Rice Cooker Cheesecake
Rice Cooker Cheesecake
Ingredients
- 227 g cream cheese, softened at room temperature
- 70 g fine sugar
- 2 large eggs
- 40 g cake flour
- 220 ml whipping cream
- 10 g lemon juice
- 1 teaspoon vanilla essence
- 1 1/2 teaspoons salt
- 1 lemon, zest of
- 2 tablespoons unsalted butter, softened, for greasing rice cooker pot
- as needed parchment paper, for lining the pot
Instructions
- 1
Grease the rice cooker pot generously with 2 tablespoons of softened unsalted butter. Line the bottom of the pot with parchment paper, then grease the parchment paper as well. Lightly dust the inner sides of the pot with cake flour.
⏱️ 5 min
- 2
In a large bowl, add 227 grams softened cream cheese and 70 grams fine sugar. Whisk the mixture until it is smooth and well combined.
⏱️ 3 min
- 3
Add 2 large eggs to the cream cheese mixture, one at a time, whisking thoroughly after each addition until fully incorporated.
⏱️ 4 min
- 4
Stir in 10 grams lemon juice, 1 teaspoon vanilla essence, 1 1/2 teaspoons salt, and the zest of 1 lemon. Mix well to combine all ingredients.
⏱️ 3 min
- 5
Sift 40 grams of cake flour directly into the mixture. Gently fold until just combined, being careful not to overmix. Pour in 220 ml of whipping cream and mix until the batter is smooth.
⏱️ 3 min
- 6
Strain the cheesecake batter through a fine-mesh sieve into a measuring jug or another bowl. This step helps remove any lumps and ensures a silky-smooth cheesecake.
⏱️ 2 min
- 7
Pour the strained batter into the prepared rice cooker pot. Gently tap the pot a few times on the counter to release any trapped air bubbles.
⏱️ 1 min
- 8
Place the pot into the rice cooker. Press the "Cook" button. Once the rice cooker automatically switches to the "Keep Warm" mode, let the cheesecake sit in the "Keep Warm" mode for 30 minutes. Repeat this "Cook" and 30-minute "Keep Warm" cycle a total of 3 times.
⏱️ 90 min
- 9
After the final cooking cycle, remove the pot from the rice cooker. Let the cheesecake cool at room temperature for 1 hour. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, for a firmer classic cheesecake texture.
⏱️ 300 min
- 10
Carefully unmold the cheesecake by inverting the rice cooker pot onto a serving plate. Slice and serve. The cheesecake can be served warm for a soft, custardy texture or chilled for a firmer texture.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Rice Cooker Cheesecake
- 227 g cream cheese, softened at room temperature
- 70 g fine sugar
- 2 large eggs
- 40 g cake flour
- 220 ml whipping cream
- 10 g lemon juice
- 1 teaspoon vanilla essence
- 1 1/2 teaspoons salt
- 1 lemon, zest of
- 2 tablespoons unsalted butter, softened, for greasing rice cooker pot
- as needed parchment paper, for lining the pot
Instructions
- 1
Grease the rice cooker pot generously with 2 tablespoons of softened unsalted butter. Line the bottom of the pot with parchment paper, then grease the parchment paper as well. Lightly dust the inner sides of the pot with cake flour.
⏱️ 5 min - 2
In a large bowl, add 227 grams softened cream cheese and 70 grams fine sugar. Whisk the mixture until it is smooth and well combined.
⏱️ 3 min - 3
Add 2 large eggs to the cream cheese mixture, one at a time, whisking thoroughly after each addition until fully incorporated.
⏱️ 4 min - 4
Stir in 10 grams lemon juice, 1 teaspoon vanilla essence, 1 1/2 teaspoons salt, and the zest of 1 lemon. Mix well to combine all ingredients.
⏱️ 3 min - 5
Sift 40 grams of cake flour directly into the mixture. Gently fold until just combined, being careful not to overmix. Pour in 220 ml of whipping cream and mix until the batter is smooth.
⏱️ 3 min - 6
Strain the cheesecake batter through a fine-mesh sieve into a measuring jug or another bowl. This step helps remove any lumps and ensures a silky-smooth cheesecake.
⏱️ 2 min - 7
Pour the strained batter into the prepared rice cooker pot. Gently tap the pot a few times on the counter to release any trapped air bubbles.
⏱️ 1 min - 8
Place the pot into the rice cooker. Press the "Cook" button. Once the rice cooker automatically switches to the "Keep Warm" mode, let the cheesecake sit in the "Keep Warm" mode for 30 minutes. Repeat this "Cook" and 30-minute "Keep Warm" cycle a total of 3 times.
⏱️ 90 min - 9
After the final cooking cycle, remove the pot from the rice cooker. Let the cheesecake cool at room temperature for 1 hour. Once cooled, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, for a firmer classic cheesecake texture.
⏱️ 300 min - 10
Carefully unmold the cheesecake by inverting the rice cooker pot onto a serving plate. Slice and serve. The cheesecake can be served warm for a soft, custardy texture or chilled for a firmer texture.
⏱️ 1 min