Mini-Cheesecake

I bought a rice cooker for The Hubs’ birthday.

Romantic, right?

As we continue on our 2017 Challenge, I couldn’t think of a better gift.

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This has been the star of our kitchen lately.

 

 

It is so cute.

I really want to thank my sister for the rice cooker idea.  As I was telling her about our rice bowl eating habits of late, she immediately stated, “You need a rice cooker.”

Duh!

Why hadn’t I thought of that.   After her recommendation, I ordered the same model she has.

Of course, since we have been on this 2017 Challenge, the first thing we made in our rice cooker was a cheesecake, albeit a mini one.  🙂

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Mini Cheese Cake
slightly adapted from here

3.5 oz. 1/3 less fat cream cheese
3 Tbsp. sugar
2  eggs, separate white from yolk
2 Tbsp. all purpose flour, sifted
1 ½  T. nonfat plain Greek yogurt
2 tsp. lemon juice
1 T. butter, melted
1 t. vanilla

Evenly butter the inside of the inner cooking pan.

Soften cream cheese at room temperature.  Place softened cream cheese in a bowl and mix with spatula until smooth. Add sugar and blend.

Blend in yolks one at a time to the cream cheese mixture. Add sifted all purpose flour, yogurt, lemon juice, melted butter and vanilla extract, and blend.  (I did all of this in a stand mixer.)

In a separate bowl, beat egg whites until foamy.  Do not over whisk.

Gently fold in the egg whites to the cream cheese mixture with a spatula. Do not over mix.

Here are the instructions for the rice cooker:
Pour the mixture into the buttered inner cooking pan and lightly tap the bottom of the pan to release excess air. Place the pan in the rice cooker and close the lid.  Select the CAKE course. Set cooking time to 70 minutes.

For a conventional cooking method:
Pour mixture into a 6 inch prepared baking dish.  Preheat oven to 350°F .  Bake for 50 to 60 minutes.

When baking completes, carefully remove the cake from pan and allow to cool.

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Chill cake in refrigerator. Remove and decorate with optional whipped cream and fruits.

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We topped this with Blackberry in Framboise that I made this past summer.  We axed the whipped cream; you know the diet and all.  🙂

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Hey, we’ve been really good.  We deserve a tiny slice of this  mini-cheesecake.

 

I have seen people link up to  Beth Fish’s Weekend Cooking Series for some time so I don’t know why it’s taken me so long.   Today is the day for my first link up to Weekend Cooking!

Weekend Cooking is open to anyone who has any kind of food-related post to share: Book reviews (novel, nonfiction), cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs, restaurant reviews, travel information, or fun food facts. If your post is even vaguely foodie, feel free to grab the button and link up anytime over the weekend.

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My Favorite Reads

Eat, Pray, Love
Running with Scissors
SantaLand Diaries
Me Talk Pretty One Day
Angela's Ashes
Naked
Dress Your Family in Corduroy and Denim
Kitchen Confidential: Adventures in the Culinary Underbelly
My Life in France
Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen: How One Girl Risked Her Marriage, Her Job, and Her Sanity to Master the Art of Living
Garlic and Sapphires: The Secret Life of a Critic in Disguise
A Homemade Life: Stories and Recipes from My Kitchen Table
Tender at the Bone: Growing Up at the Table
The Liars' Club
Code Name Verity
The Paris Wife
The Shoemaker's Wife
The Secret Book of Frida Kahlo: A Novel
Brother of the More Famous Jack
Burying the Honeysuckle Girls


Debra's favorite books »