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.


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


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 🐱

Ricecooker Carrot Cake

May 21, 2012 § 2 Comments

I really had no idea that my ricecooker could serve as an oven. I’m still somewhat amazed and astonished at the outcome of my cakes. And right now, I’m especially proud of this simple, but delicious Carrot Cake which I baked over the weekend. Moist on the inside with a bunch of colliding flavours. Simply fantastic I must say ~^^It doesn’t always have to be fancy, does it? As we all know very well, it’s the inside that counts.


(makes a 14cm cake) Feel free to double the amount of ingredients if you have a bigger rice cooker.

Cake batter

  • 3 eggs (room temperature)
  • 3/4 cup flour
  • 1 tsp baking powder
  • pinch of salt
  • 1 large grated carrot (squeeze out the moisture)
  • 2 Tbs sugar
  • 3/4 cup crushed nuts (I used walnuts)
  • 1/3 cup canola oil (neutral tasting oil of any kind will do)
  • 2 tsp cinnamon


Start the cake by greasing the rice cooker bowl with vegetable oil (you can also use butter).  Use your fingers or a kitchen towel.

Sift together flour and baking powder.  Set aside.

Whisk egg whites.  When egg whites turn white and foamy, add half of the sugar and continue to whisk.  When the sugar has been incorporated and the meringue starts turning glossy, add the rest of the sugar and continue to whisk.  Stop when the meringue is firm and starts building peaks.  When you lift the whisk, the tip should gently fall, which is about soft-medium.

Now add the egg yolks one by one and salt and continue to mix. Then add the oil, cinnamon and shredded carrots to the mixture. Using a wooden spoon, combine the ingrediens. Then add the nuts and give everything a good stir.

Still using your wooden spoon, add half of the flour and incorporate into the mixture. Then, add in the remaining flour and fold in gently. Be careful not to overmix. Stop when there are no lumps in the batter.

Pour your mixture into the rice cooker bowl and press the cook button. Your cake should steam for at least 40 minutes.

To check if your cake is done, insert a wooden stick or skewer into the middle of the cake. If the stick comes out wet, give it another 10 minutes or until the stick comes out dry.

When the cake is done, carefully tilt it onto a rack and let it cool down completely before eating.


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