Dessert
Raspberry Cheesecake Mochi
2 u 30 minVoor 10Nutri-Score D€€
D
2 u 30 min
2 u 30 minRaspberry Cheesecake Mochi
wat u nodig heeft
Ingrediënten
frozen raspberriesGroente en fruit200 g
sugarVoorraadkast50 g- lemon juice (for the raspberry coulis)Groente en fruit10 g
graham crackers (crushed)Bakkerij120 g
butter (melted, for the crust)Zuivel60 g
gelatin sheets (bloomed in cold water)Overig3 stukken
cream cheese (softened)Zuivel227 g- sugar (for the cheesecake filling)Voorraadkast60 g
yogurtZuivel90 g- heavy creamZuivel150 g
- lemon juice (for the cheesecake filling)Groente en fruit8 g
- glutinous rice flourVoorraadkast100 g
- sugar (for the mochi dough)Voorraadkast20 g
corn starchVoorraadkast20 g- strawberry powderVoorraadkast10 g
milkZuivel160 ml- butter (for the mochi dough)Zuivel20 g
per portie
Voedingswaarden
214kcal
- Koolhydraten
- 21 g
- Eiwitten
- 3 g
- Vetten
- 13 g
wat u gebruikt
Keukengerei
Steelpan
Mengkom ×2
Springvorm
Garde
Magnetron
Deegroller
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 3
Bloom the gelatin
- Soak the gelatin sheets in cold water until soft, then drain.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.