Can I substitute the cream cheese in this recipe?

Yes, you can substitute cream cheese with dairy-free options such as vegan cream cheese for a plant-based version. This will give you a similar texture while accommodating dietary preferences.

How can I store leftover mochi?

Store leftover Blueberry Cheesecake Mochi in an airtight container in the refrigerator. It is best consumed within 3 days to maintain its fresh flavors and chewy texture.

Can I freeze Blueberry Cheesecake Mochi?

Yes, you can freeze mochi for up to 1 month. Wrap it securely in plastic wrap to prevent freezer burn, and let it thaw in the fridge before enjoying.

What can I use if I don't have gelatin sheets?

If you don’t have gelatin sheets, you can use powdered gelatin instead. Just follow the package instructions for rehydrating and substituting accordingly.

Are there any gluten-free alternatives for glutinous rice flour?

For gluten-free versions, you can look for specific gluten-free flour blends designed for mochi or use mochi flour that is labeled gluten-free, ensuring your dessert remains chewy.

Blueberry Cheesecake Mochi: Decadent Fun For Your Taste Buds

Ingredients

Units Scale

110g caramel biscuits
40g melted butter
150g hot milk
20g gelatin sheets
230g cream cheese
40g granulated sugar
150g heavy cream
Blueberry jam to taste
120g glutinous rice flour
30g cornstarch
20g sugar
180g milk
6g butterfly pea powder
20g corn oil

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Instructions

Prepare the Base: Crush the caramel biscuits into fine crumbs, mix with melted butter, and press into the bottom of a springform mold. Refrigerate to set.
Create the Cheesecake Filling: Soak gelatin sheets in cold water until soft, then dissolve in hot milk. Beat cream cheese and granulated sugar until smooth, add heavy cream and gelatin mixture, then pour half over the biscuit base. Chill for about an hour.
Flavor and Assemble: Mix blueberry jam into the remaining cheesecake mixture, pour over the chilled layer, then chill again. For the mochi, steam combined glutinous rice flour, cornstarch, sugar, milk, butterfly pea powder, and corn oil until elastic. Roll thinly and wrap around the cheesecake. Chill until set.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Can be frozen for up to 1 month.

Author: Emily Carter
Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Chilling, Steaming
Cuisine: Fusion
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 12g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 4g
Cholesterol: 15mg