Strawberry Cheesecake Mochi Recipe
Soft and chewy strawberry cheesecake mochi stuffed with cream cheese and strawberry jam and rolled through crushed biscuits. This dessert is perfect for hot summer days and tastes exactly like a strawberry cheesecake. Indulge yourself with this Little Moons strawberry cheesecake mochi copycat recipe!
Equipment
- 1.5 inch (3.8 cm) sphere silicone mould
Ingredients
Mochi dough
- 100 g mochiko flour* (¾ cup)
- 120 g strawberry milk* (½ cup)
- 30 g sugar (2 ½ tbsp)
- 1 g salt (¼ tsp)
Strawberry cheesecake filling
- 150 g cream cheese* (⅔ cup)
- 100 g heavy (double) cream (½ cup)
- 40 g icing sugar (⅓ cup)
- 5 g lemon juice* (1 tsp)
- 5 g vanilla extract* (1 tsp)
- 50 g strawberry jam* (2 ½ tbsp)
- 20 plain vanilla biscuits*
Instructions
Strawberry cheesecake filling
- Whip the cream cheese until pale and fluffy, whilst slowly incorporating the icing sugar, lemon juice and vanilla extract.
- Separately, whip up the heavy (double) cream until medium peaks. Fold in the cream into the cream cheese using a spatula.
- Place the cream cheese filling into a piping bag. Make sure the silicone mould is clean and grease-free. Pipe a dollop of cream cheese in the bottom of the spheres, filling around halfway through. Pipe a ring of cream cheese around the outer edge of the sphere, leaving a hole in the middle for the jam.
- Place the strawberry jam in a piping bag, then pipe it in the middle of the cream cheese. Level out the half spheres with a spatula, then place the mould into the freezer. Set for a minimum of 1 hour before un-moulding.
Mochi dough
- Combine all the ingredients in a glass bowl until you get a paste, without any lumps.
- Cover with plastic wrap and poke a few holes in the film, then microwave for 2-2:30 minutes. Afterwards, give the mixture a good mix to loosen it up. Cook for a further 2-2:30 minutes in the microwave, then fold the paste in on itself with a wooden spoon. Keep folding until the dough becomes sticky and stretchy.
- Place a little cornstarch on your work surface, then tip the dough over and also cover it in cornstarch. Knead the mochi dough a few times until the dough becomes firmer. Divide the dough into 12 equal parts.
Assembling the mochi
- Crush the biscuits in a a food processor until you get a fine powder.
- Take one ball of dough and roll it out with a rolling pin until it's around 12-13 cm (5 inches) in diameter. We want the dough thin enough, but not so thin that it'll rip.
- Un-mould two half spheres of cheesecake filling and press them together to form a full sphere. Place them in the middle of the mochi dough, then wrap the dough around the sphere to cover it completely. Pinch the dough at the bottom to seal it completely, then roll the mochi in your hands a few times to level out all rough edges.
- Wet your hands with a little bit of sunflower oil, then roll the strawberry cheesecake mochi through the crushed biscuit powder.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Mochiko flour cannot be substituted with any other type of flour. I use this type of mochiko flour, best for making authentic mochi.
- You can use either homemade or store bough strawberry milk. To make it at home, just add 5-6 strawberries and milk into a blender, then pulse until fully incorporated. Sieve to remove any fruit pulps and seeds.
- Use full fat cream cheese, such as Philadelphia.
- Lemon juice and vanilla extract are optional for flavour and can be left out.
- Please use a smooth type of strawberry jam or jelly, without any fruit pulp. This way you can use a piping bag to pipe the jam into the sphere mould.
- Use plain biscuits without any filling, such as Golden Oreo (remove cream), butter biscuit, petit beurre or graham crackers. Please see notes in the post for more details.
Nutrition
Calories: 181kcal
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