How to make a delicious cheesecake easily… in a rice cooker!
I made cheesecake in my rice cooker recently and it turned out so incredibly well! I wanted to make Basque burnt cheesecakes, and then I saw my rice cooker and said “huh.”
An hour later, and you’re done! I had a perfectly good cheesecake. When I say this is easy, this is EASY. As a non-baker, also known as someone impatient, I prefer recipes that are quick and easy to prepare.
As mentioned, this is a recipe for Basque burnt cheesecakes. Once upon a time the pandemic first hit and brought with it the hype of home cooking, everyone was trying these burnt cheesecakes, including me. That hype died, but this recipe stayed. While Basque burnt cheesecakes can be tricky, this rice pot cheesecake is not!
Minimalist: only 7 ingredients needed
!
There are a couple of tips and tricks you can take note of, especially with ingredient preparation
:
Cream cheese: Soften the cream cheese completely so that it blends well with the rest of the ingredients. Not softening it will result in a lumpy mass. To soften, simply leave it at room temperature for about 30 minutes or so. It’s gentle enough if you can use a spoon to cut it effortlessly.
Eggs: Eggs help the cake rise and maintain shape. If you store your eggs in the refrigerator, be sure to leave them warm at room temperature.
Lemon juice: I consider this to be an important ingredient! Because of the number of eggs, I might know… egg. Lemon juice will have to counteract this. You can also use lemon juice. If you don’t have these, use vanilla essence.
Cake flour: I used cake flour, which is a low-protein, low-gluten flour, for a lighter cake. I usually only use all-purpose flour. I don’t find as much difference in taste and texture, other than a slightly denser cake with all-purpose flour.
Sugar: I used fine sugar for this, and mixed it with the cream cheese first so that the sugar can be incorporated. Another option is to use icing sugar. I used only 60g of sugar, which might be a small amount for some. As mentioned, I don’t have a sweet tooth! If you like sweeter, increase the sugar to 80 g or even 100 g.
The perfect cheesecake
Just throw everything into a blender or food processor and your dough is ready. If you have a mixer, then you can also use it absolutely. There’s no catch, it’s that easy. In this recipe, mix cream cheese and sugar, but if you’re using a blender, you can skip this altogether. Your blender will have more than enough strength to combine all the ingredients.
My cheesecake has a texture more like pudding than a sponge cake consistency. If you want a more cake-like consistency, you can beat the egg whites separately until stiff peaks form. Mix the rest of the ingredients according to the recipe and fold the egg white meringue into the dough.
The rice cooker
I have a multifunction rice cooker, also known as Japanese
rice cookers
. These rice cookers have several other functions besides a singular button. My rice cooker had a “cake” setting that I have never used. I just don’t have a taste big enough to try more cakes! However, excited to try more recipes as it was how simple it was. You could even explore bread.
If you only have a regular rice cooker, don’t worry, you can still make this cake. It will require active viewing time on your part, as the cake took 50 minutes to bake. If the rice cooker goes out before 50 minutes have passed, simply push down the pot to continue the process. After 50 minutes of rest, turn off the rice cooker or simply unplug.
You should also make sure your rice cooker is non-stick. To help you even more, grease the pot with butter. You can also use neutral-tasting oil if you don’t have butter.
This recipe fits a small rice cooker with a capacity of 2L. The pot is 20 cm wide. If your pot is larger, I suggest doubling the portion or else you might end up with a flat cheesecake.
How
to serve
This cheesecake can be served immediately. If you want even better results, let it sit even more in the fridge! I love serving this cold with a garnish of whipped cream.
I included a recipe for a whipped cream with honey that requires only three ingredients and beats in no time. My whipped cream is only slightly sweet with honey, and has such a light, fluffy and delicate taste, I highly recommend you try it! You probably won’t use all the whipped cream at once (or you can :D), keep it in the fridge and add it to your coffee the next day as a special gift.
You can also sprinkle some icing sugar and serve with fresh berries.
More recipes
like this
:
If you love rice cooker recipes, check out these too:
- KFC Fried Chicken
- Chicken Kut Teh
Baked
