Taste Scoring
★★★★★ Cooking time: 65 minutes, Preparation: 20 minutes + Hot Cook: 45 minutes
It can be served as an after-dinner dessert or a glass of wine on holidays! The appearance is just between a baked cheesecake and a rare (gelatin) cheesecake. It does not have a browned cheese surface like a cake made in an oven, but it tastes great! It tastes rich and delicious without using fresh cream.
A delicious-looking cheesecake was on sale at a cake shop in front of the station for 400 yen per slice.
Seeing this, I decided to try making cheesecake, which I had not made before, and immediately purchased the ingredients for the Hot-cook.
I used a whole box (200g) of cream cheese, but the price was about 300 yen per box, which is much more economical than buying a store-bought cake.
Including the cost of other ingredients, I made 8 pieces of commercial cheesecake for about 450 yen!
I highly recommend this dessert!
WHAT IS HOT COOK？
Hot Cook is Japanese popular cookware, waterless automatic cooking pot series, made by SHARP. Just put the ingredients in the pot and press the switch to automatically prepare a variety of dishes.
HOT COOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
This article introduces recipes using the Hot Cook, which has become an indispensable part of our home.
Hot Cook Recipe [Baked cheesecake] One Point Advice
- After the butter cookies are placed in the bottom of the pot, press down the top with your hand. It is to spread and stick the cookies on the bottom of the pot.
- When pouring the cheesecake batter on top of the cookies, use a ladle to slowly pour it in so that the cookies do not float.
- If the cookies float up, that’s okay because the taste and the finished cake will still be the same and delicious. The first time I made it at home, I added the dough liquid too vigorously, and the cookies floated quite a bit.
Hot Cook Recipe [Baked cheesecake] Ingredients
◆Cheesecake batter
- Cream cheese: 200g (1 box)
- Plain yogurt: 200g
- Sugar: 70g
- Light flour: 3 tablespoons
- Lemon juice: 2 tablespoons
- Eggs: 2 eggs
◆Butter Cookies (or biscuits)
- Marie biscuit: 9 sheets (50g) *Place in a storage bag and crush into small pieces.
- Butter: 20g *Melt in a microwave oven 600W for 30 seconds.
Hot Cook Recipe [Baked cheesecake] How to make
- Place all cheesecake batter ingredients in a food processor and blend until the whole mixture is thick and smooth. Be sure to separate the cream cheese into several chunks before adding it.
- Melt butter in the microwave.
Place the cookies in a double-layer storage bag and use a pestle to break them into small pieces.
Add the butter and make sure the butter is spread over the entire biscuit.
- Place butter cookies in a Hot-Cook pot and spread them on the bottom of the pot by placing your hand in the storage bag and pressing the cookies on top.
- Using a ladle, slowly pour the cheesecake batter over the cookies.
- Set in the Hot Cook.
Make manually => Bake cake => Set cooking time to
“45 minutes” => Start
手動で作る → ケーキを焼く → 調理時間を「45分」に設定 → ス タート
When you hear the finishing chime, open the lid, remove the pot, cover it with a large plate, and invert the cake, careful not to burn yourself.
Cover the cake with a baking dish slightly larger than the cake and turn it over again, cheese side up.
When the heat is removed, cover with plastic wrap and place in the refrigerator for 2 to 3 hours.
Remove from the refrigerator and cut into the desired size.
When made in a stainless steel inner pot
The basic recipe is the same as for the fluorine-coated inner pot, but for the stainless steel inner pot, the key is to first spread a cookie sheet in a bowl shape on the bottom of the pot and pour the butter cookie and cheesecake batter liquid into it.
- First, spread a cooking sheet (approx. 30cm X 30cm) on the bottom of the pot to form a bowl shape, into which the butter cookies will be placed.
- Using a ladle, pour in the dough and avoid overflowing the cooking sheet.
Make manually => Bake cake => Set cooking time to
“45 minutes” => Start
手動で作る → ケーキを焼く → 調理時間を「45分」に設定 → ス タート
When you hear the finishing chime, open the lid, remove the pot, cover it with a large plate, and invert the cake, careful not to burn yourself.
After removing the cooking sheet, cover the cake with a baking dish slightly larger than the cake and turn it over again, cheese side up.
When the heat is removed, cover with plastic wrap and place in the refrigerator for 2 to 3 hours.
Remove from the refrigerator and cut into the desired size.
It is recommended to cover with plastic wrap and refrigerate for 2-3 hours rather than immediately eat it after it is made, as it tastes better.
The dough has settled and tastes even better the day after it is made!
Of course, it goes well with tea, but it is also quite good with a glass of wine!
Useful notes
Good news for those who use the old model of Hot Cook with stainless steel inner pot! The long-awaited hot cook fluorine-coated inner pot is now on sale as an option!
I bought it online!
Now you can cook without worrying about cooking menus that stick to the bottom of the pot. Check it out if you are interested!
The fluorine-coated inner pot has FB at the end of the model number. Please be careful when purchasing. F refers to “fluorine.”
Sharp TJ-KN1FB Inner Pot for Hot Cooks, 0.4 gal (1.6 L) Type, Fluorine Coating
Sharp TJ-KN2FB Inner Pot for Hot Cooks, 0.6 gal (2.4 L) Type, Fluorine Coating
Sharp TJ-KN05FB Inner Pot for Hot Cooks, (1.0 L) Type, Fluorine Coating
HOTCOOK 1.6L size (for 2-4 people), Latest model with a fluorine-coated inner pot
HOTCOOK 2.4L size (for 2-6 people), Latest model with a fluorine-coated inner pot
