COOK OF DINGO COOKER CHEESE CAKE Cheesecake, Rice cooker recipes, Cheesecake mix from www.pinterest.com
Description
Cheesecake is a classic dessert that is enjoyed by many people worldwide. However, not everyone has an oven to make it. That's where the Dingo Rice Cooker Cheesecake recipe comes in handy. This recipe allows you to make delicious cheesecake in your rice cooker without much hassle. The cheesecake is creamy, smooth, and has the perfect level of sweetness. This recipe is perfect for those who don't have an oven, are looking for a quick dessert recipe or want to try something new.
Prep Time
The prep time for this recipe is around 20 minutes. This includes gathering and measuring all the ingredients, making the crust, and preparing the cheesecake filling.
Cook Time
The cook time for this recipe is around 60 minutes. This includes the time it takes to cook the cheesecake in the rice cooker and let it cool down.
Ingredient
For the crust: - 1 cup of Graham cracker crumbs - 1/4 cup of melted butter - 2 tablespoons of sugar For the filling: - 16 oz of cream cheese, softened - 1/2 cup of sugar - 2 eggs - 1 teaspoon of vanilla extract - 1/4 cup of sour cream
1. In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the mixture resembles wet sand. 2. Transfer the mixture into the rice cooker pot and press it down firmly to create an even layer. 3. In another mixing bowl, add the cream cheese and sugar. Using a whisk, mix until smooth and creamy. 4. Add the eggs one at a time and whisk after each addition. 5. Add the vanilla extract and sour cream, whisk until everything is combined. 6. Pour the cheesecake filling into the rice cooker pot, on top of the crust, and spread it out evenly. 7. Close the rice cooker lid and set it to cook on the cake setting for 60 minutes. 8. Once the cooking time is over, turn off the rice cooker and let the cheesecake cool down for 10-15 minutes. 9. Using a spatula, loosen the edges of the cheesecake from the rice cooker pot. 10. Place a plate on top of the pot and flip the pot over to release the cheesecake. 11. Let the cheesecake cool down completely before slicing and serving.
Notes
- It's important to let the cheesecake cool down completely before slicing and serving. - You can store the cheesecake in the fridge for up to 3 days.
- Make sure to use softened cream cheese to avoid lumps in the filling. - You can add your favorite toppings to the cheesecake, such as fruit, chocolate chips, or whipped cream. - If you don't have graham crackers, you can use any other type of cookie for the crust. - If you don't have sour cream, you can use Greek yogurt instead. - You can also add lemon zest or juice to the filling for a tangy flavor.
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