Rice Cooker Japanese Cheesecake: A Tried and Tested Recipe
If you have ever tried a fluffy Japanese cheesecake prepared in a rice cooker, there’s no going back! From texture to taste, everything is just superb.
How to prepare a Japanese cheesecake in a rice cooker?
Well, I’m here with a complete recipe that you can follow to prepare a fluffy-soft cake. Moreover, I have listed some quick tips and things to avoid if you don’t want to end up with a mess on the kitchen benchtop.
Let’s get started:
Is It a Good Idea to Use a Rice Cooker for Making Japanese Cheesecake?
Before I hop on the recipe section, it is essential to understand if you should use a rice cooker to prepare a cheesecake since it sounds a bit weird.
Well, I’m using a rice cooker for cooking cheesecakes, and I am delighted with the outcome. A rice cooker bakes the cheesecake perfectly, and you get the perfect texture with the right amount of fluffiness that makes the cake even better.
So, yes, a rice cooker Japanese cheesecake is what you should definitely cook if you love munching cheesecakes.
What Type of Rice Cooker Should You Use for Japanese Cheesecake?
I own a rice cooker with multi-functions, and it works amazingly well. One thing to keep in mind is capacity. Make sure to use a cooker with at least 4-7 cups capacity at least.
Furthermore, if you are planning to buy a rice cooker, go for one with a cake setting. The cooker I’m using lacks a cake setting, but still, it does the job.
Now let’s get back to the recipe. For your ease, I have categorized the recipe in multiple steps:
Step 1: Gather the ingredients
Start with gathering all the ingredients so that you don’t have to run for finding anything once starting with cooking. Here are the ingredients you need:
- Two eggs
- Two tablespoons of lemon juice
- 2 cups of cake flour
- 200 ml of heavy cream or whole milk
- 200 grams of cream cheese
- 100 grams of sugar (to taste)
Step 2: Prepare the batter
Preparing the batter is an essential part of cooking the cheesecake since the texture and softness depend on the mix’s consistency.
Take a big bowl and add eggs, cheese, sugar, lemon juice, and mix them a little using a spoon. Then pour some milk into the bowl and add flour after some time. Mix the batter well using a hand mixer, and try to ensure that it is free from any lumps.
Also, don’t mix the ingredients if they are cold. Cold ingredients take more time to get mixed, and there are more chances of lump formation.
Some people even prefer adding the ingredients one by one, but I add them all together, and it results in a fluffy and soft cake.
Step 3: Take the Batter in the Rice Cooker Inner Pot
Now take the battery out of the bowl and put it into the rice cooker inner pot. I recommend using a spatula so that you can scrape out every bit from the mixing bowl.
Bang the inner pot on the stovetop 2-3 times so that the batter settles down properly and there is no gap down there.
Step 4: Put the Pot in the Rice Cooker
Place the pot in the rice cooker, and select the white rice setting if your cooker doesn’t have a cake setting. Leave the cooker for some time until it is done cooking the cake.
Step 5: Check the Progress
It is essential to check the progress to ensure that the cake is getting baked properly. To check the cake, use a toothpick and put it in the center of the cake. Now pull the toothpick back to check how much the cake is baked.
If it comes out easily, then the cake is ready for the next step. If you see batter sticking to the toothpick, then bake the cake a little more.
Step 6: Take the Pot Out and Cool it Down
Now take the pot out of the rice cooker and let the cake cool down. You can even keep the pot inside the cooker, but make sure to turn the cooker off.
Step 7: Start Embellishing It
A Japanese cheesecake is incomplete without decoration. I love using confectioner’s sugar, but some of my friends even use whipped cream.
After sprinkling some sugar on the cake, decorate it with berries and some cream. You can even decorate it with other items as per your taste.
Step 8: Start Munching It!
Now, it is time to serve the freshly baked cheesecake. Invite your friends over to a party, and serve them the delicious cake.
Frequently Asked Questions
Q: Can I cook a Japanese cheesecake on a white rice setting?
A: Yes, you can bake a Japanese cheesecake on a white rice setting. It can take somewhere around 45-60 minutes, depending on the size and consistency of the batter.
Q: How to get rid of lumps from the batter?
A: Getting rid of the lumps can be hard, so to avoid them prevent mixing ingredients when they are cold. Also, use a hand mixer to mix the batter properly so that there are no chances of any lumps.
Q: Can I follow this recipe to bake Japanese cheesecake in an oven?
A: I haven’t tried this recipe in an oven, so I am not sure if you’ll get a fluffy cake with this recipe while baking in an oven. Watch this video and know how to bake a Japanese cheesecake in an oven.
With this rice cooker Japanese cheesecake recipe, you can prepare a fluffy and soft cake that tastes well and looks good. Also, make sure to prepare the batter properly so that there are no lumps at all, and as a result, you get an amazing cake.
Cleaning the rice cooker is also essential since the cake residue can stick to the cooker’s base. So, what are you waiting for? Gather all the ingredients, and start preparing yummy Japanese cheesecakes.