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