Tofu cheesecake

I would like to introduce "Tofu Cheesecake" that I was addicted to because it tasted so good once I tried it. Thanks to tofu, it is a little healthy and moist. Moreover, this time it's easy because it's baked using a rice cooker!

● Materials

Click here for what to prepare.

Silken tofu 150g (5.29oz)
Cream cheese 200g (7.05oz)
2 eggs flour 40g (1.41oz)
Sugar 60g (2.12oz)
Lemon juice (if any) Appropriate amount

● How to make

Bring the cream cheese to room temperature or put it in a heat-resistant bowl and heat it in the microwave for about 30 seconds to soften it.


Add tofu, eggs, sugar, flour and lemon juice (if any) to the cream cheese and mix well.



Lightly coat the inside of the rice cooker with butter or margarine (not included in the amount), pour the dough into it, and set it in the rice cooker. Cook in normal mode.


When it is cooked, let it cool and remove it when the heat is removed and it becomes moist. If the dough is still loose and the baking is not enough, cook the rice again.



Cut it up and serve it in a bowl to complete it!

● What is the taste?

It's moist and rich! When you put it in your mouth, it melts softly with Schwann, and the richness of cream cheese and the refreshing acidity wrap your tongue.



And the mellow flavor of tofu that scents softly after the cheese melts in the mouth. Even if you eat it while it's still warm, it's really delicious even if you eat it after cooling it down!

Although it is rich, it is refreshing, so it is also recommended for summer snacks. You can steam it in the oven, but if you use a rice cooker, you can make it more easily and without failure!