Japanese Soufflé Cheesecake needs to be steam baked using a water bath. The batter is simple to make, but it’s tricky to keep the right temperature for the perfect result. Today I was just curious to find out what would happen if I cook it in my rice cooker, as I know Rice Cooker is a great method to cook Cakes. It worked well and it was super easy. You only need to press ‘Start’ button.
I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
250g Cream Cheese *cut into cubes and softened
1/2 cup Milk OR Cream
3 tablespoons Caster Sugar
1-2 tablespoons Lemon Juice
4 Egg Yolks
1/4 cup Plain Flour
2 tablespoons Corn Starch
4 Egg Whites
1/4 cup Caster Sugar
Butter to grease Inner Pot
- Lightly grease the base and sides of rice cooker’s inner pot with Butter. I lined the base with baking paper, but it might be unnecessary depending on the condition of your inner pot. *Note: The cake will rise very high.
- Place Cream Cheese and Milk (OR Cream) in a large heat-proof bowl. Heat in the microwave for 1 minute, mix with a whisk, heat extra time until Cream Cheese is soft, then mix well until smooth. Cool slightly.
- Add 3 tablespoons Caster Sugar and Lemon Juice, mix to combine, then add Egg Yolks and mix well. Sift in Plain Flour and Corn Starch, and combine well.
- In a separate bowl, beat Egg Whites, using an electric mixer, until soft peaks form. Gradually add Caster Sugar beating well until thick and glossy and Sugar is well dissolved. Fold in the Egg White into the mixture and combine well.
- Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
- When it is cooked, open the lid. The cake could have risen very high, but it will sink. Leave the cake in the rice cooker and cool slowly. When the cake is cooled, turn it out onto a plate, and carefully peel away baking paper. Place in the fridge to chill as this cake is nicer when it is cold.
- *Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.