Mochi Basque Cheesecake

Mochi Basque is a trending dessert that combines the creamy texture of Basque cheesecake with the chewy, stretchy mochi skin, offering a delightful contrast in every bite.

👉🏻Ingredients list⚠️

(6-inch)

• 250g cream cheese

• 55g white sugar

• 10g cornstarch

• 150g heavy cream

• 2 whole eggs + 1 egg yolk

• 150g glutinous rice flour

• 38g white sugar

• 220g milk

• 20g butter

• 25g white sugar

👉🏻✨DIRECTIONS:

1. 1️⃣ Mix softened cream cheese with sugar until smooth, then add cornstarch and mix well.
   2️⃣ Beat in the eggs one at a time, then stir in the heavy cream.
   3️⃣ Strain the mixture into the mold and tap to remove large air bubbles.
   4️⃣ Preheat the oven and bake at 230°C for 20 minutes. Let it cool, then refrigerate overnight.
   5️⃣ Combine all mochi ingredients (except butter) and mix well. Strain the mixture and steam over boiling water for 25 minutes.
   6️⃣ While hot, add a piece of butter and knead it into the mochi. Stretch and fold repeatedly, then dust the surface with roasted glutinous rice flour to prevent sticking.
   7️⃣ Divide the mochi into 6 portions and roll them out to an appropriate size. Wrap each portion around the Basque cheesecake.
   8️⃣ Whip the remaining heavy cream with a bit of sugar and use it to decorate the top. Add some raspberries for garnish.

👉🏻✨TIPS

• Knead mochi while hot—it hardens when cooled.

• Dust generously with roasted glutinous rice flour to prevent sticking.

• Best served chilled!

👉🏻✨BENEFITS

• Basque Cheesecake: Silky, rich, and melts in your mouth.

• Mochi Skin: Adds chewiness and balances sweetness.

👉🏻✨NUTRITIONAL

• High protein (cream cheese, eggs)

• Carbohydrates (glutinous rice flour, sugar for energy)

• Calcium & fats (heavy cream, butter)

• Enjoy in moderation due to sugar content.