Prep Time: 35 mins | Bake time: 30 mins | Chill: 3+ hrs
Makes 4 slices
Oolong Basque Cheesecake
- 20g ONE ORGANIC instant oolong tea powder
- 235g cream cheese
- 45g sugar
- 2 eggs
- 170ml heavy cream
- 8g corn starch
Osmanthus White Chocolate Ganache
- 140g white chocolate
- 10g dried Osmanthus flowers
- 70ml heavy cream
Oolong Mochi Layer
- 110g glutinous rice flour
- 30g corn starch
- 15g ONE ORGANIC instant oolong tea powder
- 30g sugar
- 180 milk
Directions
- Add cream cheese and sugar to a bowl and mix until smooth, then add in eggs and mix until combined
- Add in heavy cream, corn starch, oolong tea powder and mix until combined, then pour into 6 in cake pan lined with parchment paper, bake at 400F for 28-32 min
- Take out cheese cake to cool
- Add dried Osmanthus to heavy cream and heat heavy cream over low heat until warm then pour over white chocolate to melt it
- Stir until chocolate is fully melted and mixture is well combined
- Pour chocolate mixture over cheesecake (do not take out of cake pan), place cheesecake in the fridge for at least 3 hours before continuing
- Combine all ingredients (except butter) into a bowl and mix until evenly combined
- Wrap bowl in saran wrap and poke holes in wrap for ventilation, microwave in 30 second intervals (takes about 5 times)
- Once mochi mixture hardens and no liquid is left, take out of microwave and add in butter, let butter melt and mix in with mochi
- After mochi is cool to touch, stretch mochi until it is smooth (put on gloves, it’s very sticky)
- Cut cake into sections and wrap it in mochi!
- Dust the bottom of the cake with corn starch to prevent sticking
- Sprinkle some dried Osmanthus on top for decor and enjoy your hard work!
Recipe and photo by Hanna | IG/TikTok: @_bananablogs_
