Step 1

Line the bottom and sides of a 6x3 in cake pan with parchment paper.

Step 2

For the Mochi Base:

Step 1

In a microwave-safe bowl, mix mochiko flour, sugar, honey, milk, and melted butter.

Step 2

Cover with plastic wrap and microwave for 1 minute. Fold the batter.

Step 3

Stir, then microwave for two more 1-min intervals, stirring each time. Microwave for a final 30 second interval.

Step 4

Let the mochi cool for 10 min. Wear plastic gloves to handle the sticky dough. I tested other options such as oiling my hands; however, none of these worked as well as plastic disposable gloves since the mochi would end up sticking eventually.

Step 5

Dust both the mochi and your surface with cornstarch, then knead until smooth. Dust with more cornstarch if needed.

Step 6

Shape into a ball, then flatten into a round/disk. The diameter of it should be slightly smaller than the pan’s base. Place in the pan.

Step 7

Preheat oven to 450°F.

Step 8

For the Cheesecake Batter:

Step 1

In a separate bowl, cream together the cream cheese, sugar, and salt.

Step 2

Add eggs one at a time, mixing slowly with a hand whisk. You don't want to overmix or this could introduce too much air into the batter.

Step 3

In a separate bowl or cup, whisk cornstarch, heavy cream, and black sesame paste until smooth.

Step 4

Add the black sesame cream to the cream cheese batter and mix til combined.

Step 5

Pour the batter into the 6x3 in cake pan.

Step 6

Bake for 32-34 minutes. There should be a slight wobble when the cheesecake is shaken.

Step 7

Let sit at room temperature for 1 hour, then refrigerate overnight.

Step 8

Before serving, let sit at room temperature for 15 minutes to soften the mochi.