18
Sakura Multi-Function Rice Cooker by Yum Asia
FUDGE CHEESECAKE
Ingredients
200g Cream cheese
50g sugar
30g sugar – for beating egg whites
3 pcs eggs – separate egg yolk from white
30g all purpose flour – sifted
30ml fresh cream
4 tsp lemon juice
vanilla extract to taste
20g butter melted
butter for greasing inner bowl
Directions
1. Grease the inside of the inner cooking bowl lightly and evenly with butter
2. Soften cream cheese at room temperature or put in microwave for 30 seconds
3. Place cream cheese in a bowl and mix with wooden spatula until it becomes smooth. Add sugar and blend with
wooden spatula.
4. Add yolks one at a time. Blend in sifted all-purpose flour, fresh cream, lemon juice, vanilla extract and melted
butter. At this point add a good sprinkling of tiny fudge pieces.
5. In a separate bowl, beat egg whites until foamy. Gradually add sugar until whites begin to hold their shape as a
meringue.
6. Gently fold meringue into the cream cheese mixture – do this very, very slowly (this makes sure the cheesecake
stays nice and light).
7. Pour the batter into the inner cooking bowl and hit the bottom with the palm of your hand several times to release
the air bubbles in the batter. Place the inner cooking bowl into the rice cooker and close the outer lid.
8. Press the MENU button and select the CAKE menu setting. Press the START button and set to the cooking of 60
minutes.
9. When baking completes, allow to cool then place hand on top of cheesecake inside pan and carefully tip out, then
slip it onto a ready-made sweet pastry case or onto a biscuit base.
This fudge cheesecake can be cut into portions and frozen successfully.
