Japanese Steamed Cheesecake
Less than 30 min
Ingredients(Yield: 4-6 servings)
250g cream cheese
200g caster sugar
3 egg yolks
30g unsalted butter
200g sour cream
3 egg whites
50g cake flour
11/2 tsp lemon juice
Soften cream cheese and butter at room temperature.
Beat cream cheese with the Electric Hand Mixer until smooth. Add half of the caster sugar and mix well.
Add egg yolks, butter, sour cream and lemon juice in sequence in batches. Mix well. Set aside.
Beat egg white with the Electric Hand Mixer. Add remaining sugar in batches. Continue to beat until stiff and become egg white foam.
Add cake flour and egg white foam in two batches alternatively to cream cheese mixture. Mix well.
Grease the inside of the Multi-functional Rice Cooker with a little butter. Select “Cake” function and bake at 160℃ for 40 minutes.
Write blessing wordings with chocolate pen on the biscuit. Place biscuit on top of the cake. Serve.
To make moist cake with the right texture and content, steam the cake using a Multi-functional Rice Cooker. Allow the cake let cool to room temperature before removing from the Cooker. Otherwise, the cake maybe too soft and affects the presentation.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference