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FUDGE CHEESECAKE
Ingredients
200g Cream cheese
50g sugar
30g sugar – for beating egg whites
3 pcs eggs – separate egg yolk from white
30g all-purpose flour – sifted
30ml fresh cream
4 tsp lemon juice
vanilla extract to taste
20g 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 a cooking
time of 60 minutes.
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.
This fudge cheesecake can be cut into portions and frozen successfully.
7.2 YOGHURT
Sakura's 'YOGHURT' function takes all the hard work out of making perfect, delicious yoghurt. You can use this
setting for dairy or non-dairy yoghurt as long as you have the required starters and milk.
BASIC DAIRY YOGHURT
110g of plain, live yoghurt (if you want to use probiotic yoghurt, this is ok too) - this is your 'starter'
400ml of UHT full fat milk (UHT is best as it has already been heated to a high temperature)
1. Combine the yoghurt and the milk together and place in the inner bowl of Sakura.
2. Close the lid and select the yoghurt setting – the clock will flash on 8 hours. You can reduce the
cooking time down to 6 hours or up to 12 hours; the longer the cooking time, the thicker the yoghurt, the
shorter the cooking time, the thinner the yoghurt.
3. After cooking, Sakura will beep but won't switch to keep warm. Allow the yoghurt to cool and decant
into containers to keep in the fridge.
This yoghurt should last 7 days and you can save some of this yoghurt to make your next batch (best used
within 7 days for this, so the bacteria is fresher).
Sakura Multifunction Rice Cooker by Yum Asia
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