Rice Cooker Cheesecake

 In March of 2026, Twitter somehow crossed-over with Japanese Twitter and shared cooking recipes for 3 weeks (as of writing this). I'm going to begin saving some of these recipes in hopes that they're good enough for antiquity. 

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I want to share this too.
Rice cooker cheesecake.
I'm using a 3-cup capacity rice cooker.
This is also incredibly delicious.

Ingredients:
Cream cheese: 200g
Eggs: 2
Sugar: 70g
Heavy cream: 200ml
Cake flour: 2 tablespoons
Lemon juice: 1 tablespoon

Directions:

1. Put the cream cheese in a bowl, heat it in the microwave for about 30 seconds to soften it, and mix with a whisk until smooth.

2. Add the eggs, sugar, heavy cream, cake flour, and lemon juice to the bowl with the mixed cream cheese, one by one, and combine.

3. Pour the batter into the inner pot, set it in the rice cooker, and press the cook switch.

4. Once the rice cooking is finished, pierce the center with a bamboo skewer and repeat the rice cooking process several times until the batter no longer sticks to it. (In my case, I did the rice cooking twice.)

5. Once the batter no longer sticks, use oven mitts to remove the inner pot and let it cool until the rough heat is gone. (Freshly baked, it's soft and prone to crumbling.)

6. Once cooled, flip it onto a plate and chill it in the refrigerator. It's tastier when chilled.