Irresistible Rice Cooker Mango Japanese Cheesecake Recipe 🍰🥭
This Rice Cooker Mango Japanese Cheesecake is a light and fluffy dessert with a mango twist. Using a Rice Cooker with a non-pressure steam setting, this cheesecake is easy to make and has a creamy texture with sweet mango puree and a beautiful mango floral garnish on top. I promise if you bring it to your next dinner party, you’ll get rave reviews! it’s a delicious Asian fusion treat.
Cheesecake Journey : Testing the Perfect Rice Cooker Mango Cheesecake
My journey to create the perfect Rice Cooker Mango Cheesecake was filled with alot of trials, even more errors, and a lot of learning. Here’s a breakdown of the five rounds of testing that led to the perfect rice cooker mango cheesecake:
Round 1: The Liquid Mess
For my first attempt, I followed a recipe I found on the internet, cooking it at high pressure steam. Unfortunately, this was a complete disaster. When I flipped the rice cooker pot, a liquid mess came out. Clearly, this was a major fail!
Round 2: Too Dense
In the second round, I used a recipe from the Cuckoo America website. However, this recipe was intended for a multi-cooker and resulted in a cheesecake that was far too dense. While it was an improvement from the first try, it still wasn’t what I was looking for.
Round 3: A Promising Success
For my third try, I adapted Kat Lieu’s recipe for Matcha Japanese Cheesecake by substituting mango puree for the lemon or yuzu juice and matcha. I used the non-pressure steaming setting for 40 minutes, and it turned out awesome. This was a significant breakthrough! However, my attempt to make whipped cream to accompany it failed as it overheated, I overwhipped it, and it turned to butter! Whoops. (insert embarrassed emoji here, lol.)
Round 4: The Exploding Boba Cheesecake
Determined to perfect the recipe, I decided to make a Mango Boba Cheesecake with stabilized whipped cream. I experimented with two types of boba: one from a boba tea kit and the other made from scratch. I used the second type and put it in the cake, but all the boba fell to the bottom of the pot, preventing the heat from spreading through the rice cooker. This caused the cheesecake to explode through the steam release, creating a huge mess. Additionally, my efforts to make stabilized whipped cream with gelatin and another try with cream cheese resulted in butter again, and when I added more cream, it turned into liquid that wouldn’t whip up. That’s frustration there for yu!
Round 5: Light and Fluffy Perfection
Finally, after many trials, I achieved the perfect light and fluffy Rice Cooker Mango Cheesecake. The key was in gently folding whipped egg whites into the batter to maintain its airy texture. This cheesecake had a delicious cream cheese flavor, with the mango adding sweetness and color both inside and on top as a beautiful garnish.
Each round taught me valuable lessons and brought me closer to the perfect recipe. So, I did the work, so you don’t have to!
What's the secret?
The secret to this Rice Cooker Mango Japanese Cheesecake is non-pressure steaming and perfectly whipped egg whites. Let’s get started!
Why You'll Love This Mango Japanese Cheesecake 💖
This isn’t just any cheesecake; it’s a super delish fusion of Asian flavors with a tropical mango twist. I always love making fusion dishes that catch you thinking, “Why didn’t I think of that?” Here’s why you’ll fall in love with this recipe:
- Light and Airy: The secret is in the whipped egg whites, making it incredibly fluffy.
- Tropical Flavor: The mango puree adds a sweet and refreshing touch.
- Easy to Make: Using a rice cooker with a non-pressure steam setting ensures perfect results every time.
- Show-Stopping Presentation: Garnish with fresh mango slices for a beautiful floral design.
About Mangoes and Alternatives 🥭
Why Champagne Mangoes
I chose Champagne mangoes for this recipe because of their exceptionally sweet and creamy texture. They add a delightful tropical flavor that perfectly complements the light and airy Japanese cheesecake. Plus, their vibrant color makes the cheesecake visually appealing. Champagne mangoes, also known as Ataulfo mangoes, have a smooth texture and a rich, sweet taste that enhances the overall dessert experience.
Types of Mangoes You Can Use
If you can’t find Champagne mangoes, don’t worry! You can substitute them with other types of mangoes like Haden, Kent, or Tommy Atkins mangoes. Each variety has its own unique flavor and texture, so feel free to experiment to find your favorite. For more information on different types of mangoes, check out this guide to mango varieties.
