If you love mochi desserts and creamy cheesecake, this mochi-wrapped basque cheesecake is the kind of recipe you’ll come back to again and again. It combines a soft, chewy mochi layer with a rich, custardy basque style cheesecake. It’s soft, creamy, chewy. Trust me, it is just delightful.
Ingredients
Method
- Preheat oven to 200°C fanbake
- Beat cream cheese and sugar until completely smooth
- Add eggs one at a time, mixing gently
- Mix in cream, vanilla, strawberry powder and salt
- Fold in cornflour just until combined
- Pour batter into prepared 6" pan
- Tap pan to release bubbles
- Bake 35–40 minutes
- Move pan to upper rack
- Increase oven to 210–215°C fan
- Bake 2–5 minutes only for even browning
Mochi wrap
- Microwave all ingredients (without butter) at 30 second increments
- Add butter straight after for easier handling
