
Cheesecake Made in Rice Cooker
成本 $10, 保存 $15
來源: Recommended by CookPal
- 60 Min
- 4 份量
- $10
Cheesecake Made in Rice Cooker
成本 $10, 保存 $15
來源: Recommended by CookPal
- 60 Min
- 4 份量
- $10
食材
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
步驟
Crush digestive biscuits in a plastic bag until fine crumbs.
Mix the crushed biscuits with 5 tbsp melted butter and press into the bottom of the rice cooker pot.
Beat 2 eggs lightly until frothy, then add 30g sugar and mix well.
Add 200g cream cheese to the egg mixture and blend until smooth.
Add 2 cups plain yogurt and mix thoroughly.
Sift 30g cake flour into the mixture and fold gently until combined.
Optionally, add 1 tbsp parmesan cheese for extra flavor and mix well.
Pour the batter over the biscuit base in the rice cooker pot.
Set the rice cooker to 'steam' or 'multi-cook' mode for 40 minutes.
Let the cheesecake cool completely in the rice cooker before transferring to the fridge to set.
營養成分
每份🔥
300
卡路里
- 8g蛋白質
- 25g碳水化合物
- 15g脂肪
💡 小提示
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.
⚠️ 注意事項
此食譜僅供參考,具體使用需根據個人體質進行調整。