CookPal AI
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Cheesecake Made in Rice Cooker

Coût $10, économiser $15

Source: Recommended by CookPal

  • 60 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Main Ingredients

    • 🧀 200g cream cheese
    • 🥚 2 eggs
    • 🥛 2 cups plain yogurt
    • 🧂 30g sugar
    • 30g cake flour
    • 🧀 1 tbsp parmesan cheese

  • Base Ingredients

    • 5 digestive biscuits
    • 🧈 10 tbsp melted butter

ÉTAPES

1

Crush digestive biscuits in a plastic bag until fine crumbs.

2

Mix the crushed biscuits with 5 tbsp melted butter and press into the bottom of the rice cooker pot.

3

Beat 2 eggs lightly until frothy, then add 30g sugar and mix well.

4

Add 200g cream cheese to the egg mixture and blend until smooth.

5

Add 2 cups plain yogurt and mix thoroughly.

6

Sift 30g cake flour into the mixture and fold gently until combined.

7

Optionally, add 1 tbsp parmesan cheese for extra flavor and mix well.

8

Pour the batter over the biscuit base in the rice cooker pot.

9

Set the rice cooker to 'steam' or 'multi-cook' mode for 40 minutes.

10

Let the cheesecake cool completely in the rice cooker before transferring to the fridge to set.

NUTRIMENTS

Par portion

🔥

300

Calories

  • 8g
    Protéines
  • 25g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use high-quality cream cheese for a richer flavor.Ensure the cheesecake is fully cooled before removing from the rice cooker to maintain its shape.Store leftovers in the fridge for up to 3 days.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.