Mochi with four types of cheesecake filling

Votes: 2

Time: 2 hours 20 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 165, total fat 6 G., saturated fats 3 G., proteins 2 G., carbohydrates 25 G., fiber 1 G., cholesterol 11 mg, sodium 56 mg, sugar 12 G.

These plump Japanese sweets are filled with four types of cheesecake, so there's sure to be something for everyone, though they're all delicious! Brownie cheesecake, strawberry cheesecake, chocolate chip cheesecake, and peanut butter cheesecake are individually wrapped in mochi dough. The mochi requires no baking and is ready to eat right out of the box.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cheese filling

220 g of cream cheese at room temperature
1 cup powdered sugar
1/2 cup crumbled graham cracker crust (makes one 9-inch cake)
1/4 cup freeze-dried strawberries, lightly crushed
1/4 cup tightly packed brownie crumbs
1/4 cup mini chocolate chips
1/4 cup creamy peanut butter, room temperature

Mochi dough

2 cups sweet rice flour
0.5 cup granulated sugar
0.5 tsp rapeseed oil (canola)
Cornstarch, for dusting
Special equipment: 8cm round cookie cutter; mini muffin tin

Ingredient Substitution Suggestions

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Recipes with similar ingredients: rice flour, cream cheese, Peanut butter, strawberry, chocolate

Cooking the dish according to the recipe:

Cheesecake filling:

Line a baking sheet with parchment paper. Place the cream cheese and powdered sugar in a medium bowl and mix until smooth. Stir in the crushed graham crackers.
Divide the filling into 4 portions and place them in separate bowls. Stir the strawberries into the first bowl. Stir the brownies into the second bowl. Stir the mini chocolate chips into the third bowl. Mix the peanut butter into the cheesecake in the fourth bowl until it looks marbled. Cover each bowl and place in the freezer until the fillings firm up, about 1.5 hours.

Using a 30 ml spoon, scoop out the filling and mound it onto the prepared baking sheet. Return to the freezer while you knead the mochi dough.
Mochi dough:

In a medium microwave-safe bowl, combine the rice flour, granulated sugar, and 2 tablespoons water. Stir in the butter. Microwave in 1-minute intervals, stirring, until the mixture is sticky and almost translucent, about 8 minutes.
Line a baking sheet with parchment paper and set aside. Generously dust the work surface with cornstarch and turn out the dough. Dust the dough with cornstarch. Roll it out into an 8.5 x 6.5-inch rectangle, 0.1-inch thick. Using a 3-inch cookie cutter, cut out 19 circles from the dough. Brush off excess cornstarch from each circle and place them on the lined baking sheet. Return the remaining dough to the microwave-safe bowl and microwave in 30-second intervals until the dough is tacky and translucent. Roll out the dough and cut out 5 more circles.
Place a mochi circle in the well of a mini muffin tin, but do not push it in. Place a slice of cheesecake in the center and press gently to force the filling into the cavity. Fold the edges of the mochi over the cheesecake and pinch tightly to seal. Place them seam-side down on a parchment-lined baking sheet. Repeat with the remaining dough circles and cheesecakes. Serve immediately or refrigerate until ready to serve.