FLUFFY CHEESECAKE IN A JAPANESE RICE COOKER
Of all the delicious recipes you can whip up in a rice cooker, cheesecake may not be the first thing that comes to mind.
But, we’re here to dispel the myth that your rice cooker only does savory dishes. We call it a multi cooker for a reason!
And, this is technically a no bake cheesecake recipe, since you’ll be leaving the oven entirely out of the equation.
After lining the inner pot of your rice cooker with the mixed ingredients for the pecan and gingersnap crust, just top with your light and fluffy cheesecake filling. Then select the porridge setting on your Tiger rice cooker and sit back.
Keeping the oven off means this is the perfect dessert for those super hot summer months! But, as we all know, cheesecake is delicious in any season!
ONE OF OUR FAVORITE RICE COOKER RECIPES
This indulgent yet light cheesecake recipe is the perfect final course to a well balanced meal – and makes a decadent midnight snack.
It also just happens to be one of our favorite rice cooker desserts of all time. We love it when appliances and food technology defy expectations.
And you’ll love having this sweet, fluffy rice cooker cheesecake recipe in your dessert arsenal.
Vanilla Rice Cooker Cheesecake With Pecan and Gingersnap Crust
What’s on your dessert menu?
Whether you prefer a simple bowl of berries, or must have ALL THE CAKE – we feel that no sit-down meal with family and friends is complete without dessert.
Heck, we’d make dessert its own food group if we had that kind of power!
This rice cooker cheesecake is melt in your mouth creamy and infused with fragrant vanilla. It comes with a buttery and nutty cookie crust you won’t be able to resist. Yep – it’s a delicious dessert your whole family will love. And, don’t worry, we won’t tell anyone that you made it in your Tiger multi cooker.
You should take ALL the credit, chef!
- Combine the cookies and pecans in the bowl of your food processor and blend until fine crumbs form. Add the melted butter and pulse to combine. Spray the non-stick inner pot of the rice cooker with non-stick cooking spray. Press the mixture onto the bottom and 1/2-inch up the sides of the inner pot of your rice cooker.
- Using an electric mixer, beat together the cream cheese and sugar until light and fluffy. Add the flour and mix to combine. Add the eggs, one at a time and beat until smooth. Add the sour cream and vanilla, along with a pinch of salt, and blend until smooth.
- Pour the filling into the crust in your rice cooker and place the inner pot.
- Use the Menu button to set the rice cooker to the “Porridge” setting (60 minutes of cooking time). Close the lid and press Start.
- Once the cheesecake is done cooking, remove the non-stick inner pot from the rice cooker and allow the cheesecake to cool at room temperature. Once cool, refrigerate overnight or at least 8 hours.
- To remove the cheesecake from the pot, immerse the bottom of the pot in hot water for 15 seconds, to loosen up the crust at the bottom. Use a small cake round that fits inside the inner pot or 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 flip the cheesecake so that it sits upright.
For the crust
- 14 ginger snap cookies
- 1/4 cup pecan halves
- 3 tablespoons granulated sugar
- 2 ounces unsalted butter, melted
For the filling
- 16 ounces cream cheese, at room temperature
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 3 whole eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla paste or 1 vanilla bean, scraped
- Pinch of salt