Cheesecake in a Rice Cooker

Rice Cooker Cheesecake

A reader recently asked about making cheesecake in her Aroma Rice Cooker. It makes a lot of sense since cheesecake cooks in a water bath, so a rice cooker should be the perfect vessel to whip one up. A quick Google search shows up many results for rice cooker cheesecake, but if you dig a little further you see that they are all missing one thing, crust! And really, what’s a cheesecake without that delicious, crunchy crust?

So I set out to start a new trend; turning out real cheesecakes straight from my rice cooker. My first few tests didn’t turn out so well, resulting in some soggy crusts and curdled cheese. But hey, we’re experimenting here, right? So, I quickly shooed my bubbling frustration to the side. After all, I was not going let cheesecake take me down! Developing this recipe has probably been the biggest challenge in Aroma Test Kitchen history, but in the end has yielded some of the tastiest results. And now, thanks to the Aroma Cake function, it’s down to a science, so you too can easily create smooth, rich, dreamy cheesecake in your rice cooker.

Have you had any great rice cooker cheesecake successes? If so, let us know in the comments or shoot us an e-mail. We’d love to hear about it!

RICE COOKER PUMPKIN SPICE CHEESECAKE

For the crust:
10 ginger snap cookies
1/4 cup hazelnuts
1/4 cup butter, melted

For the cheesecake:
16 oz cream cheese, room temperature
2 eggs
1/2 cup sugar
1 cup pureed pumpkin
1/4 tsp nutmeg
1 tsp cinnamon
1/2 tsp pumpkin pie spice
1 tsp vanilla

To make the crust: Process cookies and nuts in a blender or food processor until fine. Stir in melted butter and press the mixture in an even layer covering the inner pot of your rice cooker.

To make the cheesecake: Beat together sugar and cream cheese until light and fluffy. Continue mixing and add eggs one at a time until well blended. Remove 1 cup of batter and set aside.

Mix in pumpkin until well combined and fold in all spices. Pour mixture into the rice cooker, covering your crust. Pour the remaining 1 cup of batter on top and swirl a knife through both layers to form a marbled look.

Turn on your rice cooker and set it to the Cake function. When the cycle has finished carefully remove the inner pot and refrigerate, preferably overnight.

Once the cheesecake has completely cooled down, immerse the container in hot water for 15 seconds or so to loosen up the cheesecake. Place your hand flat inside the pot to support the cake as you invert it onto your palm. Once removed from the pot, place a plate on top of the crust and use your palm to flip.

Enjoy!

 

Over to You

What’s your version of a perfect cheesecake? Share and inspire us!

2 thoughts

  1. White Rice should work, but not as well as the Cake function. Once the rice cooker switches over to Keep-Warm check the cheesecake for doneness. If not quite done yet, hit the White Rice function again and allow to continue to cook until done.

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