Easy Rice Cooker Silken Tofu Cheesecake
ID: d4c95a10...
A rich, smooth cheesecake that stays healthy by using silken tofu instead of heavy cream. Simply mix the ingredients and cook in a rice cooker for an authentic, delicious dessert.
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🍳 Cooking Flow
Lightly grease the rice cooker inner pot, then smooth out the tofu and cream cheese separately. → Add sugar, eggs, cake flour, tofu, lemon juice, and vanilla oil to the cream cheese in order and mix well. → Strain the batter into the inner pot and run a normal cook cycle (repeat cooking if necessary until set). → Let cool slightly, remove, wrap in plastic wrap, and chill in the refrigerator for half a day.
Cooking Steps
Brief Cooking Order
Lightly grease the rice cooker inner pot, then smooth out the tofu and cream cheese separately. → Add sugar, eggs, cake flour, tofu, lemon juice, and vanilla oil to the cream cheese in order and mix well. → Strain the batter into the inner pot and run a normal cook cycle (repeat cooking if necessary until set). → Let cool slightly, remove, wrap in plastic wrap, and chill in the refrigerator for half a day.
Introduction
A rich, smooth cheesecake that stays healthy by using silken tofu instead of heavy cream. Simply mix the ingredients and cook in a rice cooker for an authentic, delicious dessert.
Step 1
Lightly coat the inside of the 3-cup capacity rice cooker inner pot with salad oil.
Step 2
Place the silken tofu in a bowl and whisk until smooth and broken down.
Step 3
Place cream cheese in a separate bowl, microwave (600W) for 30 seconds to soften, and cream with a rubber spatula until smooth.
Step 4
Add granulated sugar to the cream cheese, incorporate, then whisk vigorously for about 30 seconds.
Step 5
Add the eggs one at a time, whisking thoroughly after each addition.
Ingredients List
Important Notes
⚠️ Cooking times vary by rice cooker model; if a skewer comes out with raw, gooey batter, please run an additional cook cycle.
💡 Straining the batter well when pouring into the inner pot ensures a smooth, lump-free texture.
🔥 The cake is soft right after cooking, so be sure to let it cool, wrap it, and chill for half a day before slicing.
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