Ricecooker Pumpkin Cheesecake

May 30, 2012 § 5 Comments

Cheesecake is my favorite cake. Cheesecake is pretty popular in Korea nowadays and many people prefer Cheesecake to the more traditional Whipping Cream-Fruit Cake. Unfortunately though, the Cheesecake Factory hasn’t opened a franchise store in Seoul yet. So, instead of being depressed and gloomy, I decided to make my own Pumpkin Cheesecake in my little red rice cooker.

Ingredients

makes a small 14cm cake

for the crust

  • 3/4 cups digestive biscuits (5 pieces)
  • 1/8 cup sugar
  • 2 tablespoons unsalted butter, melted

for the filling

  • 2 packages (230g) of cream cheese, room temperature
  • 3/4 cups sugar
  • 2,5 Tbsp all-purpose flour
  • 3/4 cup canned pumpkin puree
  • 1 Tbsp cinnamon powder
  • 1 tsp vanilla extract
  • Pinch of salt
  • 2 large eggs, room temperature

Preparation

1. Make the crust:

Crush the digestive biscuits in a zip lock back with your hands. Melt your butter in a microwave. In a medium bowl, mix digestive crumbs, sugar, and butter until moistened. Press the mixture firmly into the bottom of your rice cooker bowl. Press cook and let the crumbs set. This will take around 10 minutes.

2. Make the filling:

With an electric mixer, beat cream cheese and sugar on low speed until smooth, mix in flour (do not overmix). Add pumpkin puree, cinnamon powder, vanilla, and salt. Mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

Pour the mixture onto your cooled crust. The good thing about using the rice cooker to make cheese cake is that you don’t have to grease the sides of the bowl.

Press cook and cook your cheesecake for 45-50 minutes. Because the rice cooker doesn’t get as hot as an oven, it will take a little bit longer than baking in an oven! When the cheese cake is done, open the lid and give the rice cooker a little shake to see if the centre is still a little bit jiggly. Jiggly is a good sign.

Now close the lid and let the cake cool down a little in the rice cooker. This will prevent the top from cracking. Once it has cooled down a little, remove the bowl from the rice cooker. Place a plate firmly onto the bowl and carefully tip the cake upside down. Then, quickly take another plate and tip it back upright.

Decorate with nuts, or cinnamon sugar!

Be creative 🐱

Banana Cheesecake

August 31, 2011 § Leave a comment

Yesterday I went to a grocery store to buy some eggs. While I was waiting to pay, I saw some yummy looking, very ripe bananas which had already turned a dark brown… I took a bunch and put them on the counter to pay aswell. The lady kindly told me that she’d throw them in for free! Yaay! Free ripe bananas! So I rushed back home and baked some delicious Banana recipes. One of them turned out a Banana Cheesecake. I never had cheesecake in this combination before so I was very excited to see how the outcome would be. I couldn’t be happier!

Ingredients

(makes 8 individual cheesecakes)

Everything at room temperature please!

  • 60g digestive biscuits, crushed into crumbs
  • 1/2 tablespoon sugar
  • 2 tablespoons melted butter
  • 250g cream cheese (Philadelphia) at room temperature
  • 50g sugar
  • 1,5 tablespoons flour
  • pinch of salt
  • 1 large egg
  • 1 very ripe banana
  • pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 50ml sour cream

Preparation

Preheat oven to 150°C. Line a muffin pan with 8 muffin forms. In a bowl, mix the digestive biscuit crumbs with the sugar and butter and mix well until the crumbs are moistened. Place 1 tablespoon of crumbs into each muffin forn and press down firmly with your fingers. Cover with wrap and place in the fridge. Mash 2/3 of the banana in the stand mixer bowl with a fork until no more pieces are seen. Beat cream cheese at room temperature on a low speed with the mashed banana until smooth. Add the sugar, salt and sifted four and beat slowly until combined. Add in one large egg and continue to beat on low speed. The low speed is very important because you don’t want to beat in too much air into the batter! Don’t forget to scrape down the sides occasionally. Add vanilla and lemon zest. Add 50ml of sour cream at room temperature and mix for another few seconds until incorporated.

Spoon the mixture equally into the muffin forms. Slice the remaining banana into thin pieces and place one slice onto each mini cheesecake. Bake the mini cheesecakes in the oven for 18-22 minutes. The middle should still be slightly jiggly when taken out of the oven! Leave them in the muffin pan for 30 minutes, then cool them in the fridge for at least three hours. (still in the muffin pan) Take them out of the muffin pan just before serving. You can either leave the wrapper on or take it off…

 

 

 

Individual New York Cheesecakes

August 28, 2011 § Leave a comment

Cheesecake has become one of my favorite desserts this summer… I’ve made it countless times in many different ways, researching the internet for hours for the perfect recipe… Finally… I’ve found it. This is my personal favorite! They look so cute!!!!! It’s really important that all your ingredients are at room temperature for this recipe! Crucial, even…

Ingredients

(makes 8 individual cheesecakes)

Adapted from http://www.joyofbaking.com/

Everything at room temperature please!

  • 50g digestive biscuits, crushed into crumbs
  • 1/2 tablespoon sugar
  • 2 tablespoons melted butter
  • 250g cream cheese (Philadelphia) at room temperature
  • 50g sugar
  • 1,5 tablespoons flour
  • pinch of salt
  • 1 large egg
  • pure vanilla extract
  • 1/2 teaspoon lemon zest
  • 50ml sour cream
  • raspberry jam

Preparation

Preheat oven to 150°C. Line a muffin pan with 8 muffin forms. In a bowl, mix the digestive biscuit crumbs with the sugar and butter and mix well until the crumbs are moistened. Place 1 tablespoon of crumbs into each muffin forn and press down firmly with your fingers. Cover with wrap and place in the fridge. Beat cream cheese at room temperature on a low speed until smooth. Add the sugar, salt and sifted four and beat slowly until combined. Add in one large egg and continue to beat on low speed. The low speed is very important because you don’t want to beat in too much air into the batter! Don’t forget to scrape down the sides occasionally. Add vanilla and lemon zest. Add 50ml of sour cream at room temperature and mix for another few seconds until incorporated.

Spoon the mixture equally into the muffin forms. Drop two little drops of raspberry jam onto the top and give them a swirl with a toothpick. Bake the mini cheesecakes in the oven for 18-22 minutes. The middle should still be slightly jiggly when taken out of the oven! Leave them in the muffin pan for 30 minutes, then cool them in the fridge for at least three hours. (still in the muffin pan)

Take off the muffin liner just before serving!

Tip: Serve with raspberry sauce or fresh berries!

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