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 🐱

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