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After the weather outside warms up, the kitchen may be a terrible place to be. There are several things you can do yet, when it comes to cooking a great home made meal which does not require traditional stove top or oven cooking. Learn to use some of these lesser heat generating equipment in your kitchen, like the crock pot, in order to truly conquer the summer heat and maintain your cool while preparing a nice warm meal for friends and loved ones.

So, how does crock pot cooking actually help beat the heat? In other words, the crock pot in and of itself puts off a lot less heat when cooking compared to an oven or stove . This is the first and possibly the best reason to use the crock pot on summer time meal preparation. You should also consider that by not heating the home by employing your stove or oven you are also preventing your air conditioning (or alternative cooling methods) from working overtime in order to compensate for the extra heat that other cooking systems pose.

This leaves crock pot cooking a win-win situation since the costs involved with operating a crock pot are much less compared to the expenses related to managing a stove or oven generally. Whether electric or gas, your cooker and oven tend to be serious energy hogs. Add to the fact that you are not increasing the warmth in your home by conventional way of cooking and you’re using less energy.

Unfortunately for many, the general consensus has been the crock pots were meant for comfort foods and hearty winter meals. The truth is that the crock pot ought to be one of your best loved and most often utilized cooking methods in the event that it is possible to manage it. Virtually anything that can be boiled could be created in the crock pot and many, many more lovely and enticing meals and treats too.

Advantages of Crock Pot Cooking

In addition to the cost advantages mentioned previously as it pertains to crock pot cooking there are many different benefits that are worth mentioning. First of all, the bulk of the work entailed with crock pot cooking occurs early in the day when you’re refreshed instead of at the end of a hectic work or play day. This means that you’re not as likely to forget an ingredient or make different mistakes which frequently occur as we hurriedly prepare a dinner when we are tired in the activities of daily.

Secondly, many good crock pot recipes include the vegetables that insure we’re getting the nutrients we need. So frequently, when preparing a meal in the last moment, vegetables and other side dishes are left out in favor of expedience. Crock pot cooking in many cases is a meal in 1 dish.

Unlike pots and pans, most crock pot dishes are created in 1 dish. This usually means that there won’t be mountains of meals to be hand washed or loaded into the dishwasher (or if you are like me-both) later. It is possible to spend less time cleaning as you spent time slaving over a hot stove. Oh wait! Make that no time slaving over a hot stove. Once tidy is complete you can contact enjoying the sun set, chasing the lightening bugs with your small ones, or even waiting for your first celebrity.

While there will be no one size fits all best cooking method, crock pot cooking comes very near. If you’ve got a crock pot collecting dust somewhere at the rear of your pantry it’s time to get it out, dust if offand dig some terrific summer crock pot cooking recipes.

We hope you got insight from reading it, now let’s go back to rice cooker cheesecake recipe. To make rice cooker cheesecake you need 8 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Rice Cooker Cheesecake:

1. Take *I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter
2. Get 250 g Cream Cheese *softened
3. You need 1/2 cup Caster Sugar
4. Prepare 1 cup Cream
5. Get 2 tablespoons Lemon Juice
6. Prepare 1/4 cup Self-Raising Flour OR Plain Flour
7. Provide 3 Eggs
8. Get 1 tablespoon Apricot Jam *warmed to soften

Instructions to make Rice Cooker Cheesecake:

1. Line the base of rice cooker’s inner pot with baking paper.
2. Place softened Cream Cheese and Sugar in a bowl, and mix well. Add Cream, Lemon Juice and Flour, and mix well until smooth.
3. Beat Eggs in a separate bowl until thick and pale. Gradually add to the cream cheese mixture and gently combine.
4. Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.
5. Take out the inner pot and allow the cake to cool. When the cake is cool, turn it out onto a plate, and carefully peel away baking paper. Spread Apricot Jam on top. *Note: The cake is nicer when it is cold.
6. Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.

If your rice cooker does not have a cake function, choose the white rice option and you may need to press for a second cycle after the first cycle finishes. You can open your rice cooker towards the end of cooking time to check progress of cake. After the cheesecake is done cooking, open the lid and test with a chopstick or a skewer to make sure it's cooked through. A sudden temperature change will cause the cake to collapse or shrink Pour the batter into the rice cooker bowl. Cook the cheesecake for one white rice cycle.

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