Fudge cheesecake – a yummy dessert!

AuthorHungry PandaCategoryDifficultyAdvanced

Yields4 Servings
Prep Time40 minsCook Time1 hr 10 minsTotal Time1 hr 50 mins

For 4 people (5.5 capacity rice cooker)
 200 g cream cheese
 50 g sugar
 30 g beating egg whites sugar
 3 egg whites (separate yolk)
 30 g all purpose flour sifted
 30 ml fresh cream
 4 tsp lemon juice
 vanilla extract to taste
 20 g butter melted
 butter for greasing inner bowl

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 for the 1 litre models, 80 minutes for the 1.8 litre models.

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. You can either serve as is or pour a chocolate fudge sauce over the cake (like in the above picture).

10

This fudge cheesecake can be cut into portions and frozen successfully. This is what the fudge cheesecake looks like without any sauce. Should look something like this.

Ingredients

For 4 people (5.5 capacity rice cooker)
 200 g cream cheese
 50 g sugar
 30 g beating egg whites sugar
 3 egg whites (separate yolk)
 30 g all purpose flour sifted
 30 ml fresh cream
 4 tsp lemon juice
 vanilla extract to taste
 20 g 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 for the 1 litre models, 80 minutes for the 1.8 litre models.

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. You can either serve as is or pour a chocolate fudge sauce over the cake (like in the above picture).

10

This fudge cheesecake can be cut into portions and frozen successfully. This is what the fudge cheesecake looks like without any sauce. Should look something like this.

Fudge cheesecake – a yummy dessert!