Description
A light, jiggly ube cheesecake made entirely in a rice cooker. This cotton-soft Japanese cheesecake uses pancake mix and whipped egg whites for a subtly sweet, gorgeously purple dessert.
Ingredients
Scale
- 8 oz cream cheese
- 2 egg yolks (keep the whites)
- 3/4 cup Krusteaz pancake mix
- 2/3 cup heavy cream
- 1 to 2 tsp ube extract
- 2 egg whites
- 1/4 cup granulated sugar
- 1 tbsp unsalted butter, melted
- Powdered sugar, to taste
Equipment
Instructions
- Make the batter. In a bowl, combine the cream cheese, egg yolks, and pancake mix with a hand mixer until smooth.
- Add cream and color. Whisk in the heavy cream in two parts, then add the ube extract and whisk until the batter is solid purple.
- Whip the whites. In a separate bowl, whip the egg whites to stiff peaks, adding the granulated sugar in three parts.
- Fold gently. Fold the egg whites into the cream cheese mixture in three parts, just until combined. Do not overmix.
- Cook. Brush the rice cooker pot with melted butter, pour in the batter, and cook on the regular setting for about 70 minutes.
- Flip. Remove the pot with oven mitts, set a plate over it, and flip so the cheesecake lands on the plate.
- Finish. Dust with powdered sugar, slice, and serve.
Notes
- Whip the egg whites to firm, glossy stiff peaks. This is what gives the cheesecake its tall, cottony rise.
- Fold the whites in gently in three parts. Stirring knocks out the air and flattens the cake.
- Grease the pot well with butter so the cake releases cleanly when you flip it.
- Every rice cooker is different. If yours clicks to warm early, run a second cycle until the top is set and springs back.
- Room-temperature cream cheese blends smoother with fewer lumps.
- Dust with powdered sugar right before serving so it does not dissolve.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Method: Rice Cooker
- Cuisine: Filipino, Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 235 kcal
- Sugar: 13g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 95mg