 |  | | | | | Rice Cooker Creamy Cheesecake Serving Size: 4
This cheesecake is very rich and creamy and, because the recipe does not require an oven, it won't heat up the house, making it a delicious summer dessert topped with fresh fruits. For a little extra zing, add a tablespoon of grated lemon or lime rind to the cheesecake batter. This recipe can be done in either the 7-cup or 10-cup electric rice cooker by Wolfgang Puck. Supplies 1 6-inch spring form pan (most craft stores carry them in a 6X4 size; check cake-decorating aisles)
Parchment paper
Paper towel
Aluminum foil
Nonstick spray
2 cups water inside the nonstick pot of rice cooker
Ingredients 3 8-ounce packages of cream cheese
¾ cup of granulated sugar
1 teaspoon vanilla
1 pinch salt
1 teaspoon corn starch
3 eggs
Directions - You can make the cheesecake batter in a stand mixer, with a hand mixer or with, my favorite, the food processor.
- Cream together cream cheese and sugar until smooth and very creamy (no lumps). Keep scraping bowl so every ounce is smooth.
- Add the vanilla, salt and corn starch. Mix well.
- Add eggs one at a time. Mix well, but don’t over-beat.
- To prepare pan: Place one sheet of parchment over the base of spring form, then lock the pan together.
- Spray interior of pan with nonstick spray.
- Scrape batter into spring form. Cover with a paper towel.
- Place the spring form in the center of a 24-inch sheet of aluminum foil.
- Turn rice cooker on, and set timer for 40 minutes.
- After 40 minutes, let cheesecake rest in rice cooker for 1 more hour.
- Remove cheesecake from rice cooker, being careful not to spill the water that is trapped in the foil.
- Remove the foil. Let stand for 30 minutes at room temperature.
- Chill for at least 3 hours in the refrigerator.
|
|
|
