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 🐱
May 19, 2012 § Leave a comment
Living without an oven is torture… Really.
The kitchen is never filled with the pleasant scent of cinnamon, melting chocolate, lemon zest or toasted nuts.
One thing I do have though, is a tiny ricecooker, fit for about two people, 3 at most.
And one day, I was lucky to think of steaming a spongecake in my ricecooker.
It saved my life.
(makes one small 14cm cake, WITHOUT the filling) Feel free to double the amount of ingredients!
- 3 large eggs, separated
- 1,5 Tbs greentea powder
- 3/4 cup sifted flour
- 2 Tbs sugar
- 1 tsp baking powder
- 5 drops of vanilla essence
- pinch of salt
Grease your rice cooker with oil or butter.
Mix the sifted flour, baking powder and green tea powder in a bowl.
Separate your eggs. Beat the eggwhites until foamy. Add a pinch of salt, 5 drops of vanilla and gradually add the sugar and beat more until stiff peaks begin to build. Once the meringue is thick and stable, add in the eggyolks one by one and keep beating.
Gradually add the sifted flour mix into the batter and fold in with a wooden spoon or spatula.
When everything is incorporated, pour the batter into the rice cooker bowl and knock down on the table once to let the trapped air escape.
Press the steam button or steam for at least 40 minutes. Once done, check if the centre is cooked by inserting a wooden stick or chopstick into the cake. If it’s still wet on the inside, cook for another 10 minutes.
For the filling, you can cut your cake in half horizontally and spread anything in between! Cream cheese, red bean paste (azuki beans), whipped cream etc. Let your immagination go wild~*