Description
A delightful, cloud-soft Japanese cheesecake made effortlessly in a rice cooker, perfect for those who want a light and fluffy dessert without the fuss of oven baking.
Ingredients
- 225 g cream cheese, room temperature
- 40 g unsalted butter, room temperature
- 100 ml milk, room temperature
- 70 g granulated sugar, divided
- 3 large eggs, separated
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 40 g cake flour, sifted
- 15 g cornstarch, sifted
- 1/8 tsp fine salt
- Optional: 1/8 tsp cream of tartar for egg whites
Instructions
- Lightly grease the rice cooker pot and line the bottom with parchment for easy removal.
- In a heat-safe bowl, gently warm cream cheese, butter, and milk until smooth. Whisk in half the sugar, vanilla, lemon juice, and zest. Add yolks one at a time, then sift in flour, cornstarch, and salt, mixing until barely smooth.
- In a separate bowl, beat egg whites until foamy, adding cream of tartar if using. Gradually add remaining sugar and whip to soft peaks.
- Gently fold one-third of the egg whites into the batter, then fold in the remaining whites in two additions to keep the batter light.
- Pour batter into the prepared pot and tap gently to remove air bubbles.
- Cook on Cake mode or White Rice mode, repeating cycles until the center is set, approximately 50 to 70 minutes.
- Check doneness with a toothpick and let the cake cool in the cooker for 10 minutes before transferring to a wire rack to cool completely. Chill for at least 3 hours before serving.
- Dust with powdered sugar if desired and slice with a warm knife.
Notes
For the best texture, ensure all ingredients are at room temperature. Patience is key to achieving that perfect fluffy cheesecake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Steaming
- Cuisine: Japanese