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.
Makes
I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter.
Ingredients
250g Cream Cheese *cut into cubes and softened
1/2 cup Thickened Cream
1/2 cup Milk
2 tablespoons Caster Sugar
2 tablespoons Lemon Juice
4 Egg Yolks
1/4 cup Plain Flour
1 tablespoon Corn Starch Flour
4 Egg Whites
1/4 cup Caster Sugar
Butter to grease Inner Pot
Method
- 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, Cream and Milk in a large heat-proof bowl. Heat in the microwave for 1 minutes, mix with a whisk, heat for 1 minute again, then mix well until smooth. Cool slightly.
- Add 2 tablespoons Caster Sugar and Lemon Juice, mix to combine, then add Egg Yolks and mix well. Sift in Plain Flour and Corn Starch Flour, 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.
Comments
Mousie
31/03/2022
I cannot wait to make this for my family this week
Hiroko
1/04/2022
Thanks to the evolving rice cookers!!!
ASPP
19/09/2021
I saw this and had to try it because it looked too simple to be good (tried loads of recipes before but never commented)
Unbelievably simple to make and I really wasn’t expecting much from it but it turned out deliciously light and a perfect texture, and a good flavour. Perfect to end a meal with but also great with coffee. I will try experimenting with flavours adding lime or more lemon but this will fast become my go to recipes for a fast, impressive looking and tasty cheesecake.
Hiroko
18/10/2021
I am so happy to know someone actually tried this recipe, it was successful, and you enjoyed it. This is the reason why I am sharing my recipe on this website. Thank you for trying it out and posting such a positive comment.