Dessert
Raspberry Cheesecake Mochi
2 h 30Pour 10Nutri-Score D€€
D
2 h 30
2 h 30Raspberry Cheesecake Mochi
ce qu’il vous faut
Ingrédients
frozen raspberriesFruits et légumes200 g
sugarÉpicerie50 g- lemon juice (for the raspberry coulis)Fruits et légumes10 g
graham crackers (crushed)Boulangerie120 g
butter (melted, for the crust)Produits laitiers60 g
gelatin sheets (bloomed in cold water)Autres3 morceaux
cream cheese (softened)Produits laitiers227 g- sugar (for the cheesecake filling)Épicerie60 g
yogurtProduits laitiers90 g- heavy creamProduits laitiers150 g
- lemon juice (for the cheesecake filling)Fruits et légumes8 g
- glutinous rice flourÉpicerie100 g
- sugar (for the mochi dough)Épicerie20 g
corn starchÉpicerie20 g- strawberry powderÉpicerie10 g
milkProduits laitiers160 ml- butter (for the mochi dough)Produits laitiers20 g
par portion
Nutrition
214kcal
- Glucides
- 21 g
- Protéines
- 3 g
- Lipides
- 13 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier ×2
Moule à charnière
Fouet
Micro-ondes
Rouleau à pâtisserie
pas à pas
Préparation
- Étape 1
Make the raspberry coulis
- Cook the frozen raspberries with the sugar and lemon juice in a saucepan until the fruit breaks down.
- Strain through a sieve to remove the seeds and let cool.
- Étape 2
Prepare the crust
- Mix the crushed graham crackers with the melted butter until sandy.
- Press firmly into the bottom of the springform pan and chill.
- Étape 3
Bloom the gelatin
- Soak the gelatin sheets in cold water until soft, then drain.
- Étape 4
Make the cheesecake filling
- Beat the cream cheese with the sugar until smooth.
- Whisk in the yogurt, heavy cream and lemon juice.
- Warm a little of the mixture, dissolve the bloomed gelatin in it, then stir back into the rest.
- Étape 5
Layer and set
- Pour half the cheesecake filling over the crust.
- Spoon over the raspberry coulis, then cover with the remaining filling.
- Chill until fully set.
- Étape 6
Make the mochi dough
- Whisk the glutinous rice flour, sugar, corn starch and strawberry powder with the milk until smooth.
- Microwave in short bursts, stirring between each, until the dough is translucent and cooked.
- Knead in the butter while still warm until smooth and elastic.
- Étape 7
Assemble the mochi
- Roll the mochi dough out on a surface dusted with corn starch.
- Cut the set cheesecake into portions and wrap each one in a piece of mochi dough.
- Seal the edges and chill before serving.