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Rice Cooker New York Cheesecake

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Base

    • 🍪 8 pieces digestive biscuits
    • 🧈 2 tbsp room temperature butter

  • Filling

    • 🧀 350g room temperature cream cheese
    • 🧂 5 tbsp sugar
    • 🥚 2 eggs
    • 🥛 150g plain yogurt
    • 2/3 cup cake flour

PASSOS

1

Place 8 digestive biscuits in a ziplock bag and crush them finely until no large chunks remain.

2

In a large bowl, mix 350g cream cheese, 5 tbsp sugar, and 2 eggs until smooth.

3

Add 150g plain yogurt to the mixture and mix well. Sift 2/3 cup cake flour into the bowl and combine thoroughly.

4

Grease the rice cooker with butter, then press the crushed biscuits into the base firmly. Pour the cheesecake mixture on top, tap the rice cooker gently to remove air bubbles, and smooth the surface.

5

Set the rice cooker to 'steam' mode for 40 minutes. Let it rest for 10 minutes, then cool to room temperature before refrigerating overnight.

NUTRIENTES

Por 1 Porção

🔥

350

Calorias

  • 8g
    Proteína
  • 35g
    Carboidratos
  • 20g
    Gorduras

💡 Dicas

Use high-quality cream cheese for a richer texture.Refrigerate the cheesecake overnight for the best flavor.If you don't have cake flour, substitute with all-purpose flour.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.