Japanese Cheesecake in a Rice Cooker

2 mins
Serves 6
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Directions

  1. 1Make a cream cheese batter. It is easier if the cream cheese and butter are softened first.
  2. 2Make a cream cheese batter. It is easier if the cream cheese and butter are softened first.
  3. 3Make a cream cheese batter. It is easier if the cream cheese and butter are softened first.
  4. 4Beat egg whites into firm to stiff peaks.
  5. 5Beat egg whites into firm to stiff peaks.
  6. 6Beat egg whites into firm to stiff peaks.
  7. 7Add parmesan cheese for extra cheesy flavor.
  8. 8Add parmesan cheese for extra cheesy flavor.
  9. 9Add parmesan cheese for extra cheesy flavor.
  10. 10Mix batter with a clean hand.
  11. 11Mix batter with a clean hand.
  12. 12Mix batter with a clean hand.
  13. 13Pour batter into the rice cooker.
  14. 14Pour batter into the rice cooker.
  15. 15Pour batter into the rice cooker.
  16. 16Cook the cheesecake in the rice cooker for at least 2 cycles.
  17. 17Cook the cheesecake in the rice cooker for at least 2 cycles.
  18. 18Cook the cheesecake in the rice cooker for at least 2 cycles.

Ingredients

  • 8 oz cream cheese
  • 8 oz cream cheese
  • 8 oz cream cheese
  • 1 cup sugar
  • 1 cup sugar
  • 1 cup sugar
  • 4 eggs
  • 4 eggs
  • 4 eggs
  • 4 egg whites
  • 4 egg whites
  • 4 egg whites
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp flour
  • 1 tbsp parmesan cheese
  • 1 tbsp parmesan cheese
  • 1 tbsp parmesan cheese

Equipment

rice cookerplatewhiskmixing bowl