Easy Rice Cooker Slice Cheese Cake
No-Oven Baking: Soft Slice Cheese Cake Recipe
Hello everyone, it’s Mongbeihyang! 🥳 I used to think only cream cheese could make a cake, but I was so surprised to find out that slice cheese also works wonderfully! The original recipe is baked in an oven, but I tried baking it in a rice cooker, which most of us have at home. This recipe is inspired by Brichel’s recipe, and I’ve detailed it so even beginners can easily follow along. Get ready to make a moist and delicious slice cheese cake!
Main Ingredients
- 3 slices of processed cheese
- 30g unsalted butter
- 95g milk
- 2 fresh eggs
- 30g granulated sugar
- 30g cake flour
Cooking Instructions
Step 1
In a bowl, combine 95g of milk and 30g of unsalted butter. Microwave for about 30 seconds to 1 minute until the butter is fully melted. Add 3 slices of processed cheese and stir until completely dissolved and smooth, ensuring no lumps remain. It’s crucial to stir thoroughly at this stage for a smooth mixture.
Step 2
In a clean bowl, separate the whites of 2 fresh eggs. Add 30g of granulated sugar in 2-3 additions while whipping with a hand mixer. The goal is to create a stiff yet glossy meringue. (The meringue in the recipe photo is a bit over-whipped; aiming for about 70-80% stiffness, where soft peaks form and slightly curl, is ideal.)
Step 3
In a separate bowl, add the 2 egg yolks and 30g of sugar. Mix with a hand mixer on medium speed for about 1 minute until a pale, creamy consistency is achieved. Whipping the yolks until they become lighter in color will enhance the cake’s flavor.
Step 4
Pour the previously melted cheese and butter mixture into the egg yolk mixture. Whisk gently until well combined. Make sure the cheese mixture is smoothly incorporated without any clumps.
Step 5
Sift 30g of cake flour (sifted twice for best results) into the mixture. Gently fold it in using a whisk or spatula until just combined and no dry flour streaks are visible. Avoid overmixing, as this can develop gluten and result in a tough cake.
Step 6
Add about one-third of the prepared meringue to the cheese batter and gently fold it in with a whisk. This helps to lighten the meringue. Then, add the remaining meringue and carefully and quickly fold it in using a spatula, taking care not to deflate the meringue. Use a motion of scooping from the bottom and folding over, scraping the sides, to maintain the airy texture.
Step 7
Grease the inner pot of your rice cooker thoroughly with butter or oil. Carefully pour the cake batter into the prepared pot. Gently tap the rice cooker on the counter 2-3 times to release any large air bubbles and smooth the top surface of the batter.
Step 8
Cook using the rice cooker’s ‘Steam’ function for 50 minutes, followed by the ‘Keep Warm’ function for an additional 13 minutes. Cooking times may vary depending on your rice cooker model. To check for doneness, insert a skewer or toothpick into the center of the cake; it should come out clean. If it comes out with wet batter, continue cooking for a few more minutes using the available functions. Enjoy your delicious homemade slice cheese cake!
