How to make a yummy cheesecake easily… in a rice cooker!
I made cheesecake in my rice cooker recently and it turned out so amazingly well! I wanted to make basque burnt cheesecakes, and then I saw my rice cooker and went “huh”.
An hour-ish later, and voila! I had perfectly good cheesecake. When I say this is easy, this is EASY. As a non-baker, aka someone impatient, I prefer recipes that are quick and easy to prepare.
As mentioned, this is a recipe for basque burnt cheesecakes. Once upon a time when the pandemic first hit and brought with it the hype of homecooking, everyone was attempting these burnt cheesecakes, including me. That hype died, but this recipe stayed. While basque burnt cheesecakes can get tricky, this rice cooker cheesecake is not!
Minimalistic – only 7 ingredients needed!
There are a couple of tips and tricks that you can take note of, especially with ingredient prep:
Cream cheese: Soften the cream cheese completely so that it will incorporate well with the rest of the ingredients. Not softening it will result in a clumpy batter. To soften, simply leave out at room temperature for about 30 minutes or so. It is soft enough if you can use a spoon to cut into it without effort.
Eggs: The eggs help the cake to rise and hold shape. If you store your eggs in the fridge, be sure to let it warm to room temperature.
Lemon Juice: I consider this an important ingredient! Due to the amount of eggs, it might taste… eggy. The lemon juice will have to counteract this. You can also use lime juice. If you don’t have these, use vanilla essence.
Cake Flour: I used cake flour, which is a low protein, low gluten flour, for a lighter cake. Usually I just use all-purpose flour. I don’t find that much difference in taste and texture, other than a slightly denser cake with the all-purpose flour.
Sugar: I used fine sugar for this, and mixed it with the cream cheese first so the sugar can incorporate. Another option is to use icing sugar. I used only 60g of sugar, which might be little for some. As mentioned, I don’t have a sweet tooth! If you like it sweeter, amp up the sugar to 80g or even 100g.
The Perfect Cheesecake
Simply throw everything in a blender or food processor and your batter is all done. If you have a mixer, then you can absolutely use that too. No catch – it’s that easy. In this recipe, I mixed the cream cheese and sugar together, but if you are using a blender, you can skip this altogether. Your blender will have more than enough force to combine all the ingredients together.
My cheesecake has a more pudding-like texture, than a sponge cake consistency. If you want a more cake-like consistency, you can whip the egg whites separately until stiff peaks form. Blend the rest of the ingredients as per recipe, and fold the egg white merengue into the batter.
The Rice Cooker
I have a multi-function rice cooker, also known as Japanese rice cookers. These rice cookers have several other functions other than just a singular button. My rice cooker had a “cake” setting which I’ve never utilised. I just don’t have a big enough of a sweet tooth to attempt more cakes! Excited to try more recipes though, seeing as how simple it was. I might even explore bread.
If you only have a regular rice cooker, no worries, you can still make this cake. It will require some active watch time from you, as the cake took 50 minutes to bake. If the rice cooker turns off before 50 minutes is up, simply push down the cooker to continue the process. At the 50 minute off, turn off the rice cooker, or simply unplug.
You also want to make sure your rice cooker is nonstick. To help it further, grease the pot with butter. You can also use neutral-tasting oil if you don’t have butter.
This recipe fits a small rice cooker pot with 2L capacity. The pot is 20cm wide. If your pot is larger, I suggest doubling the portion or else you might end up with a flat cheesecake.
How to Serve
This cheesecake can be served immediately. If you want even better results, let it set even further in the fridge! I love serving this cold with a side of whipped cream.
I included a recipe for a honey whipped cream which requires just three ingredients, and whips in no time. My whipped cream is only slightly sweet with honey, and tastes so light, fluffy and delicate – I recommend you give it a try! You will probably not use all of the whipping cream in one sitting (or can you :D), keep this in the fridge and add it to your coffee the next day as a special treat!
You can also sprinkle on some icing sugar, and serve with fresh berries.
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Rice Cooker Cheesecake RecipeCourse: Recipes
227g or 1 block of Cream Cheese, soften to room temperature.
30g Cake Flour
227ml Whipping Cream or Heavy Cream
10g or 1 tsp Lemon Juice
1 tsp Salt
Unsalted butter to grease rice pot
- Whipped Cream
200ml Whipping Cream or Heavy Cream
1 tbsp Honey (add more if you want it sweeter)
1 tsp Vanilla Essence
Food processor / blender / mixer
2 litre Rice Cooker with 20-cm wide nonstick pot
- With a food processor or mixer, mix softened cream cheese and sugar until the sugar disappears. Then add the rest of the ingredients and mix to completely incorporate. Batter should be smooth and liquid-y.
- Grease the rice cooker pot with unsalted butter. Pour in the batter. Knock the pot gently against the table a few times to release any trapped air bubbles.
- Add pot to the rice cooker, and set it to “cake”. If your rice cooker does not have this function, set the rice cooker to cook for 50 minutes. If you have a regular one-setting rice cooker, keep turning the cooker back on until the 50 minutes are up.
- At the end of the cooking time, open the rice cooker, and check that it’s cooked through by poking a stick in the middle. It should come off clean The cake will deflate when you first open the rice cooker, this is normal. Close back the lid and turn off the rice cooker. Allow the cheesecake to rest in the cooker for about 10 minutes.
- Take out pot and allow cheesecake to cool further in room temperature for about 10 minutes, or until the pot is cool enough to handle. Grab a plate that is large enough to cover the pot, and carefully flip the cake out onto the plate. It should come out easily.
- The cake can be served immediately. Option to let it set further in the oven.
- Whipped Cream
- Beat together the whipping cream with vanilla essence and honey. The cream is done once stiff peaks form. If you flip over your bowl, nothing should drop out.