Rice cooker cheese cake
The taste of rice cooker cake is slightly heavier than regular oven-baked cheesecake. The reason is that there's no shower cream in it. It's easy and tastes great, so make it
0 serving
Within 120 minutes
μ˜ˆμœν¬λΉ„
Ingredients
  • Butter
    30g
  • Milk
    1TS
  • Cream cheese
    250g
  • egg
    2ea
  • Sugar
    4TS
  • Vanilla Extrack
    1ts
  • lemon juice
    1TS
  • whipped cream
    50ml
  • Soft flour
    2TS
  • corn starch
    1ts
Cooking Steps
STEP 1/10
Please prepare whole wheat cookies, butter and milk. Ingredients for making cheesecake bottoms (sheets).
STEP 2/10
Put whole wheat cookies in a plastic bag and push them with a rolling pin to break them into small pieces.
STEP 3/10
Add butter and milk and lump together with plastic gloves on.
STEP 4/10
Put cream cheese at room temperature and use the soft one. If urgent, microwave it for 10-15 seconds. Beat finely with a hand mixer, then add sugar and mix well.
STEP 5/10
Add eggs and vanilla extract and mix well with a hand mixer.
STEP 6/10
Add whipped cream and mix it well
Add lemon juice, sifted flour and cornstarch and mix well.
STEP 7/10
Spread the cookies in the electric rice cooker by pressing them down. At this time, spread paper foil or parchment paper or apply oil evenly with a brush.
STEP 8/10
And pour in the cream cheese dough.
STEP 9/10
Cook in an electric rice cooker for 50 minutes with the universal steaming function.
STEP 10/10
Tada! Rice cooker cheesecake is done quickly, right? Wait a minute Cheesecake breaks when it is hot. Cool it down and take it out.
I used Digestive for whole wheat cookies
Cooking review
5.00
score
  • lan*****
    score
    It's really nice to make it. I'm making it tomorrow, too Thank you.
    2020-11-06 20:46
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