Rice Cooker Cheesecake

Introduce

Chef :

Hiroko Liston

Rice Cooker Cheesecake

It’s the end of year 2019. The repair work of my kitchen hasn’t started yet and I am still cooking in a bathroom. As I have no access to my oven, I am making cakes using my rice cooker. It is actually the easiest & most energy-efficient way to cook cakes on a hot summer day in Australia. After an unsuccessful attempt to make a cheesecake, my ‘Rice Cooker Cheesecake’ recipe is ready to share with you.

Ingredient

250 g

Cream Cheese *softened

1/2 cup

Caster Sugar

1 cup

Cream

2 tablespoons

Lemon Juice

1/4 cup

Self-Raising Flour OR Plain Flour

Eggs

1 tablespoon

Apricot Jam *warmed to soften

Cooking instructions

* Step 1

Line the base of rice cooker’s inner pot with baking paper.

* Step 2

Place softened Cream Cheese and Sugar in a bowl, and mix well. Add Cream, Lemon Juice and Flour, and mix well until smooth.

* Step 3

Beat Eggs in a separate bowl until thick and pale. Gradually add to the cream cheese mixture and gently combine.

* Step 4

Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.

* Step 5

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.