Classic Mochi Cheesecake
Hidangan tradisional · Japanese-inspired
A delightful fusion dessert featuring a creamy, rich cheesecake base enveloped in a chewy, soft mochi layer. This classic version highlights the textural contrast between the smooth cheesecake and the slightly elastic mochi.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Cream cheese225g
- Granulated sugar150g
- Eggs2
- Heavy cream120ml
- Lemon juice1 tbsp
- Glutinous rice flour (Mochiko)100g
- Milk100ml
- Butter20g
- Cornstarch1 tbsp
- Salt1/4 tsp
Langkah
- 1
Preheat oven to 160°C (320°F). Grease and line an 8-inch round cake pan.
- 2
For the cheesecake filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in heavy cream and lemon juice.
- 3
Pour the cheesecake batter into the prepared pan.
- 4
Bake for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
- 5
While the cheesecake bakes, prepare the mochi topping: In a microwave-safe bowl, whisk together glutinous rice flour, sugar, milk, and melted butter until smooth.
- 6
Microwave the mochi mixture on high for 1 minute. Stir well. Microwave for another 1 minute, stir again. Continue microwaving in 30-second intervals, stirring each time, until the mixture is thick and translucent (about 3-4 minutes total).
- 7
Stir in cornstarch and salt into the mochi mixture.
- 8
Once the cheesecake is out of the oven, carefully spread the mochi mixture evenly over the hot cheesecake. Smooth the top with a spatula.
- 9
Return the cheesecake to the oven and bake for another 15-20 minutes, until the mochi topping is set and lightly golden.
- 10
Let the mochi cheesecake cool completely in the pan on a wire rack before refrigerating for at least 4 hours or overnight.
- 11
Serve chilled. Dust with powdered sugar if desired.
