Feeling like a bit of indulgence? A sealed type of rice cooker is actually a fabulous way of making a cheesecake. This is because the moisture and flavour is kept within the cake. Cheesecake can be combined with everything from chocolate to blueberries.
This recipe with fudge is our greedy panda favourite and made in an 8 cup Bamboo IH rice cooker but you can use other sizes of rice cookers too (requires CAKE function) and just scale the ingredients accordingly. Note that you would need to prepare a base separately for the cake.
Soften cream cheese at room temperature or put in microwave for 30 seconds.
Grease your rice cooker inner bowl with butter. Place the cream cheese in a bowl and mix with
wooden spatula until it becomes smooth.
Add sugar, blend with wooden spatula. Add yolks one at a time.
Blend in sifted plain flour, fresh cream, lemon juice, vanilla extract and melted butter. At this point add a good sprinkling of fudge pieces.
In a separate bowl, beat egg whites until foamy. Gradually add sugar until whites begin to hold their shape as a meringue.
Gently fold this meringue into the cream cheese mixture – do this very, very slowly (this makes sure
the cheesecake stays nice and light).
Pour the batter into the inner cooking bowl and hit the bottom with the palm of your hand to release the air bubbles in the batter.
Place the bowl into the rice cooker, close and select the ’CAKE’ function. Press the ’START’ button and set cooking time to 60 minutes for the 5.5 cup model or 80 minutes for the 8 cup model.
When baking completes, allow to cool then place hand on top of cheesecake inside pan and carefully tip out, then slip it onto a ready made sweet pastry case or onto a biscuit base.
You can either serve as is or pour a chocolate fudge sauce over the cake. This fudge cheesecake can be cut into portions and frozen successfully.
Ingredients
Directions
Soften cream cheese at room temperature or put in microwave for 30 seconds.
Grease your rice cooker inner bowl with butter. Place the cream cheese in a bowl and mix with
wooden spatula until it becomes smooth.
Add sugar, blend with wooden spatula. Add yolks one at a time.
Blend in sifted plain flour, fresh cream, lemon juice, vanilla extract and melted butter. At this point add a good sprinkling of fudge pieces.
In a separate bowl, beat egg whites until foamy. Gradually add sugar until whites begin to hold their shape as a meringue.
Gently fold this meringue into the cream cheese mixture – do this very, very slowly (this makes sure
the cheesecake stays nice and light).
Pour the batter into the inner cooking bowl and hit the bottom with the palm of your hand to release the air bubbles in the batter.
Place the bowl into the rice cooker, close and select the ’CAKE’ function. Press the ’START’ button and set cooking time to 60 minutes for the 5.5 cup model or 80 minutes for the 8 cup model.
When baking completes, allow to cool then place hand on top of cheesecake inside pan and carefully tip out, then slip it onto a ready made sweet pastry case or onto a biscuit base.
You can either serve as is or pour a chocolate fudge sauce over the cake. This fudge cheesecake can be cut into portions and frozen successfully.
Notes
Serve alongside vinegary pickles or a cabbage salad to balance the savoury
flavours. Don’t skip the meat browning as it adds flavour. Do use whole garlic bulb for traditional flavour and don’t forget to toast the rice for a roasted taste.
Watch our recipe video to see how it’s made!
A Bamboo rice cooker is ideal for making this yummy New york style fudge cheesecake recipe
Please provide the recipe adjustments for using yum Asia Panda rice cooker
Hello Frances, It’s really quite simple. This recipe is for a 5.5 cup capacity rice cooker so if you half the ingredient quantities for Panda (which is a 3.5 cup) then it should work well. If you have any issues then please contact hello@yum-asia.com
Thank you what about the time? Do I reduce that as well, please?
Hi Frances, set it for the same amount of time, but check it 10 minutes before the end to see if it’s cooked. If not, leave it for the full cycle.
Even in the Panda there is a lot of free space left. What would happen if I make the full recipe in the panda? Will it be raw?
Hi, yes if you make the full recipe in Panda it won’t cook and part of it will be raw.
What about the base? The picture shows the biscuit base but not the recipe for that ?
Hi David, as we say at the top of the recipe that you would need to prepare a base separately for the cake. You can either prepare a general biscuit base or use a ready made pastry case