Ingredients You’ll Need 🛒
Cheesecake Batter
- Cream cheese
- Butter
- Granulated sugar
- Egg yolks
- Salt
- Cake flour
- Cornstarch
- Baking powder
- Vanilla extract
- Champagne Mango puree or nectar (or make your own)
- Whole milk
Egg White Meringue
- Egg whites (room temperature)
- Cream of tartar
- Granulated sugar
Rice Pot Preparation
- Butter (for greasing the pot)
Garnish and Finishing the Cake
- Champagne mangoes (peeled and cut into 1/4″ thin slices)
- Mint
Step-by-Step Instructions 📋
Preparing the Cheesecake Batter
In a medium saucepan, mix the cream cheese and butter over low heat until smooth and creamy. Remove from heat and whisk in the sugar and egg yolks until completely combined. Add the flour, cornstarch, baking powder, vanilla extract, mango puree, and milk. Whisk until thoroughly mixed, ensuring the mixture doesn’t stick to the side of the pot. Set aside off the heat.
Whipping the Egg Whites
Beat the egg whites till stiff peaks form. Start the mixer slowly to avoid splattering, then gradually increase the speed from medium to high, spending 2-3 minutes at each level. When the foam starts, add the cream of tartar, and once the egg whites are foamy and white, add the sugar. Mix until stiff peaks form.
Combining the Batter and Whites
Add 1/3 of the beaten egg whites to the batter in the saucepan and gently fold. Repeat one more time, then pour the batter into the remaining whipped egg whites and fold until fully incorporated. Ensure there are no white streaks, which would cook separately in the rice cooker and create soft spots in the cheesecake. Finish with a whisk to ensure the mixture is completely combined.
Preparing the Rice Cooker
Butter the rice cooker pot using your fingers or a soft paper towel. Pour the batter into the pot and tap to deflate air bubbles. Cook the cheesecake in the Cuckoo Rice Cooker on the non-pressure steam setting for 40 minutes. The cake will be jiggly and very soft when done. Carefully flip the cake onto a serving plate or cake stand.
Garnishing and Finishing the Cake
Let the cake cool down for 60 minutes before decorating. You can eat the cake the same day, and it will be very soft and jiggly, but it will taste slightly eggy. For best results, refrigerate the cheesecake overnight. This helps the flavors meld, making the cheesecake taste less eggy and more rich and creamy. Just before serving, arrange the mango slices on top of the cake in a spiral flower pattern and top with mint.
Notes and FAQs 📝
Notes
- Why Champagne Mangoes: I chose Champagne mangoes for this recipe because of their exceptionally sweet and creamy texture. They add a delightful tropical flavor that perfectly complements the light and airy Japanese cheesecake. Plus, their vibrant color makes the cheesecake visually appealing. However, you can use other types of mangoes if Champagne mangoes are not available.
- Types of Mangoes You Can Use: If you can’t find Champagne mangoes, don’t worry! You can substitute them with other types of mangoes like Ataulfo, Haden, or Kent mangoes. Each variety has its own unique flavor and texture, so feel free to experiment to find your favorite. For more information on different types of mangoes, check out this guide to mango varieties.
- Milk Options: You can use whole milk, low-fat milk, or plant-based milk alternatives like almond milk or oat milk. Each type will slightly alter the texture and flavor of the cheesecake.
- Refrigeration: For best results, refrigerate the cheesecake overnight. This helps the flavors meld, making the cheesecake taste less eggy and more rich and creamy. The cheesecake will keep in the fridge for up to 5 days.
- Serving Suggestions: Serve with a dollop of whipped cream for extra indulgence. You can also garnish with additional fresh fruits like strawberries, blueberries, or kiwi.
- Fruit Substitutions: If mango is not available or preferred, substitute with other fruit purees such as strawberry, raspberry, or peach for different flavor profiles.
- Texture Tips: Fold the whipped egg whites gently into the batter to maintain the airy texture. Avoid overmixing to keep the cheesecake light and fluffy.
FAQs
Q: Can I use a different type of rice cooker?
A: Yes, as long as your rice cooker has a non-pressure steam setting, you should be able to achieve similar results.
Q: How long will the cheesecake last in the fridge?
A: The cheesecake will keep in the fridge for up to 5 days. Make sure to store it in an airtight container.
Q: Can I make this cheesecake without mango?
A: Absolutely! You can substitute mango with other fruit purees like strawberry, raspberry, or peach for different flavor profiles.
Volunteer for Dessert at Your Next Dinner Party! 🎉
This Rice Cooker Mango Japanese Cheesecake is perfect for any occasion. Whether it’s a potluck, a family gathering, or just a treat for yourself, this cheesecake will get rave reviews. It’s not too sweet, making it a hit among Asian desserts.
