Ube mochi brownie basque cheesecake

At first glance, this ube basque cheesecake looks like any other. But get this, creamy ube cheesecake, with mochi AND brownie. It’s all our favourite treats in one bite. The best part is, it is a 3 bowl creation. All you need is to bake each layer on top of each other and chill overnight.

Inspired by the Asian fusion bakery Fankery here in Auckland and their mochi-filled cheesecakes, I knew it was only a matter of time before I tried my hand to create my own. In my heart, I knew that ube would be my first flavour to try.

The mochi surprisingly stays soft and chewy for a few days inside the cheesecake. It also freezes well, the cheesecake becomes more of an ice cream like consistency that returns to its creaminess after sitting at room temperature for a while.

This recipe makes a tall 6″ cheesecake. Make sure you lined the cake tin high with baking paper! The cheesecake will definitely rise above the baking paper.

Save the recipe and give it a go! And if mochi is your jam, try your hand at the ube oreo mochi brownie or biscoff mochi brownie. Make sure you tag your cheesecake creation with @ultimateomnoms on Instagram so I can feature you!

Ube Mochi Brownie Basque Chesecake

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Ingredients Method

Ingredients

  

Brownie

• 100 g dark chocolate
• 55 g butter
• 50 g castor sugar
• 50 g brown sugar
• 1 large egg
• 1 pinch salt
• ½ tsp vanilla extract
• 35 g all purpose flour
• 15 g cocoa powder (dutch cocoa powder preferred)

Mochi

• 70 g glutinous rice flour
• 20 g cornstarch
• 140 g milk
• 15 g castor sugar
• 15 g unsalted butter

Ube Basque Cheesecake

• 450 g cream cheese (room temperature)
• 120 g castor sugar
• 1 pinch salt
• 2 tsp ube extract
• 1 tsp vanilla extract
• 15 g cornstarch
• 3 eggs (room temperature)
• 190 ml heavy cream

Method

 

Brownie

1. Melt the butter and chocolate in the microwave
2. Beat the castor sugar, brown sugar and eggs until pale and doubled in size
3. Add in salt and vanilla extract
4. Gently fold in the chocolate and butter
5. Add the sifted flour and cocoa powder and gently fold
6. Pour the brownie batter in the prepared cake tin
7. Bake at 180°C for 15min

Mochi

1. Put all the mochi ingredients in a microwavable bowl, except for the butter⁣⁣⁣
2. Microwave for 1 min, take it out and mix. Microwave for another 30 sec until the liquid is gone⁣⁣⁣
3. While hot, mix in the butter until combined⁣⁣⁣. The butter will make it easier to handle
4. Set aside to cool⁣⁣⁣
5. When cooled, use a rolling pin to roll the mochi to the size of your cake pan in between two pieces of cling wrap
6. Set aside to layer on top of the brownie

Ube basque cheesecake

1. Whip the cream cheese in a large bowl until soft and fluffy
2. Slowly whisk in the sugar and salt
3. Add the ube extract, vanilla extract, cornstarch and beat until smooth
4. Add in the eggs, whisking until fully combined before adding the cream. Whisk until smooth
5. Pour into the prepared 6" cake tin and bake for 35-40min at 220°C on the lower-middle rack
6. Let the cake sit for 10min in the oven
7. Cool to room temperature and put in the fridge for at least 4 hours or overnight
8. Slice and enjoy!