Dasheen Cherry Chessecake

Ready in: 1 – 1½ hours

 Serves: 3

Complexity: easy

Origin: Tobago


  • 4 lbs cream cheese
  • 17½ oz sugar
  • 6 tbsp lime or lemon juice
  • Grated zest of 2 limes
  • 8 eggs
  • 2 tsp vanilla essence
  • 2 lbs dasheen, cooked and mashed
  • 4 oz digestive biscuits, crushed


  1. Prepare pans. Line 2 spring form pans with foil, base and sides. Lightly spray with a little cooking spray.

  2. Press the crushed digestive biscuits evenly in the base of the pan. Set aside.

  3. 3. Preheat oven to 325 degrees F.

  4. Cream the cheese and the sugar together in an electric mixer. Add the eggs one at a time, ensuring the eggs are well incorporated into the cream cheese mixture.

  5. Add the vanilla, lime juice and grated lime zest.

  6. Add the dasheen and mix well, but do not over mix.

  7. Pour mixture into the prepared pans. Place the pans in a dish and add enough hot water to come up halfway on the sides.

  8. Place in the preheated oven and bake for 1 – 1½ hours.

  9. Remove from oven and let cool. Refrigerate for at least 4 hours or preferably overnight.

  10. Top with preferred topping such as fruit and serve.