Skip to content Skip to sidebar Skip to footer

Japanese Cheesecake Recipe Using Rice Cooker

Table of Contents [Show]

Rice Cooker Japanese Cheesecake Lutong Bahay Recipe
Rice Cooker Japanese Cheesecake Lutong Bahay Recipe from www.lutongbahayrecipe.com

Description

Japanese cheesecake is a fluffy and light dessert that has become a popular dessert in recent years. This dessert is known for its delicate texture, creamy taste, and light sweetness. Unlike other cheesecakes that use a high amount of cream cheese, Japanese cheesecake uses a combination of cream cheese, eggs, and sugar to create a light and fluffy texture. This recipe adds a twist by using a rice cooker to cook the cheesecake, which is a convenient and easy way to make this delicious dessert.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 1 hour and 10 minutes.

Ingredient

  • 4 oz. cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 3 eggs, separated
  • 1/2 cup whole milk
  • 1/4 cup cake flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon cream of tartar
  • 1/4 cup powdered sugar (for dusting)

Equipment

  • Rice cooker
  • Mixing bowl
  • Electric mixer
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Parchment paper

Method

  1. Line the inner pot of the rice cooker with parchment paper.
  2. In a mixing bowl, cream together the softened cream cheese, unsalted butter, and granulated sugar until light and fluffy.
  3. Add the egg yolks, one at a time, stirring well after each addition.
  4. Stir in the whole milk, cake flour, and cornstarch until well combined.
  5. In a separate mixing bowl, beat the egg whites and cream of tartar until stiff peaks form.
  6. Gently fold the egg whites into the cream cheese mixture until well combined.
  7. Pour the mixture into the lined rice cooker inner pot.
  8. Put the inner pot into the rice cooker and select the "cake" function.
  9. Cook for 1 hour and 10 minutes or until a toothpick inserted into the center of the cake comes out clean.
  10. Remove the inner pot from the rice cooker and let cool for 10 minutes before removing the cake from the pot.
  11. Dust with powdered sugar before serving.

Notes

  • Make sure the cream cheese and unsalted butter are softened before mixing to ensure a smooth texture.
  • Do not overmix the egg whites or the cheesecake will not rise properly.
  • Use whole milk for a creamier texture.
  • The cake function on the rice cooker is ideal for this recipe, but if your rice cooker does not have a cake function, use the regular cook function.
  • Allow the cheesecake to cool before removing it from the pot to avoid cracking.

Nutrition Info

This recipe yields approximately 8 servings. Each serving contains the following:
  • Calories: 204
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 97mg
  • Sodium: 103mg
  • Total Carbohydrate: 19g
  • Dietary Fiber: 0g
  • Sugars: 12g
  • Protein: 5g

Recipe Tips

  • For a chocolate version, add 1/4 cup cocoa powder to the cream cheese mixture.
  • For a matcha (green tea) version, add 2 tablespoons of matcha powder to the cream cheese mixture.
  • For a fun twist, add some fruit to the cheesecake mixture before cooking, such as chopped strawberries, blueberries, or mango.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Post a Comment for "Japanese Cheesecake Recipe Using Rice Cooker"