AuthorHungry PandaCategoryDessertsDifficultyAdvancedSoften 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.