Lemon Cheesecake Mooncakes (Baked)

These mooncakes are a creative twist on the classic baked style. The crust is made with flour, honey, and lemon zest, forming a fragrant and slightly crisp shell. Inside is a rich, creamy lemon cheesecake filling—first baked on its own, then wrapped in dough and pressed into mooncake molds. After baking, the crust turns golden brown while the cheesecake center stays smooth and tangy. These mooncakes combine the buttery richness of cheesecake with the familiar look of traditional baked mooncakes, making them a refreshing, modern dessert.

Ingredients (Yield: 12 mooncakes (each ~20 g crust + 30 g filling))

Mooncake Dough:

- 150 g all-purpose flour

- 80 g honey

- 30 g neutral oil (e.g., sunflower or canola)

- Zest of 1 lemon (optional)

Cheesecake Filling:

- 250 g cream cheese, at room temperature

- 2 eggs

- 30 g sugar

- lemon juice (to taste)

- Zest of 1 lemon

For Finishing:

- 1 egg yolk (for egg wash)

- Flour or cornstarch (for dusting molds)

Instructions

1. Prepare the Cheesecake Filling

- In a bowl, beat cream cheese with sugar until smooth.

- Add eggs one at a time, mixing thoroughly after each addition.

- Stir in lemon juice and zest.

- Pour mixture into a greased or parchment-lined 6-inch square pan.

- Bake at 180°C (390°F) for 20-25 minutes, until just set.

- Cool completely, then cut into 12 equal pieces (about 30 g each). Chill to firm up if needed.

2. Prepare the Mooncake Crust

- In a mixing bowl, combine flour, honey, oil, and lemon zest.

- Knead until a smooth dough forms.

- Divide into 12 equal pieces (about 20 g each).

3. Assemble the Mooncakes

- Flatten one dough portion into a disc.

- Place a piece of cheesecake filling in the center.

- Wrap the dough around the filling, sealing edges completely.

- Roll gently into a ball.

- Dust a mooncake mold with flour or cornstarch.

- Place the filled ball inside the mold and press gently to shape.

4. Bake the Mooncakes

- Preheat oven to 190°C (375°F).

- Place shaped mooncakes on a lined baking tray.

- Bake for 5 minutes.

- Remove from oven, brush lightly with egg wash.

- Reduce oven temperature to 170°C (340°F) and bake for an additional 20–25 minutes, or until golden brown.

5. Storage

- Allow mooncakes to cool completely.

- Store in an airtight container in the refrigerator for up to 2 weeks.

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Sago Mooncakes with Red Bean Filling (Steamed)

These mooncakes use sago pearls instead of flour for the outer layer, giving them a translucent, slightly chewy texture. The dough is made by soaking and kneading sago until smooth, then wrapping it around sweet red bean paste. After shaping in a mooncake mold, they are steamed until glossy and soft. The result is a light, tender mooncake with a chewy, almost mochi-like bite, balanced by the earthy sweetness of red bean filling. Best enjoyed fresh, they showcase the delicate side of traditional steamed desserts.

Ingredients (Yield: 10 pieces (each 30 g dough + 15 g filling))

Outer Layer (Dough):

- 160 g sago pearls

- 10 g sugar

- 150 g warm water

Filling:

- 150 g red bean paste

Instructions

1. Prepare the dough and Filling:

- In a bowl, combine the sago pearls, sugar, and warm water.

- Mix well and let the mixture rest for 20 minutes to soften.

- Knead until the sago forms a smooth and pliable dough.

- Portion the dough and filling

- Divide the dough into 10 equal pieces (about 30 g each).

- Divide the red bean paste into 10 balls (about 15 g each).

2. Assemble the mooncakes

- Flatten one piece of dough into a disc.

- Place a red bean ball in the center.

- Wrap the dough around the filling, sealing it completely.

- Roll gently into a smooth ball.

- Press into a mooncake mold to form the traditional shape.

3. Steam the mooncakes

- Arrange the shaped mooncakes in a steamer lined with parchment or banana leaf to prevent sticking.

- Steam over medium heat for 30 minutes.

4. Serve

- Allow the mooncakes to cool slightly before removing from the mold.

