Ttukdak Hyung's Lotus Cheesecake

Name: Ttukdak Hyung's Lotus Cheesecake
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 pack Lotus biscuits; melted butter, as needed; cream cheese; sugar; 2 eggs

A sweet Lotus cream cheese cake that achieves a dense, rich café-quality texture using an electric rice cooker without an oven.

1 hr 30 min Difficulty Normal Snacks & desserts

Main ingredients

Lotus biscuitsbuttercream cheesesugareggs

Ingredients needed 4 servings

Shop ingredients on Coupang(Ad)

Lotus biscuits butter cream cheese sugar eggs

Seungwoo Dad's Royal Milk Tea Cheesecake

A fluffy and rich royal milk tea flavored cheesecake made with only a frying pan and measuring spoons, no oven or scale needed.

1 hr 20 minNormalSnacks & desserts

Cream cheeseEggsFlourRoyal milk tea powder

home bakingbeginner-friendlyhome cafe

Ttukdak Hyung's Ice Chocolate Cheesecake

A nutty and refreshing ice chocolate cheesecake with cream cheese, milk chocolate, and whipped cream on a Digestive biscuit crust

30 minNormalSnacks & desserts

cream cheeseDigestive biscuitsmelted butterpeanut buttermilk chocolate

home cafekids' snackhomemade

1 pack Lotus biscuits

melted butter, as needed

cream cheese

sugar

2 eggs

Recipe

Place Lotus biscuits in a zipper bag and crush finely using a rolling pin or tool.
Add melted butter to the crushed Lotus crumbs and mix evenly.
Spread the buttered Lotus mixture on the bottom of the rice cooker inner pot and press firmly to create an even, compact crust.
Add sugar to room-temperature softened cream cheese and stir thoroughly until sugar granules are completely dissolved.
Add room-temperature eggs one at a time, mixing gently to prevent the batter from separating, to create the cheese cream.
Slowly pour the finished cheese cream batter over the Lotus crust in the rice cooker.
Insert the inner pot into the rice cooker and run the 'white rice' cook cycle twice consecutively to cook thoroughly through.
Once cooking is complete, place the entire inner pot in the refrigerator and chill for at least half a day (6 hours) until firm, then remove.

Mix crushed Lotus biscuits with melted butter and press firmly onto the bottom of the rice cooker.
Mix softened cream cheese with sugar and room-temperature eggs, adding eggs one at a time to create the batter cream.
Pour the cream over the crust, run the 'white rice' cycle twice, then refrigerate until firm.

Cooking tips

Adding cold eggs straight from the fridge all at once can cause the cream cheese's milk fat to separate and ruin the batter, so always use room-temperature eggs and add them one at a time.
If you remove the finished cake while it is still hot, it will break. Chill the entire inner pot in the refrigerator for at least half a day to achieve the characteristic dense texture.

Recommended for

Those who have hesitated to make a cake because they lack an oven or elaborate baking tools at home.
Those who love the combination of rich, dense cream cheese and sweet Lotus cookies.