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How To Make Japanese Cheesecake In A Rice Cooker

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Japanese Cheesecake KeepRecipes Your Universal Recipe Box
Japanese Cheesecake KeepRecipes Your Universal Recipe Box from keeprecipes.com

Description

Japanese cheesecake is a light and fluffy dessert that is popular all over the world. It has a texture that is similar to sponge cake and is made with cream cheese, eggs, and sugar. This recipe is unique because it is made in a rice cooker, which makes it incredibly easy to prepare.

Prep Time

The prep time for this recipe is approximately 10 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

  • 1 package of cream cheese (8 oz)
  • 3 eggs
  • 1/4 cup of sugar
  • 1/4 cup of milk
  • 1/4 cup of flour
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of baking powder
  • 1/4 teaspoon of salt
  • Butter or cooking spray for greasing the rice cooker

Equipment

  • Rice cooker
  • Mixing bowl
  • Whisk or electric mixer

Method

  1. Grease the rice cooker with butter or cooking spray.
  2. In a mixing bowl, beat the cream cheese until smooth.
  3. Add the sugar to the cream cheese and mix well.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add the milk and lemon juice and mix well.
  6. Add the flour, baking powder, and salt and mix until the batter is smooth.
  7. Pour the batter into the rice cooker and smooth the top with a spatula.
  8. Cook the cheesecake on the rice cooker's cake setting or on high for 40 minutes.
  9. Once the cheesecake is done, let it cool for a few minutes before removing it from the rice cooker.
  10. Enjoy your delicious Japanese cheesecake!

Notes

  • You can add different flavors to your cheesecake, such as matcha powder or vanilla extract.
  • You can also decorate the cheesecake with fresh fruit or whipped cream.
  • Be sure to check the manufacturer's instructions for your rice cooker to make sure it has a cake setting.

Nutrition Info

Per serving:

  • Calories: 230
  • Fat: 15g
  • Carbohydrates: 18g
  • Protein: 5g
  • Sugar: 11g

Recipe Tips

  • Make sure all ingredients are at room temperature before mixing.
  • Do not overmix the batter, as this can cause the cheesecake to become dense.
  • If the cheesecake is not fully cooked after 40 minutes, add additional cooking time in 10-minute increments.
  • Be sure to let the cheesecake cool before removing it from the rice cooker, as it will be fragile when warm.

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