Check out our other fabulous Asian Fusion desserts like Rice Cooker Rum Raisin Pudding, Honey Pistachio Mooncakes, or Chinese Almond Jelly, also known as Almond Tofu/Float.
So there you have it! A delicious and easy-to-make Rice Cooker Mango Japanese Cheesecake. Don’t forget to share your creations with us on Instagram at @YU.Can.Cook. Visit our website, Thisisyu.com, for more amazing recipes.
Hope you enjoyed this fun and tasty dessert. Remember, YU Can Cook anything and I’m here to help! 👩🍳👨🍳
Rice Cooker Mango Japanese Cheesecake
Equipment
- Cuckoo IH Twin Pressure Rice Cooker (can use other cookers that allow non-pressure steam)
- KitchenAid Stand Mixer (can use hand mixer also)
- Medium Saucepan
Ingredients
Cheesecake Batter
- 1 cup cream cheese (225g)
- 1/4 cup butter (55g)
- 1/4 cup granulated sugar (50g)
- 5 egg yolks
- 1/4 tsp salt
- 1/4 cup cake flour (30g)
- 2 tbsp cornstarch (16g)
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp Champagne Mango puree or nectar or make your own
- 1/2 cup whole milk
Egg White Meringue
- 5 egg whites room temperature
- 1/2 tsp cream of tartar
- 1/4 cup granulated sugar (50g)
Rice Pot Preparation
- 1 tsp butter for greasing the pot
Garnish and Finishing the Cake
- 2 Champagne mangoes peeled and cut into 1/4" thin slices
- 1 sprig mint
Instructions
Cheesecake Batter
- In a medium saucepan, mix the cream cheese and butter over low heat until smooth and creamy. Remove from heat.
- Whisk in the sugar and egg yolks until completely combined.
- Add the flour, cornstarch, baking powder, vanilla extract, mango puree, and milk. Whisk until thoroughly mixed, ensuring the mixture doesn't stick to the side of the pot. Set aside off the heat.
Whipped Egg Whites
- Beat the egg whites till stiff peaks. Start the mixer slowly to avoid splattering.
- Gradually increase the speed from medium to high, spending 3-5 minutes at each level.
- When the foam starts, add the cream of tartar.
- Add the sugar once the egg whites have become foamy and white.
- Mix until stiff peaks form, so stiff that you can hold a spatula or the bowl over your head without the egg whites falling out.
Combine the Batter and Whites
- Add 1/3 of the beaten egg whites to the batter in the saucepan and gently fold. Repeat one more time.
- Pour the batter into the remaining whipped egg whites and fold until fully incorporated. Ensure there are no white streaks, which would cook separately in the rice cooker and create soft spots in the cheesecake.
- Finish with a whisk to ensure the mixture is completely combined.
Preparing the Rice Cooker
- Butter the rice cooker pot using your fingers or a soft paper towel.
- Pour the batter into the rice cooker pot. Tap the pot a few times on the counter to deflate air bubbles.
- Cook the cheesecake in the Cuckoo Rice Cooker on the non-pressure steam setting for 40 minutes. The cake will be jiggly and very soft when done.
- Carefully flip the cake onto a serving plate or cake stand.
Garnish and Finishing the Cake
- Let cake cool down for 60 minutes before decorating.
- You can eat the cake the same day, and it will be soft and jiggly, but it will taste slightly eggy. For best results, refrigerate the cheesecake overnight. This helps the flavors meld, making the cheesecake taste less eggy and more rich and creamy.
- Just before serving the cake, arrange the mango slices on top of the cake in a spiral flower pattern. Top with mint.
Notes
- Milk Options: You can use whole milk, low-fat milk, or even plant-based milk alternatives like almond milk or oat milk in this recipe. Each type of milk will slightly alter the texture and flavor of the cheesecake.
- Refrigeration: For best results, refrigerate the cheesecake overnight. This helps the flavors to meld, making the cheesecake taste less eggy and more rich and creamy. The cheesecake will keep in the fridge for up to 5 days.
- Serving Suggestions: Serve with a dollop of whipped cream for extra indulgence. You can also garnish with additional fresh fruits like strawberries, blueberries, or kiwi for a colorful and flavorful touch.
- Fruit Substitutions: If mango is not available or preferred, you can substitute with other fruit purees such as strawberry, raspberry, or peach for different flavor profiles.
- Texture Tips: Ensure to fold the whipped egg whites gently into the batter to maintain the airy texture. Avoid overmixing to keep the cheesecake light and fluffy.
This Post Has 3 Comments
What a gorgeous recipe. I love anything mango!
So delicious! I love anything mango!
Yes! Mango is the best fruit for desserts! So vibrant and sweet!!