Cheese Cake
Bake cheese cake in a rice cooker? Sure can! Simply prepare the batter, pour it in the inner cooking pan and bake using the Cake course. This Japanese-style cheese cake is smooth and fluffy in texture - perfect for a light dessert!
<For NS-VGC05>
For Garnish (optional):
<For NS-TGC10 / NS-TSC10>
For Garnish (optional):
<For NS-TGC18 / NS-TSC18>
For Garnish (optional):
Grease the inside of the inner cooking pan lightly and evenly with butter.
Soften cream cheese at room temperature or heat in microwave oven at 500 watts for 30 seconds.
Place softened cream cheese in a bowl and mix with spatula until smooth. Add sugar and blend.
Blend in yolks one at a time to the cream cheese mixture. Add sifted all purpose flour, fresh cream, lemon juice, melted butter and optional vanilla extract, and blend.
Make meringue. In a separate bowl, beat egg whites until foamy with a whisk. Do not over whisk. Gradually add sugar until the egg whites begin to hold their shape.
Gently fold in the meringue to the cream cheese mixture with a spatula. Do not over mix.
Pour the meringue and cream cheese mixture to the greased inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and close the lid.
Select the "CAKE" setting. Set cooking time to 70 minutes for NS-VGC05, 60 minutes for NS-TGC10 / NS-TSC10 and 80 minutes for NS-TGC18 / NS-TSC18, and press START/REHEAT.
When baking completes, carefully remove the cake from pan and allow to cool.
Chill cake in refrigerator. Remove and decorate with optional whipped cream and fruits.
Flavor variations: Soak raisins in rum to soften. Lightly coat with flour and add after step 6. (Add 2 tablespoons for NS-VGC05, 1.1 oz. for NS-TGC10 / NS-TSC10 and 1.8 oz. for NS-TGC18 / NS-TSC18.)
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