Rice Cooker Japanese Cheesecake

2 mins
Serves 6
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Directions

  1. 1Make a cream cheese batter. It's easier if your cream cheese and butter are softened first.
  2. 2Make a cream cheese batter. It's easier if your cream cheese and butter are softened first.
  3. 3Make a cream cheese batter. It's easier if your cream cheese and butter are softened first.
  4. 4Beat egg whites into firm stiff peaks.
  5. 5Beat egg whites into firm stiff peaks.
  6. 6Beat egg whites into firm stiff peaks.
  7. 7Mix batter with a clean hand.
  8. 8Mix batter with a clean hand.
  9. 9Mix batter with a clean hand.
  10. 10Pour batter into the rice cooker.
  11. 11Pour batter into the rice cooker.
  12. 12Pour batter into the rice cooker.
  13. 13Cook for two cycles. I chose once cycle of mixed and one cycle of hard. The rice cooker needs to rest between the cycles.
  14. 14Cook for two cycles. I chose once cycle of mixed and one cycle of hard. The rice cooker needs to rest between the cycles.
  15. 15Cook for two cycles. I chose once cycle of mixed and one cycle of hard. The rice cooker needs to rest between the 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
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon flour
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese
  • 1 tablespoon parmesan cheese

Equipment

rice cookerwhiskmixing bowl