- Enjoy warm or at room temperature.

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Red Bean Paste Filled Flaky Matcha Mooncakes

Flaky mooncakes are a type of Chinese pastry known for their delicate, multi-layered crust that crumbles beautifully when bitten into. The flaky texture is achieved by incorporating lard or shortening into the dough (or oil as in my version), creating thin, crisp layers. These mooncakes are often filled with sweet or savory ingredients, such as red bean paste, lotus seed paste, or minced meat. The contrast between the light, crisp pastry and the rich, flavorful fillings makes flaky mooncakes a beloved treat during the Mid-Autumn Festival and other festive occasions.

I personally prefer Hong Kong Style Mooncakes, which I have also prepared before with a non-traditional filling—cheesecake. 

Ingredients (15 Mooncakes)

Water Dough:

- 85g all-purpose flour 

- 10g icing sugar

- 30g cooking oil

- 35g water 

- Pinch of salt

Oil Dough:

- 90g all-purpose flour

- 40g cooking oil 

- 3g matcha powder 

Filling:

- 225g sweet red bean paste

Instructions

1. Prepare the Filling:

- Portion red bean paste into 15 equal parts and roll into balls.

2. Make the Water Dough:

- Place all ingredients for the water dough in a mixing bowl, except for the water.

- Start with half the amount of water first. Gradually add more as needed to knead into a soft, non-sticky dough.

- Cover and let it rest for 30 minutes.

3. Make the Oil Dough:

- Mix the oil and flour in a small mixing bowl and knead into a smooth, non-sticky dough.

- Cover and set aside for 30 minutes.

4. Rolling and Wrapping:

- Flatten the water dough into a disc.

- Place the oil dough ball in the middle and wrap the water dough around it.

- Cover and let it rest for 15 minutes.

- Use a rolling pin to roll the dough into a rectangle, about 30 x 40 cm.

- Fold 1/3 from the left, then another 1/3 from the right, keeping the edges as rectangular as possible.

- Roll it out again into a rectangle, about 30 x 40 cm.

- Roll it up tightly from the side near you into a Swiss roll.

- Divide the dough into equal pieces. Cover tightly with cling wrap and let it rest for another 30 minutes.

5. Shaping:

- Take one piece of dough, flatten it in the middle, and gather the two sides up to meet. Flatten with your palm.

- Use a rolling pin to roll it out into a disc, slightly thicker in the middle.

- Place a ball of red bean paste in the middle.

- Wrap the dough around the filling, pinch to seal, and place seam side down. 

- Repeat with the remaining dough and filling. 

- Place on a baking sheet lined with parchment paper.

6. Baking:

- Bake in the preheated oven at 190 degrees Celsius for 25 minutes.

- Remove from the oven and let them cool completely on a rack.

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Baked Cheesecake-filled Mooncakes

 

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:

- 250g cream cheese, at room temperature

- 2 eggs

- 30g sugar

Egg Wash:

- 1 egg yolk

- 1 tbsp water

Instructions

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 (30g) 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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What is a Mooncake?

 

What is a moon cake?

A mooncake (月餅) is a traditional bakery product prominently enjoyed during the Mid-Autumn Festival (中秋節) in various Asian countries. This festival revolves around lunar appreciation and moon watching, with mooncakes standing as a revered delicacy exchanged among friends and family during the celebrations.

Mooncakes typically take the form of round pastries with a sumptuous and thick filling, often crafted from red bean paste or lotus seed paste, encased in a delicate 2–3 mm crust. Some variations may feature yolks from salted duck eggs, symbolizing the full moon. Traditional mooncakes bear imprints on the top, showcasing Chinese characters symbolizing "longevity" or "harmony," along with the bakery's name and the specific filling. Additional artistic touches may include imprints of the Moon, Lady Chang'e on the Moon, flowers, vines, or a rabbit—symbolic of the Moon. Mooncakes play an integral role in the cultural and culinary experience of the Mid-Autumn Festival, enriching the festivities with their symbolic meanings and delightful flavors

Traditional mooncake fillings

Lotus seed paste (蓮蓉)

Considered by some to be the original and most luxurious mooncake filling. White lotus paste is even more premium. Sometimes, white kidney bean paste is used as a filler due to the high price of lotus paste.

