Rice Cooker Lemon Cheesecake

Urbanites commute twice a day, and their destinations are always office buildings and apartments. They have no time to cook, but after getting used to fast food, they will miss home-cooked meals. The method of making cheese lemon cake in a rice cooker is convenient and quick. It can be cooked in just over ten minutes. You only need to steam it, and there is no need to worry about the harm of oil fumes.

1. Steam the cheese until it melts and set aside

2. Beat the eggs, add sugar, cheese, and milk, and use a whisk to beat. Squeeze lemon juice on top.

3. Mix the low-gluten flour and baking powder. Continue to stir the beaten ingredients with a whisk until there are no grains.

4. Pour a little salad oil on the bottom of the rice cooker, pour the cake batter into the electric hot pot, press the cake button if there is a cake button, if it is just an ordinary rice cooker, press the cooking button, until it is automatically kept warm, and then open the lid after 15 minutes. It is very easy to demould and beautiful.

After the rice cooker cheese lemon cake is made, be sure to eat it while hot, because it will affect the taste and texture if it gets cold. I would like to remind everyone to make this dish more often in winter to add more delicious things to your dining table.