Blueberry Cheesecake Mooncakes with Sesame Pastry – Recipe

For this year's Chinese Mid-Autumn Festival in September, Mr Tashcakes and I will be going to Malaysia so he can meet my grandma, who unfortunately was too frail to fly to China. We can't wait!

Even though the festival itself isn't for another few weeks, mooncakes have taken over Chinese shops across London. So I'm jumping on the mooncake wagon with a new recipe: blueberry cheesecake mooncakes with a toasted sesame pastry.

Ready? Let's go.

Makes 12 mini mooncakes.

Ingredients for Filling:

12 half-tsp blueberry jam
200g cream cheese
2 eggs
75g caster sugar
1tsp vanilla
2 tsp cornflour
2 tsp lemon juice

Ingredients for Pastry:

200g plain flour
120ml golden syrup
50ml toasted sesame oil

To Glaze:

1 egg yolk, mixed with a dash of milk


1. Line a small baking tray with clingfilm, and dot the half-teaspoonfuls of jam around until you have 12 blobs. Put in the freezer overnight: this will make them a more solid gel, but may not completely freeze them depending on what kind of jam you use. Mine didn't freeze totally but that's fine.

2. Make the cheesecake by whisking all the ingredients together with a balloon whisk, pouring it into a greased pan and steaming it for 30 minutes or until firm. Let it cool completely before popping in the fridge to chill overnight.

3. When chilled, stir the set cheesecake until it forms a sort of sticky dough. Divide into 12 portions, and roll into rough balls. Take one ball, flatten it out into a disc, and pop a frozen blob of jam in the middle. Close the cheesecake up around it, roll into a neater ball, and set aside. Repeat for the rest of the mixture until you have 12 jam-filled balls of cheesecake. Pop back in the fridge.

4. Preheat the oven to 180°C. Make the dough simply by stirring all the ingredients together, and kneading a little with your hands when everything comes together to make a smooth dough.

5. Divide the dough into 12 pieces and roll into rough balls. Just like before: take one ball, flatten it out into a disc, and pop a stuffed cheesecake ball in the middle. Close the pastry up around it and gently roll into a smooth ball.

6. Shape it in a lightly-floured mooncake mould and pop it on a lined baking tray. Repeat for the rest of the dough and cheesecake balls.

7. Pop the mooncakes in the oven and bake for 15 minutes. Take out of the oven, brush lightly with the egg yolk glaze, and pop back in the oven for a final 10 minutes.

8. Take out of the oven to cool completely. Don't worry if they're a bit cracked and puffy – they'll de-puff and seal themselves back up as they cool. If you have the willpower, wait another day before eating them to let the pastry soften.

Enjoy, and have fun.

So it's just occurred to me I never posted about the wedding at all. I've not been extremely vocal about my personal life on social media because it's just not me – but in this case I think it definitely deserves a photo.


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