sugar and cassava for even texture.
Mixing the wet ingredients in the right order to create a homogenous batter.
Lining and Preparing the Cake Tin
The best method for lining the tin with parchment paper to prevent sticking.
Why crumpling and flattening the parchment makes lining easier.
Baking for the Perfect Texture
Why a slight wobble in the center is key to achieving a perfectly set cheesecake.
Oven positioning for even baking and preventing over-browning.
Cooling and Setting the Cheesecake
Why cooling for at least 4-8 hours is crucial for the best texture.
How to release the cheesecake from the tin without cracking.
Recipe Tips & Frequently Asked Questions
Ensuring the cassava is fully defrosted
Prevents uneven baking and excess moisture.
How to achieve a silky-smooth batter
Mixing techniques to avoid lumps.
Best way to store leftovers
Maintaining freshness for later enjoyment.
Adjusting sweetness levels
How to tweak flavors to personal taste.
Can I use fresh cassava instead of frozen?
Steps for preparing fresh cassava properly.
How do I know when the cheesecake is fully baked?
Checking doneness without overbaking.
What to Serve With This Recipe
A drizzle of caramel or chocolate sauce for an extra indulgent touch.
Pairing with fresh tropical fruits like mango, pineapple, or passion fruit.
Serving with a dollop of whipped cream for added creaminess.
Complementary drinks: coconut coffee, iced matcha, or a vanilla latte.
This cassava cheesecake is a must-try dessert that combines creamy richness with tropical flavors in a way that’s both comforting and sophisticated. Perfect for special occasions or as a twist on a classic treat, it’s a delightful balance of textures and flavors that will leave a lasting impression.
Ingredients
340g (12 oz) cream cheese (e.g., Philadelphia brand)
450g (3 cups) frozen grated cassava, defrosted
140g (⅔ cup) caster (superfine) sugar
397g (14 oz) condensed milk
400ml (1 ⅔ cups) coconut milk
2 medium eggs
Instructions
Preheat the oven to 220°C (425°F).
In a large mixing bowl, combine the cream cheese and caster sugar. Stir with a spatula or wooden spoon until the mixture becomes smooth and creamy.
Add the grated cassava to the bowl and mix thoroughly, ensuring the texture remains uniform. Pour in the coconut milk and stir well, followed by the condensed milk. Incorporate the eggs one at a time, mixing after each addition. The batter should be runny but completely blended, with no visible streaks of separate ingredients.
Prepare the cake tin by cutting a large sheet of parchment paper, ensuring it is big enough to cover both the base and sides. Crumple the parchment paper into a ball to make it more flexible, then flatten it out and press it into the tin.
Stir the batter once more to prevent the cassava from settling at the bottom, then pour the entire mixture into the prepared tin.
Place the cake tin on the middle rack of the preheated oven and bake for 35-40 minutes. The center should still have a slight wobble when removed from the oven.
Transfer the tin onto a cooling rack and let the cake rest for a minimum of 4 hours, though ideally, allow it to cool for 6-8 hours. Once fully cooled, carefully release it from the tin, slice, and serve.
Cassava Cheesecake Recipe
Ingredients
- 340 g 12 oz cream cheese (e.g., Philadelphia brand)
- 450 g 3 cups frozen grated cassava, defrosted
- 140 g ⅔ cup caster (superfine) sugar
- 397 g 14 oz condensed milk
- 400 ml 1 ⅔ cups coconut milk
- 2 medium eggs
Instructions
- Preheat the oven to 220°C (425°F).
- In a large mixing bowl, combine the cream cheese and caster sugar. Stir with a spatula or wooden spoon until the mixture becomes smooth and creamy.
- Add the grated cassava to the bowl and mix thoroughly, ensuring the texture remains uniform. Pour in the coconut milk and stir well, followed by the condensed milk. Incorporate the eggs one at a time, mixing after each addition. The batter should be runny but completely blended, with no visible streaks of separate ingredients.
- Prepare the cake tin by cutting a large sheet of parchment paper, ensuring it is big enough to cover both the base and sides. Crumple the parchment paper into a ball to make it more flexible, then flatten it out and press it into the tin.
- Stir the batter once more to prevent the cassava from settling at the bottom, then pour the entire mixture into the prepared tin.
- Place the cake tin on the middle rack of the preheated oven and bake for 35-40 minutes. The center should still have a slight wobble when removed from the oven.
- Transfer the tin onto a cooling rack and let the cake rest for a minimum of 4 hours, though ideally, allow it to cool for 6-8 hours. Once fully cooled, carefully release it from the tin, slice, and serve.
