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Easy Rice Cooker Cheesecake is your new favorite kitchen hack

I am an English Literature major at Long Island University. I am the Head Copyeditor for the school newspaper the Pioneer. In my spare time I impulsively watch the Twilight Saga in one sitting more times than I care to admit. I am also a...

Who knew your rice cooker was this talented?

Did you know your rice cooker can do more than steam rice? Turns out the rice cooker is so versatile you can even cook a cheesecake in it. Sounds strange and maybe even a little difficult, but it's actually really easy! Watch this video to see exactly how simple this hack is.

Rice cooker cheesecake recipe

Ingredients:

For the crust

  • 3/4 cup graham cracker crumbs
  • 4 tablespoons butter, melted

For the filling

  • 8 ounces cream cheese, at room temperature
  • 2 eggs, at room temperature
  • 5 tablespoons granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup whipping cream
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla essence
  • 1 pinch salt

Instructions:

  1. In a bowl, combine the melted butter and graham cracker crumbs.
  2. Press the mixture into a rice cooker pan.
  3. In another bowl, mix together the cream cheese and sugar until light and fluffy.
  4. Add the eggs to bowl, and mix.
  5. Add the cornstarch, whipping cream, lemon juice, vanilla and salt. Mix well. Add to the rice cooker.
  6. Cook on the "normal" setting.
  7. Test the consistency with a toothpick. If necessary, put it on another cycle of your rice cooker.
  8. Let cool. Once cool, put a piece of parchment paper on top of the cheesecake, and flip the pan so the cake goes into your hand. Then place on a plate, and serve.

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Limoncello sorbet that you don't need an ice cream maker to pull off

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