Fluffy, jiggly, and delicious Japanese cheesecake conveniently made in a rice cooker! You can also use this same recipe in the oven with a water bath.
Ingredients:
12 oz. cream cheese, softened at room temp
1/3 cup white sugar (cream cheese)
5 eggs, whites and yolks separated
1/2 cup all purpose flour, sifted
1/4 cup milk
2 tbsp lemon juice
2 tbsp butter, melted
1/4 cup white sugar (egg whites)
Directions:
Mix cream cheese with spatula until smooth.
Add sugar and mix together.
Mix in yolks, one at a time.
Add flour, milk, lemon juice, and butter, mixing well each time.
In a separate bowl, make meringue by beating the egg whites.
Add the sugar slowly as you beat until the egg whites are almost at stiff peaks but still on the foamier side.
Gradually fold in the meringue into the cream cheese batter.
Butter the rice cooker pan.
Pour batter into pan, lifting and tapping the pan against the surface to release air bubbles.
Cook for 70-80 min. (~ 2 white rice cooker cycles)
* Keep an eye on the cheesecake and check back periodically w/ a toothpick.
When done, reset rice cooker and let sit until the rice cooker cools down a bit before transferring to plate. The top center will be the last to cook, so when that part is cooked, the cheesecake should be done. It's easier to undercook and incrementally add time. An overcooked cheesecake will be fine when it's warm but turn hard once it has cooled down, but a real cheesecake should still be soft and fluffy after being in the fridge.