1.Let cream cheese soften at room temperature first (this ensures easier mixing). Add sugar to the softened cream cheese and stir thoroughly until the mixture becomes smooth and fluffy, with no lumps remaining.

2.Melt taro chocolate using a double boiler: place the chocolate in a heatproof bowl, then set the bowl over a pot of simmering water (make sure the bowl doesn’t touch the water). Stir the chocolate occasionally until it melts completely and becomes smooth. Add purple sweet potato powder and mix well. Pour the melted taro chocolate mixture into the cream cheese-sugar mixture and stir well to combine evenly.

3.Crack an egg into the combined mixture and stir until fully incorporated. Add whipped cream next, and continue stirring until the entire mixture is smooth and homogeneous. For an extra silky texture, sift the mixture through a fine-mesh sieve once – this step helps remove any small lumps and elevates the final mouthfeel.

4.Line a muffin tin with paper cups, then pour the cheesecake batter into each cup, filling them about ⅔ full. Prepare a water bath: pour hot water into the muffin tin (around the paper cups) until the water reaches about 1cm up the sides of the cups. Bake in a preheated oven at 150°C (300°F) for approximately 20 minutes.

5.Once baked, remove the tin from the oven and let the cheesecakes cool down completely at room temperature. For optimal taste and texture, transfer the cooled cheesecakes to the refrigerator and chill for at least 3 hours (or overnight). Before serving, sprinkle a mixture of purple sweet potato powder and milk powder on top for added color and a subtle, creamy flavor boost.