Easy Rice Cooker Cheesecake | Cooking Club Co.

Easy Rice Cooker Cheesecake


for 3 to 4 servings


Difficulty level


Cheesecake batter

  • 2 egg yolks
  • 40 g sugar
  • 100 g yogurt
  • 200 g cream cheese
  • 20 g butter
  • 2 tbsp lemon juice
  • 60 g cake flour



  • 2 egg whites
  • 60 g sugar



  • Icing sugar


  1. Let all ingredients cool to room temperature.
  2. In a mixing bowl, mix together egg yolks, sugar, yogurt, cream cheese, butter and lemon juice. Whisk until no lumps.
  3. Sieve cake flour into the mixture. Whisk until well combined. Do not over whisk it. Set aside.
  4. Beat egg whites until foamy.
  5. Add sugar gradually and keep beating egg whites until soft peak.
  6. Gently fold meringue into the cheesecake batter in 3 batches.
  7. Spread some butter on the bottom and the side of the rice cooker pot.
  8. Pour batter evenly into the rice cooker pot.
  9. Cook the mixture for 2 to 3 cycles or until the cake is cooked through.
  10. Poke a toothpick into the center of the cake, if it comes out clean, the cake is cooked.
  11. (Optional) Top the cake with icing sugar or fresh berries. Enjoy!

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