No Bake Cheesecake In The Rice Cooker
Hi friends we are making rice cooker cheesecake. Here are the ingredients I used for my cheesecake You can replace the biscuits for graham crackers. Take your digestive biscuits and place them in a zip lock bag. Use a bottle or rolling pin to crush them in to very small pieces. Almost the consistency of sand. Pour them into your bowl with melted butter. and mix well Butter your rice pot and firmly press in your crust. This is the most important part since we don’t want it to fall apart while cooking. mix your cream cheese eggs, sugar, salt and cornstarch together. I used a fork to start but we want this to be very smooth. I eventually switched to a balloon whisk. and it made it a lot easier to stir. if your cream cheese isn’t soft. Before you mix it all together place it in the microwave for a few seconds at a time. Add your whipping cream and mix till it’s silky and smooth. squeeze out your lemon juice but leave out the seed. pour your mixture into your rice pot and take it to your rice cooker. cook on your regular white rice setting. may take you a few times. Check with a toothpick. If it comes out clean, it’s done! I cut out a circle of parchment paper it was easier to put the paper on the plate first. flip the rice pot over, then take another plate and flip it over again. remove the paper. Let your cheesecake cool overnight. and enjoy!