Many of you were requesting this rice cooker cheese cake recipe – so there you go! I tweaked it from a recipe from my coworker who got it from someone else who read it on a Japanese cooking site…well thanks to the internet 🙂 Hopefully you get to try it and let us know how it goes!
8 oz package Cream cheese
3/4 cup heavy whipped cream
2 tbsp cake flour
1 tbsp lemon juice
1/3 cup sugar
6 eggs beaten
Heat cream cheese in a pan and stir until it’s melted and smooth.
Remain heating, add sugar and stir in 3 times to make sure sugar is added evenly.
Turn off stove top. Add beaten eggs while constantly stirring.
Add heavy whipped cream and keep stirring.
Add cake flour evenly and stir to make sure there is are no lumps. Add lemon juice and fold in. Cake mix complete.
Pour cake mix to rice cooker inner pot. Press white rice or switch to cook.
When the rice cooker switch to keep warm, put a toothpick to the cake and check if there is any cake mix sticks attached to the toothpick. If yes, press to cook again. If not, cake is complete!
*freeze the cake overnight to get more dense and compact texture.
Over to You
What’s your version of cheesecake? Share and inspire us!