Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, rice cooker cheesecake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Rice Cooker Cheesecake is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Rice Cooker Cheesecake is something that I’ve loved my entire life.

Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Grease rice cooker bowl with melted butter and add cheese cake mixture. Once cooked turn the cake out onto a plate, splinkle with powder suger.

To begin with this particular recipe, we have to prepare a few components. You can cook rice cooker cheesecake using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Rice Cooker Cheesecake:

1. Prepare *I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter
2. Take 250 g Cream Cheese *softened
3. Get 1/2 cup Caster Sugar
4. Get 1 cup Cream
5. Take 2 tablespoons Lemon Juice
6. Take 1/4 cup Self-Raising Flour OR Plain Flour
7. Get 3 Eggs
8. Take 1 tablespoon Apricot Jam *warmed to soften

If there's "cake" button, it's even better. Mine doesn't, but I still manage to cook it with a "brown rice" setting. Pour in the cheesecake mixture, then cook using the white rice setting, or according to the manufacturer's instructions for your rice cooker. When fully cooked, the cake should pull away from the sides and spring back when touched.

Instructions to make Rice Cooker Cheesecake:

1. Line the base of rice cooker’s inner pot with baking paper.
2. Place softened Cream Cheese and Sugar in a bowl, and mix well. Add Cream, Lemon Juice and Flour, and mix well until smooth.
3. Beat Eggs in a separate bowl until thick and pale. Gradually add to the cream cheese mixture and gently combine.
4. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
5. Take out the inner pot and allow the cake to cool. When the cake is cool, turn it out onto a plate, and carefully peel away baking paper. Spread Apricot Jam on top. *Note: The cake is nicer when it is cold.
6. Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.

If undercooked, cook again until done. Instructions: In a bowl, combine the melted butter and graham cracker crumbs. Press the mixture into a rice cooker pan. In another bowl, mix together the cream cheese and sugar until light and fluffy. The cheesecake should be able to slide out of the rice cooker bowl and onto the plate.

So that’s going to wrap it up for this special food rice cooker cheesecake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!