Black Sesame Mochi Cheesecake

A delightful, gluten-free fusion dessert inspired by tangyuan, featuring the nutty richness of black sesame in a creamy cheesecake with a chewy mochi base.

By @frankhubakes

Original recipe source

Cook time: 90 minutes

Servings: 8

Ingredients

• 0 parchment paper for lining
• 3.17 oz mochiko glutinous rice flour
• 0.53 oz sugar
• 6.34 oz milk
• 0.35 oz butter
• 0.53 oz honey
• 0 cornstarch for dusting
• 16 oz cream cheese
• 5.29 oz sugar
• 0.64 oz cornstarch
• 3 pieces egg
• 6.34 oz heavy cream
• 0.07 oz salt
• 3.53 oz black sesame paste

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by lining the bottom with parchment paper.
2. Combine mochiko glutinous rice flour, sugar, and milk in a heatproof bowl. Stir until smooth.
3. Microwave the mixture in 1-minute intervals, stirring each time, until it turns into a thick paste.
4. Stir in the butter and honey into the mochi paste until well combined.
5. Press the mochi paste into the bottom of the prepared pan, dusting with cornstarch to prevent sticking.
6. In a large bowl, beat the cream cheese and sugar until smooth.
7. Add the cornstarch, eggs, heavy cream, salt, and black sesame paste to the cream cheese mixture. Blend until smooth.
8. Pour the cheesecake mixture over the mochi base and smooth the top.
9. Bake the cheesecake in the preheated oven for about 45-50 minutes, or until the center is set but still slightly jiggly.
10. Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours before serving.