Rice Cake Cheesecake recipe - ingredients, nutrition and when to eat it
A dessert made by layering chewy rice cake on the base and throughout a smooth cheesecake filling, then baking it all together.
A dessert made by layering chewy rice cake on the base and throughout a smooth cheesecake filling, then baking it all together. The rich cream cheese and soft, chewy rice cake make it perfect for celebrations or days when you crave a sweet treat.
Snacks & desserts · 55 minutes to cook
Nutrition (per 243g serving): 793 kcal · protein 13.4g · carbohydrate 65g · fat 54.2g · sodium 607.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Cut the rice cake into small pieces, as large pieces can make the cake fall apart when sliced.
Tips: Soften the cream cheese thoroughly for a smooth batter.
Tips: Take the cake out while the center still has a slight wobble rather than baking it until completely firm, so it stays moist.
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Ingredients (1 serving)
- Crushed cookies — 3 Tbsp
- Butter — 1 Tbsp
- Rice cake — 60 g
- Cream cheese — 80 g
- Sugar — 1 Tbsp
- Egg — 0.5 pc
- Heavy cream — 2 Tbsp
- Vanilla extract — 0.3 tsp