It’s the end of year 2019. The repair work of my kitchen hasn’t started yet and I am still cooking in a bathroom. As I have no access to my oven, I am making cakes using my rice cooker. It is actually the easiest & most energy-efficient way to cook cakes on a hot summer day in Australia. After an unsuccessful attempt to make a cheesecake, my ‘Rice Cooker Cheesecake’ recipe is ready to share with you.

Makes

I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.

Ingredients

250g Cream Cheese *softened
1/2 cup Caster Sugar
1 cup Cream
2 tablespoons Lemon Juice
1/4 cup Plain Flour
3 Eggs
1 tablespoon Apricot Jam *warmed to soften

Method
  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.