Rice Cooker Japanese Cheesecake

Rice cookers are an underrated kitchen essential, but did you know you can make a perfectly fluffy Japanese cheesecake with one? This light, airy dessert is delicately sweet, soft, and airy. Try this easy rice cooker Japanese cheesecake recipe and see for yourself!

What is a Japanese Cheesecake?

Japanese cheesecakes are more soufflé-like compared to traditional American cheesecake. They are fluffier and lighter than the American version, with an airy texture created by beating egg whites to stiff peaks and folding them into the batter. This technique gives the cake a sponge-like quality, unlike American cheesecake’s dense and creamy texture. Both cheesecakes are delicious and the textures are completely different from each other.

Rice Cooker Japanese Cheesecake Ingredients

• 8 oz (225 g) cream cheese, softened
• 2 large eggs, separated (whites and yolks)
• 5 tbsp cake flour
• 2/3 cup heavy cream
• 7 tbsp sugar (add more if you like sweeter cheesecakes)
• Powdered sugar, for dusting

Instructions

In a mixing bowl, whisk together the softened cream cheese and egg yolks until smooth.

Gradually add the cake flour and whisk until well combined.

Slowly mix in the heavy cream until the batter is smooth.
Whisk the egg whites in a separate clean bowl until they form stiff peaks.

Gradually add the sugar to the egg whites while whisking.
Gently fold the cream cheese mixture into the egg whites.

Lightly butter the inside of a rice cooker pan to prevent sticking.
Pour the batter into the prepared pan.

Let the cake cook for 65 minutes.
Once the cake is done, allow it to cool slightly before removing it from the pan.
Dust the top with powdered sugar before serving.

Enjoy this light and fluffy dessert!

If you enjoyed this rice cooker Japanese Cheesecake recipe, you might also enjoy making this Chinese steamed egg recipe in the rice cooker.