Mochi Cheesecake — the gluten-free Japanese cheesecake with a mochi-bouncy texture
Mochi cheesecake is a Japanese-Hawaiian hybrid: the dense richness of New York cheesecake meets the chewy bounce of mochi. Made with mochiko (sweet rice flour) instead of regular flour, it bakes into a smooth, gluten-free cake with a faintly chewy mochi spring at the centre and a deep-gold top.
i. Origin & history
The dish emerged in Hawaii in the late 20th century, where the large Japanese-American population fused cheesecake (a 1970s American obsession) with the mochiko techniques carried over from Japan. It spread quickly across Japanese-Hawaiian bakeries and is now a fixture of the islands' dessert culture.
ii. Ingredients
Makes 12 servings · scroll the side panel to adjust
- 450 g cream cheese, softened
- 150 g caster sugar
- 3 large eggs
- 120 ml whole milk
- 60 g unsalted butter, melted
- 1 tsp vanilla extract
- 150 g mochiko (sweet rice flour)
- 1 tsp baking powder
- 1 pinch salt
iii. Method
- Heat oven to 170 °C / 340 °F. Line a 20 cm square tin with parchment.
- Beat cream cheese and sugar until smooth and lump-free.
- Beat in eggs one at a time. Stir in milk, melted butter and vanilla.
- Sift in mochiko, baking powder and salt. Whisk to a smooth, pourable batter.
- Pour into the tin. Bake 50-55 minutes — the centre should still jiggle slightly when the tin is shaken. Cool fully in the tin (3 hours minimum) before cutting.
iv. Tips & common mistakes
- Mochiko, not regular rice flour. Only sweet rice flour gives the chew.
- Don't overbake. A wobble in the centre is correct; firm-set is overbaked.
- Cool fully. Warm mochi cheesecake is loose; cold, it slices into clean squares.
v. Variations
Matcha mochi cheesecake adds 2 tbsp matcha powder. Ube mochi cheesecake uses purple-yam paste. Hawaiian bakeries also do a butter mochi version — no cream cheese, more egg-rich.
vi. Common questions
What is mochi cheesecake?
Mochi Cheesecake is the gluten-free japanese cheesecake with a mochi-bouncy texture, from japanese cuisine. Made with mochiko (sweet rice flour) instead of regular flour, it bakes into a smooth, gluten-free cake with a faintly chewy mochi spring at the centre and a deep-gold top
Where is mochi cheesecake from?
Mochi Cheesecake is from the japanese dessert tradition; the recipe and history are detailed above.
How long does mochi cheesecake keep?
See the storage note in the Quick facts panel: 4 days refrigerated.