Mooncakes with cheesecake filling offer a unique twist on the traditional Chinese pastry. These mooncakes combine the rich and creamy texture of cheesecake with the flaky and tender exterior of the mooncake crust. The cheesecake filling adds a delightful richness that complements the sweetness of the mooncake dough.
These cheesecake-filled mooncakes are perfect for celebrating special occasions such as the Mid-Autumn Festival or as a delightful dessert any time of the year. They can be enjoyed on their own or paired with a cup of tea for a delightful treat.
Ingredients:
Dough:
150g flour
80g golden syrup or honey
30g oil
1/3 teaspoon Kansui (lye water)
Cheesecake Filling:
250g cream cheese
2 eggs
30g sugar
Egg wash:
1 egg yolk
1 tbsp water
Preparation:
1. Preparing Cheesecake Filling:
- Mix cream cheese (at room temperature) with sugar until smooth.
- Add eggs one at a time, mixing thoroughly after each addition.
- Bake the cheesecake in a 6-inch square pan at 200 degrees Celsius for 15-20 minutes, or until set.
- Allow the baked cheesecake to cool, then divide it into 12 pieces, each weighing 30g.
2. Preparing Mooncake Crust:
- Mix all dough ingredients until a smooth dough forms.
- Divide the dough into 12 pieces, each weighing 20g.
3. Assembling:
- Roll or flatten a piece of dough in your hand.
- Place a portion of the cheesecake filling in the center of the dough.
- Cover the filling with the dough and roll it into a ball.
- Repeat this process with each piece of dough and cheesecake filling.
4. Mooncake Molding:
- Dust the mooncake mold with flour or cornstarch.
- Place each filled dough ball into the mold and press gently to shape.
5. Baking:
- Preheat the oven to 190 degrees Celsius.
- Place the shaped mooncakes on a baking tray and bake for 5 minutes.
- Remove the mooncakes from the oven and brush them gently with egg wash.
- Return the mooncakes to the oven and bake for an additional 20-25 minutes at 170 degrees Celsius, or until golden brown.
6. Storing:
- Allow the baked mooncakes to cool completely.
- Store them in an airtight container in the refrigerator for up to 2 weeks.
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