Mochi-Wrapped Basque Cheesecake – A Fusion Dessert You’ll Fall In Love With

Mochi-Wrapped Basque Cheesecake – A Fusion Dessert You’ll Fall In Love With

Okay, hear me out. Imagine the rich, creamy goodness of a Basque burnt cheesecake—yes, that crackly top and smooth, melt-in-your-mouth center—but then wrapped in a soft, chewy layer of homemade mochi. It’s the ultimate combo you didn’t know you needed… until now. 

 This dessert is a beautiful mix of textures and cultures. You get the caramelized flavor from the baked cheesecake, the tang from the lemon, and the smooth creaminess of the center—all balanced out by that stretchy, pillowy mochi. 

I’m telling you, it’s like a little cloud of happiness wrapped around cheesecake. If you’ve never made mochi at home before, don’t worry—it’s way easier than you think. Plus, you don’t even need fancy tools. A microwave or steamer and a little patience are all it takes. Ready to wow your taste buds? Let’s do it.

1. Basque Cheesecake Filling:
   • 350 g cream cheese, softened
   • 80 g sugar
   • 13 g cornstarch
   • 25 g lemon juice
   • Zest of 1 lemon
   • 150 g whipping cream
   • 3 eggs
2. Mochi Dough:
   • 100 g glutinous rice flour
   • 25 g cornstarch
   • 30 g sugar
   • 165 g milk
   • 15 g unsalted butter
3. How to Make It – Step 1: Make the Cheesecake
   1. Line a 6-inch round baking pan with parchment paper. Preheat your oven to 230°C (446°F).
   2. In a bowl, beat together cream cheese, sugar, cornstarch, and lemon juice until nice and smooth.
   3. Add in the eggs one by one, then pour in the whipping cream and mix until everything is well combined.
   4. Sift the mixture for extra smoothness, then stir in the lemon zest.
   5. Pour into the pan and tap on the counter to pop air bubbles.
   6. Bake for 25 minutes—caramelized on top but still jiggly in the middle.
   7. Let it cool, then freeze for at least 4 hours until firm. Once solid, cut into 6 pieces.
4. Step 2: Make the Mochi
   1. In a heat-safe bowl, whisk glutinous rice flour, cornstarch, sugar, and milk until smooth.
   2. Sift the mixture, cover with plastic wrap, and poke holes on top.
   3. Steam for 15–20 minutes (or microwave in bursts) until it becomes sticky dough.
   4. While still warm, knead in the butter. Stretch and fold for elasticity.
   5. Once cool, divide into 6 balls. Dust hands and surface with cooked rice flour.
   6. Roll each ball into a thin circle big enough to wrap cheesecake pieces.
5. Step 3: Assemble!
   1. Place one cheesecake piece in the center of a mochi sheet.
   2. Stretch and wrap the mochi over the cheesecake like a dumpling.
   3. Pinch and trim excess with kitchen scissors.
   4. Repeat for all pieces. Chill in the fridge before serving.

🔪Chef's Tips:

1. Don’t skip freezing the cheesecake—it makes it way easier to cut and wrap.
2. Mochi can get sticky! Use plenty of cooked glutinous rice flour (just dry-toast some in a pan until it's no longer raw).
3. Want it extra pretty? Torch the top of the cheesecake slightly before wrapping for that signature Basque look.
4. These are best enjoyed chilled so the mochi stays tender and the cheesecake firm.

These mochi-wrapped cheesecakes are the kind of thing that looks fancy but feels super comforting to eat. Perfect for impressing guests—or just treating yourself after a long day. Trust me, once you try them, you’ll want to make a batch every weekend. Let me know if you’d like a version with matcha mochi or even a chocolate cheesecake twist!