It is a cheesecake with a little Asian twist. It is gluten free cheesecake. You can use any toppings as desire, such as strawberry, blueberry, etc. You also can change mochi to different colors to match with your topping or events.
Ingredients for mochi (makes 24 mini cheesecakes):
· 1 ½ cup Mochiko (glutinous rice flour)
· 1 cup sugar
· ½ tsp. baking powder
· 1 cup milk
· 2 eggs
· 4 Tbsp. butter, melted
· 1 tsp. vanilla extract and 2 drop of red food color (turn light pink)
Line 24 foil cupcake liners in muffin pans. Preheat oven to 350 degrees F. put a bowl of water on the bottom rack in the oven to keep moist.
Mix mochiko, sugar and baking powder in a medium bowl. Add milk and eggs, mix well. Then add melted butter, red food color and vanilla, mix well.
Evenly divide mixture and pour into 24 lined muffin cups. Bake for 10 minutes.
Meanwhile, make cheesecake mixture as following:
· 2 (8 oz.) packages cream cheese
· ½ cup sugar
· 2 eggs
· 1 tsp. vanilla
· 1 tsp. lemon juice
With a hand mixer, beat cream cheese and sugar, then add one egg at a time. Add vanilla and lemon juice. Blend well. Then, evenly divide into 24 muffin cups with cooked mochi on the bottoms.
Bake 20 minutes. Cool in the refrigerator for a couple of hours or overnight until set. Then top with your favorite topping before serving.
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