Preparation

• Preheat your oven to 325°F. Grease and flour a 9-inch round cake pan.
• In a medium saucepan, combine glutinous rice flour, sugar, and water. Stir until smooth. Cook over medium heat until the mixture becomes thick and sticky. Spread onto a lined baking sheet to cool.
• In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream and vanilla extract.
• Pour the cheesecake mixture over the cooled mochi base in the prepared cake pan. Smooth the top with a spatula.
• Place the cake pan in the oven and bake for 50 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside with the door ajar.
• Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight for best results.
• Use a sharp knife dipped in warm water to slice the cheesecake. Serve chilled or at room temperature.
• Wrap leftover cheesecake in plastic wrap or store in an airtight container in the refrigerator for up to 5 days.
• For longer storage, freeze individual slices in airtight containers for up to 3 months. Thaw in the refrigerator overnight before serving.