Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, rice cooker cheesecake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Rice Cooker Cheesecake is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Rice Cooker Cheesecake is something which I’ve loved my whole life. They are nice and they look wonderful.
Rice Cooker Cheesecake I'm not a good baker and will probably never be a good one. Baking requires exact measurements and I'm more of a taste as you go. Fluffy, Japanese-style cheesecake cooked in a rice cooker.
To begin with this particular recipe, we must prepare a few components. You can have rice cooker cheesecake using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Rice Cooker Cheesecake:
- Take *I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter
- Get 250 g Cream Cheese *softened
- Make ready 1/2 cup Caster Sugar
- Prepare 1 cup Cream
- Take 2 tablespoons Lemon Juice
- Take 1/4 cup Self-Raising Flour OR Plain Flour
- Take 3 Eggs
- Take 1 tablespoon Apricot Jam *warmed to soften
This rice cooker Japanese cheesecake is really light yet decadent at the same time. Fluffy, Japanese-style cheesecake cooked in a rice cooker. It is especially great for when you do not have access to or don't want to use the Fluffy, Japanese-style cheesecake cooked in a rice cooker. This rice cooker cheesecake is velvety and sweet - and so easy to make at home!
Instructions to make Rice Cooker Cheesecake:
- Line the base of rice cooker’s inner pot with baking paper.
- Place softened Cream Cheese and Sugar in a bowl, and mix well. Add Cream, Lemon Juice and Flour, and mix well until smooth.
- Beat Eggs in a separate bowl until thick and pale. Gradually add to the cream cheese mixture and gently combine.
- Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
- Take out the inner pot and allow the cake to cool. When the cake is cool, turn it out onto a plate, and carefully peel away baking paper. Spread Apricot Jam on top. *Note: The cake is nicer when it is cold.
- Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.
Meanwhile, in a small pan on a medium heat, cook down the raspberries with the coulis sugar and a splash of water. You can make cheesecake in a rice cooker? What a wonderful time to be alive. It's actually really fast — and so easy — to whip up cheesecake in your rice cooker. So why didn't anybody tell us.
So that’s going to wrap it up with this exceptional food rice cooker cheesecake recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
