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Create Sarap London’s Cassava Cheesecake

by | 25 Jun, 2020 | Blog

Growing up we always had cassava cake, it was my mothers go to dish. We have always had a take on my mum’s cassava cake at our pop ups, for me it is a fitting way to pay tribute to my mum and to how Sarap got started in the first place. Our cassava tart has been a firm favourite amongst our diners but as we’ve been holed up in our homes there was a desire for me to do something a little different and I had just happened to see a basque cheesecake on Instagram and thought why not marry the two? A few tests later, here we are.


  • 450g Grated frozen Cassava
  • 340g Philadelphia original cream cheese
  • 140g Caster sugar
  • 400ml Coconut milk
  • 397g Sweetened condensed milk
  • 2 Medium sized eggs
  • Parchment/baking paper


  1. Turn your oven to 220c fan forced
  2. Place the cream cheese and sugar into the large mixing bowl. Mix together with a spatula (or wooden spoon) until well combined and mixture is smooth
  3. Add grated cassava into the mixing bowl and mix together until well combined
  4. Add coconut milk into the mixing bowl and mix together until well combined
  5. Add condensed milk into the mixing bowl and mix together until well combined
  6. Add eggs one at a time into the mixing bowl and mix together until well combined
  7. At this stage, the mixture should be quite runny but should be well combined so that it is one homogenous colour i.e. no streaks of the different ingredients should be visible
  8. Cut a large piece of parchment paper (enough to cover the base and the side of the cake tin right up to the top). Scrunch up the parchment paper into a ball (this helps with lining the tin) then unravel it and place into the cake tin
  9. Take the cake mix and mix well one more time to ensure the cassava hasn’t settled to the bottom then pour entire mixture into the lined cake tin
  10. Place the cake tin onto the middle rack of the oven and bake 35-40 mins. There should be a slight wobble at the centre of the cake when you take it out of the oven
  11. Place the cake tin onto a rack and allow to cool for a minimum of 4 hours, ideally 6-8hrs.

About Budgie: Ferdinand “Budgie” Montoya swapped his suit and tie for an apron and never looked back. Sarap London was born out of a craving for chicken adobo and a means of rediscovering his Filipino roots. Centred around the mantra of authentic Filipino flavours delivered proudly inauthentically. Sarap aims to marry traditional recipes and reinterpret them with a modern and local narrative and opened their first stand-alone site at Brixton Village in January this year after winning the Brixton Kitchen competition.

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