Sweet bean paste (豆沙)

There are various pastes commonly used as fillings in Chinese desserts. While red bean paste made from azuki beans is the most common worldwide, regional preferences exist for bean paste made from mung beans or black beans.

Jujube paste (棗泥)

This sweet paste is made from ripe jujube (date) fruits. It has a dark red color, a slightly fruity/smoky flavor, and a slightly sour taste.

Five kernels (五仁) or mixed nuts

A filling made of coarsely chopped nuts and seeds, held together with maltose syrup. Different regions use various nuts and seeds such as walnuts, pumpkin seeds, watermelon seeds, peanuts, sesame seeds, or almonds. Candied winter melon or rock sugar pieces are often added for additional flavoring.

Mooncake crusts

Mooncake crusts vary widely depending on the region where they are produced. Most regions have many types of fillings but only one type of crust. While vegetarian mooncakes may use vegetable oil, many mooncakes use lard. 

The most popular types of crusts are:

Chewy

This crust, commonly used in Cantonese-style (Hong Kong style) mooncakes, has a reddish-brown tone and glossy sheen. It is made using a combination of thick sugar syrup, lye water, flour, and oil, resulting in a rich taste and a chewy yet tender texture. Maltose syrup can be added to increase chewiness.

Flaky

Flaky crusts are indicative of Suzhou- and Taiwan-style mooncakes. The dough is made by rolling alternating layers of oily dough and flour that has been stir-fried in oil, resulting in a texture similar to puff pastry.

Tender

Mooncakes from certain provinces of China, such as Shanghai-style mooncakes, have a tender crust instead of a flaky or chewy one. The texture of this crust is similar to the shortcrust pastry used in Western pie crusts or tart shells. It is made with a mixture of sugar, oil, flour, and water. This type of crust is also commonly used in other types of Chinese pastries, such as egg tarts.

Crumbly

Yunnan-style mooncakes have a dense, crumbly crust made using a hot water crust pastry that combines different kinds of flour with oil, salt, and hot water. This type of crust is uncommon in other regions.

Less traditional types of mooncake crusts can be made with:

Glutinous rice

This crust has a texture similar to mochi and is known colloquially as "snowskin mooncakes".

Jelly

A crust made from gelling mixtures such as agar, gelatin, or konjac, flavored with a wide variety of fruit flavors.

Left: Hong Kong style mooncake with banana filling
Right: Taiwanese style mooncake with red bean paste and salted egg yolk

Thousand layer mooncake with taro and egg yolk
Photo by: whisknfold.com

No bake mooncakes with outer layer made of jelly
Photo by: eatwhattonight.com

Snow skin mooncake

Snow skin mooncakes are a variation of traditional mooncakes originating from Hong Kong but now popular in several Asian countries including Macau, Mainland China, Taiwan, Vietnam, Singapore, Malaysia, and Indonesia. Unlike traditional mooncakes that are baked, snow skin mooncakes are not baked and are typically enjoyed cold.

Emerging in the 1960s as an alternative to traditional mooncakes, snow skin mooncakes were created by a bakery in Hong Kong to address concerns about the high sugar and oil content in traditional mooncakes. To reduce the fat content, the bakery used fruit fillings and reduced the oil content in the crust. By the 1970s, snow skin mooncakes gained popularity and were also known as "crystal mooncakes" (水晶月饼). The term "Bing Pi Yue Bing" (冰皮月饼) appeared in advertisements in the early 1980s.

The crust of snow skin mooncakes is made from glutinous rice, similar to the crusts used in mochi ice cream or yukimi daifuku. These mooncakes are typically white in color and served cold, hence the name "snow skin." However, they can have other colors due to added flavors in the crust.

Snow skin mooncakes offer a variety of fillings, including mung bean paste, fruit, green tea, jam, strawberry, chocolate, coffee, and cheese. Other popular flavors include durian, sesame, mango pomelo sago, and purple yam. These diverse fillings contribute to the wide range of flavors and textures found in snow skin mooncakes, making them a beloved treat during the Mid-Autumn Festival and beyond.

Snow skin mooncakes
Photo by: eastcoastpodiatry.sg

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