Japanese Cheesecake

Prep Time
20 minutes
Cook Time
3 hours


  • 8 oz. cream cheese, softened
  • 80 grams sugar
  • 40 grams cake flour
  • 2 eggs
  • 200 ml whipping cream
  • 1 tsp lemon juice
  • parchment paper, pre-cut into round match inner pot


  1. In a large bowl, use a hand mixer to mix cream cheese, sugar, eggs and lemon juice until smooth.
  2. Gradually add the whipping cream and mix well.
  3. Sift in the flour, whisk until there are no lumps.
  4. Place the parchment paper in the inner pot and pour the batter in the rice cooker bowl. Close the lid and turn on the White Rice function.
  5. When the cycle is done, set to Keep Warm for 15 minutes then run the White Rice function again.
  6. When the cycle is done, set to Keep Warm for 1 hour. Remove the inner pot then let the cheesecake cool at room temperature.
  7. Refrigerate for about an hour or until the cheesecake is firm. Remove from the inner pot and serve!