Four Flavor Mochi Cheesecakes Recipes

Steps:

• In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.
• Pour the crust mixture into a 9-inch (23 cm) springform cake pan. Press crumbs down firmly with the bottom of a small ramekin or glass to form an even base.
• Carefully break the remaining graham crackers in half, so that you have 8 squares.
• Push the graham crackers into the crust with the split line facing upwards to form an X shape, dividing the crust into four equal sections.
• Press down on the crust one more time to ensure the graham crackers are secure. Cover and chill in the freezer for at least 10 minutes while preparing the fillings.
• In a small bowl, dissolve the gelatin in the water. Set aside to bloom.
• In a large bowl, beat together the cream cheese and sugar until smooth.
• Add 2½ cups (720 ml) whipping cream and beat until the batter is light and fluffy.
• Warm the gelatin in the microwave for about 15 seconds so that it's fluid, and incorporate into the batter.
• Divide the cheesecake batter evenly between 4 medium bowls.
• In the first bowl, whisk in the vanilla extract and remaining whipping cream.
• In the second bowl, whisk in ⅓ cup (80 grams) lemon curd.
• In the third bowl, whisk in the dulce de leche.
• In the fourth bowl, whisk in the chocolate hazelnut spread.
• To assemble the cheesecake, slowly pour the contents of bowl #1 into a quarter of the pan. Repeat with remaining flavors. Use a spatula to smooth the tops.
• Carefully dollop the raspberry jam in small circles on top of the vanilla cheesecake. Use a toothpick or knife to carefully swirl it into the filling. Garnish the outer border with fresh raspberries.
• Garnish the outer border of the chocolate hazelnut cheesecake with the chocolate hazelnut truffles.
• Garnish the outer border of the dulce de leche cheesecake with the chopped pecans and drizzle with dulce de leche
• Pour the remaining lemon curd on top of the lemon cheesecake and smooth with an offset spatula or spoon. Garnish the outer border with candied lemon slices.
• Cover the top of the pan tightly with plastic wrap and chill for 4 hours or overnight in the fridge before slicing and serving.
• Enjoy!

Steps:

• For the mochi dough base: Wash the rice gently until the water runs clear, 5 to 8 times, then drain. Cook the rice with 2 1/2 cups water in a rice cooker according to the manufacturer directions for sushi/sweet rice, about 30 minutes.
• Place the cooked rice in a wooden or stone bowl. (I don't recommend stainless steel or plastic bowls, which will make the rice wet or too soft.) Smash the rice with a thick wooden stick or pestle. Use your hands to turn the rice and continue to pound with the stick until it is a smooth and sticky dough, 6 to 8 minutes.
• Portion out 20 to 24 mochi, about 2 tablespoons of dough per portion. Have a small bowl of water nearby to lightly wet hands if the dough is too sticky. Shape each portion into a round patty about 1 1/2 inches thick and dust each side of the mochi with mochiko or potato starch.
• For the mochi toppings: To make a sweet miso sauce, combine the miso, sugar and sake in a small saucepan. Cook over medium heat, stirring occasionally, until the sugar is dissolved, 3 to 5 minutes. Remove from the heat and set aside.
• Heat a grill pan or skillet over medium-high heat. Add your desired number of plain mochi and grill, brushing with soy sauce a couple of times on each side, until the mochi are caramelized, 2 to 3 minutes per side.
• Brush some of the remaining plain mochi (reserve some of them to serve with the sweet toppings) with about 1 tablespoon of the sweet miso sauce and top with a sprinkle of shichimi. To serve the savory mochi, wrap the soy-grilled and sweet miso-glazed mochi in nori and place on a plate or platter.
• For the sweet mochi toppings: Mix the kinako with the sugar in a small bowl. Dip to coat both sides of your desired number of mochi. Top each remaining plain mochi with adzuki paste, then sprinkle with the remaining kinako sugar, if desired. Serve on a plate or platter.

Steps:

• Preheat oven to 325 degrees F. Melt the butter and chocolate. Beat the eggs and vanilla (do not over beat). Sift and fold in the flour, mochi flour, baking powder, and salt to the butter mixture followed by the sugar. Fold in the egg mixture until incorporated. Then fold in coconut flakes. Pour into an oven proof dish or pan and bake in the oven for 15 minutes.

Steps:

• HEAT oven to 325 degrees F. Line 12 muffin cups with foil bake cups. Stir crushed wafers and melted butter in medium bowl until evenly moistened. Spoon 2 tablespoons crumb mixture into each bake cup. Press onto bottoms and 1/2 inch up sides of bake cups. Chill 15 minutes.
• BEAT cream cheese, sugar and flour in large bowl with electric mixer on medium speed until fluffy. Add eggs and vanilla, beating just until blended. Remove 2 cups cheesecake filling from bowl; set aside. Add 1/2 cup cappuccino hazelnut spread to remaining cheesecake filling, beating until smooth.
• SPOON about 1 1/2 tablespoons cappuccino hazelnut filling into each crust. Top evenly with plain cheesecake filling. (Bake cups will be very full.) Bake 16 to 18 minutes or until filling is set. Cool in pan on wire rack 30 minutes. Cover and chill 1 hour or overnight.
• REMOVE cheesecakes from pan; remove foil bake cups. Sprinkle surface of cheesecakes with cocoa powder. Place remaining 1/4 cup cappuccino hazelnut spread in small heavy-duty resealable plastic bag. Microwave on HIGH 10 to 15 seconds to soften slightly. Cut very small corner off bottom of bag. Drizzle hazelnut spread over cheesecakes.

Steps:

• Position an oven rack in the middle of the oven and preheat to 350 degrees F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment.
• Whisk together the mochiko, sugar, baking powder and salt in a large bowl.
• Whisk together the milk, vanilla, eggs and coconut milk until smooth in a separate large bowl. (If you have trouble incorporating the coconut milk solids, you can use an electric mixer on medium speed for this step, and the following ones, if you like.) Whisk the milk mixture into the dry ingredients just until combined. Whisk in the melted butter until the batter is smooth.
• Pour the batter into the prepared baking pan and tap the pan on the counter a few times to get rid of any air bubbles. Bake until the butter mochi is set and the top is golden brown, 1 hour to 1 hour 10 minutes. Let cool completely in the pan on a wire rack, about 1 hour.
• Carefully lift the parchment paper out of the pan from both short ends and set the butter mochi on a cutting board. Cut into about twenty 2-by-3-inch rectangles and serve immediately or store in an airtight container for up to 3 days.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease an 8 inch springform pan. In a medium bowl, combine cookie crumbs and butter. Mix well and press into the bottom of springform pan.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, beat cream cheese, brown sugar and cornstarch until smooth. Beat in the eggs one at a time. Blend in the coffee liqueur. Fold 1/3 of the filling into the melted chocolate, then pour the chocolate mixture back into the filling and mix until no streaks remain. Pour into crust.
• Bake in the preheated oven for 60 minutes, or until filling is set. Allow to cool to room temperature, then refrigerate at least 4 hours before serving.