FOUR-FLAVOR MOCHI CHEESECAKES
These pillows of homemade mochi are stuffed with four variations of cheesecake filling, so everyone is sure to find a favorite!
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 24 mochi
Number Of Ingredients 11
Steps:
- For the cheesecake filling: Line a baking sheet with parchment paper. Add the cream cheese and confectioners' sugar to a medium bowl and fold together until combined. Fold in the graham cracker crumbles.
- Divide the batter evenly among 4 medium bowls. Fold the strawberries into the first bowl. Fold the brownies into the second bowl. Fold the mini chocolate chips into the third bowl. Fold the peanut butter lightly into the fourth bowl so that it has a marbled look. Cover each bowl and freeze until firm, about 1 hour 30 minutes.
- Using a 1-ounce scoop, scoop mounds of each cheesecake filling and put on the prepared baking sheet. Return to the freezer while you make the mochi dough.
- For the mochi dough: Combine the rice flour, granulated sugar and 2 cups water in a medium microwave-safe bowl. Whisk in the oil.
- Microwave in 1-minute intervals, stirring in between each, until the mixture is sticky and almost translucent in color, about 8 minutes.
- Line a baking sheet with parchment paper and set aside. Dust a work surface heavily with cornstarch and turn out the dough on top. Dust the dough with more cornstarch. Roll into a 19-by-17-inch rectangle about 1/16-inch thick. Use a 3 1/2-inch round biscuit cutter to cut out 19 circles from the dough. Brush any excess cornstarch from each circle and place on the lined baking sheet. Place the remaining dough back in the microwave-safe bowl and reheat in 30-second intervals until the dough returns to being sticky and translucent. Repeat the above steps to cut out 5 more circles.
- Place a mochi round on top of a cavity in a mini muffin pan, but don't push it in. Place a frozen cheesecake scoop in the center and press in lightly so it falls into the cavity. Fold the sides of the mochi up over the cheesecake and pinch tightly to seal. Place seam-side down on the parchment-lined baking sheet. Repeat with the remaining mochi rounds and cheesecakes.
- Serve immediately or chill in the fridge until ready to eat.
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George Zebulon
[email protected]These cheesecakes were a huge hit at my potluck. Everyone loved them! I will definitely be making these again for my next party.
Mr Shiblu
[email protected]I'm so glad I found this recipe! These cheesecakes were amazing. The mochi crust was perfectly chewy and the cheesecake filling was creamy and rich. I will definitely be making these again and again.
Douglas Blum
[email protected]These cheesecakes were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious and unique. I would definitely make these again for a special occasion.
Hassan Riza
[email protected]I had some trouble getting the cheesecakes to set properly, but other than that, this recipe was easy to follow. The cheesecakes turned out great and everyone loved them.
Asif Shahzad Dar
[email protected]These cheesecakes were a bit too dense for my taste, but they were still very good. I would recommend using less cream cheese in the cheesecake filling if you prefer a lighter texture.
ch Talha
[email protected]These cheesecakes were delicious! The mochi crust was a nice change from the traditional graham cracker crust. I also liked the four different flavors. My favorite was the strawberry.
zulqar Hussnain
[email protected]These cheesecakes were a huge hit at my potluck. Everyone loved them! I will definitely be making these again for my next party.
Paul Delauro
[email protected]I'm so glad I found this recipe! These cheesecakes were amazing. The mochi crust was perfectly chewy and the cheesecake filling was creamy and rich. I will definitely be making these again and again.
Yashan kawshalya
[email protected]These cheesecakes were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious and unique. I would definitely make these again for a special occasion.
Daily Zubair
[email protected]I had some trouble getting the cheesecakes out of the pan, but other than that, this recipe was easy to follow. The cheesecakes turned out great and everyone loved them.
Sahana Aktar
[email protected]These cheesecakes were a bit too sweet for my taste, but they were still very good. I would recommend using less sugar in the cheesecake filling if you don't like your desserts too sweet.
Famouzz Music
[email protected]I'm not a big fan of cheesecake, but I really enjoyed these mochi cheesecakes. The mochi crust was chewy and flavorful, and the cheesecake filling was light and creamy. I would definitely make these again.
Destinee Britten
[email protected]These cheesecakes were delicious! The mochi crust was a nice change from the traditional graham cracker crust. I also liked the four different flavors. My favorite was the chocolate.
MD SH Limon Khan
[email protected]I made these cheesecakes for my friend's birthday and she loved them! She said they were the best cheesecakes she'd ever had. I'm so glad I found this recipe.
Zaituni Nambalirwa
[email protected]These cheesecakes were a bit more work to make than I expected, but they were totally worth it. The end result was a beautiful and delicious dessert that everyone loved. I would definitely recommend this recipe to anyone who loves cheesecake.
Pala Jalalpuria
[email protected]I'm not usually a fan of mochi, but these cheesecakes changed my mind. The mochi crust was perfectly chewy and the cheesecake filling was light and fluffy. I loved the four different flavors, too. My favorite was the matcha.
MD Kaosa
[email protected]These mochi cheesecakes were a hit at my party! They were so delicious and unique. The mochi crust was chewy and flavorful, and the cheesecake filling was creamy and rich. I will definitely be making these again.