Fluffy Japanese Cheesecake (Rice Cooker Recipe)

A light and airy dessert you can make in your rice cooker!

If you’ve never made cheesecake in a rice cooker before, you’re in for a fun surprise! This Japanese cheesecake is the kind of recipe that feels like magic. It’s soft, jiggly, and melts in your mouth with a cloud-like texture that both kids and adults adore.

The best part? You don’t need a fancy oven or water bath just your trusty rice cooker. I’ve made this recipe countless times when I wanted a low-fuss dessert with high “wow” factor, and it never disappoints. Whether it’s for a weekend treat or a family gathering, this cheesecake always steals the spotlight!

Why You’ll Love This Pasta (Yes, Even Though It’s Cake!)

Okay, so it’s not pasta but this fluffy Japanese cheesecake deserves the same kind of love! It’s:

• Super light and airy almost like a soufflé-meets-cheesecake hybrid
• A great recipe to make with kids or impress your family
• Easy cleanup since it all happens in one pot: your rice cooker
• Lower in sugar and richness than traditional cheesecakes, so you can enjoy that extra slice

Simple Ingredients

These basic ingredients transform into something truly magical. You likely already have most of them in your kitchen!

• Eggs – Provide structure and help give the cake its fluffy, soufflé-like texture.
• Cream Cheese – The creamy base that adds a mild, tangy richness.
• Granulated Sugar – Sweetens the cheesecake and stabilizes the whipped egg whites.
• Milk – Loosens the batter and helps melt the cream cheese smoothly.
• Cake Flour – Keeps the texture tender and light compared to all-purpose flour.
• Lemon Juice (Optional) – Adds a hint of brightness that complements the creaminess.
• Vanilla Extract – For that warm, sweet flavor depth.
• Butter – Used to grease the rice cooker and help the cake release cleanly.

Recipe Time and Serving Info

• Servings: 6
• Prep Time: 15 minutes
• Cook Time: 40–50 minutes
• Total Time: 1 hour

What is Needed

• 3 large eggs
• 100g (3.5 oz) cream cheese
• 50g (1.75 oz) granulated sugar
• 70ml (¼ cup + 1 tbsp) milk
• 40g (1/3 cup) cake flour
• 1 tsp lemon juice (optional)
• ½ tsp vanilla extract
• Butter (for greasing the rice cooker)

Instructions

1. Separate egg whites from yolks. In a heatproof bowl, combine cream cheese and milk. Microwave in 10–15 second bursts, stirring between, until smooth.

2. Whisk in the egg yolks, vanilla extract, and lemon juice. Sift in the cake flour and whisk until smooth.

3. In a clean, dry bowl, beat egg whites until soft peaks form. Gradually add sugar and continue whipping until stiff peaks form.

4. Gently fold the egg whites into the yolk mixture in 2–3 batches. Keep the batter light and airy.

5. Butter the rice cooker insert. Pour in the batter and tap the bowl to remove air bubbles. Select the “cake” or standard cook setting and cook for 40–50 minutes or until a skewer comes out clean. You may need to restart the cook cycle once.

6. After cooking, keep the lid open and let the cake rest in the rice cooker for 10 minutes. Carefully remove and cool completely before slicing.

Top Tips

Use room temperature eggs – They whip better and help create a stable meringue.

• Don’t overmix when folding – Gentle folding keeps the cheesecake fluffy.
• If your rice cooker switches to warm too early, just press “cook” again to continue baking.
• Grease well – A good coat of butter prevents sticking and makes removal easy.
• Let it cool gradually – Sudden changes in temperature can deflate your cheesecake.

Recipe Variations

• Matcha Twist – Add 1 tsp matcha powder to the flour for a green tea version.
• Chocolate Swirl – Fold in a few spoonfuls of melted chocolate at the end.
• Berry Topping – Serve with fresh strawberries, blueberries, or a berry compote.
• Citrus Zing – Swap lemon juice for orange or yuzu juice.

Recommended Equipment

• Rice cooker with “cake” or regular cook setting
• Mixing bowls
• Whisk and silicone spatula
• Electric hand mixer
• Measuring spoons and cups
• Fine mesh sieve (for flour)

Make Ahead Tips

You can make the cheesecake a day ahead! Let it cool completely, then store it in the fridge overnight. The texture sets even better by the next day.

How to Store and Reheat

• Store: Keep refrigerated in an airtight container for up to 3 days.
• Reheat: Best enjoyed chilled or gently warmed in the microwave for 10–15 seconds.

What to Serve With This Recipe

• A dollop of whipped cream
• Fresh fruit or a berry compote
• Lightly dusted powdered sugar
• Green tea or coffee for a delicate pairing

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