Apr
15
2017

Baking with Ayden: Rice Cooker Cheesecake

My family loves cheesecake a lot but we’ve never baked one ourselves as we don’t have an oven. We came across a rice cooker cheesecake recipe online recently and got excited to try it out.

The only problem is, the recipe from Dingo Food is not in English and when I clicked on the translated version, it requires the use of FOUR DOGS!

I reckon it will be such a hassle to catch 4 dogs. Moreover, my family don’t eat dogs! :roll:

Anyway, the baker’s instinct in me told me that we should use FOUR EGGS instead of DOGS :lol:

To prove my instinct is correct, we baked the rice cooker cheesecake today.

RICE COOKER CHEESECAKE

Ingredients:
400g cream cheese
40g butter
200g yogurt
120g icing sugar
100g sugar
100g self-raising flour
4 eggs (yolks and whites separated)

Method:
1) Cream sugar, butter, egg yolks, cream cheese and yogurt until fluffy.
2) Add self-raising flour and mix thoroughly.
3) Whisk egg whites and icing sugar until stiff.



4) It should be whipped until stiff peak forms that it won’t fall out of the bowl.

5) Add the whipped egg white into the cream cheese mixture and mix.
6) Pour the batter into a greased pot and set the rice cooker to CAKE.

Just look at that! Our rice cooker cheesecake is a SUCCESS!

We love the texture, the taste and everything about it. Watch this video for the tutorial video:

Ayden @ 3Y7M

12 Comments + Add Comment

  • //

    Well done. That is a lovely soft cheesecake. Lol. 4 dogs. I wonder what the heck is that??

    [Reply]

  • //

    Same as Japanese baked cotton cheesecake? I love that, none of the regular extra-rich cheese cakes for me.

    [Reply]

  • //

    looks so good! I want to buy this cheese cake from you. Instead of uncle tetsu cheese cake, now it is submerryn’s Ayden cheese cake! :D

    [Reply]

  • //

    you so geng lah, translation like that you also manage to bake the cake successfully!

    [Reply]

  • //

    I have been a cheesecake lover and addict since I was young. Those days i had to buy from the frozen Sara Lee’s and ate all by myself. All my cheesecakes made were a flop too esp the frozen ones. I had to call them Cheese Ice Cream instead. Muahahahaha

    Now I am very surprised that rice cooker could do the trick. I want to try tomorrow!!!

    [Reply]

  • //

    Hello! My rice cooker doesn’t have the ‘cake function. How long should I cook the cake in the normal ‘rice setting then?

    [Reply]

    Merryn Reply:

    The ideal time will be 60 minutes

    [Reply]

  • //

    What yogurt did u use?

    [Reply]

    Merryn Reply:

    We used plain yogurt, Melissa

    [Reply]

  • //

    Can it baked in a normal oven, if yes, for how long, insane, how, many minuets. Can’t wait to try it

    [Reply]

    Merryn Reply:

    Hi Samira,

    Unfortunately we havent try baking it in a normal oven but if we do, we will let you know. Thank you.

    [Reply]

  • //

    Looking so good, I love your rice cooker cheese cake a lot.

    [Reply]

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MeHome is where MY heart is.
I am a mother to two boys; Ethan and Ayden and a wife to Darling William. I'm a stay at home mum who blogs to break the monotony of life and to avoid feeling jaded. Would love to get to know all the Super Mommies and Daddies and Babies or Singles out there with the hope that we can learn more from each other. Most of all, I am a happy person, and I hope YOU are too.

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