How to know when Japanese cheesecake is done?

Japanese cheesecake rice cooker recipe is done when the edges start to gently pull away from the sides of the rice cooker, and the surface has a soft, pale golden color. Press the top lightly, If it bounces back softly, it’s ready. If your finger leaves an impression, give it a few more minutes. You can also insert a skewer or toothpick; it should come out mostly clean with just a few moist crumbs.

Why does my Japanese cheesecake crack?

Cracking often happens because of sudden temperature changes or overcooking. Avoid opening the lid while it’s cooking, and let the cake cool gradually once done. Overwhipped or poorly folded egg whites can also cause an uneven structure that leads to cracks. A helpful trick is to place a damp towel over the lid during cooking to regulate steam and moisture.

How long can Japanese cheesecake last?

Once completely cooled and chilled, Japanese cheesecake rice cooker recipe keeps well for up to 3 days in an airtight container in the fridge. You can freeze individual slices wrapped in parchment paper, then store them in a zip-top bag for up to a month. Thaw overnight in the fridge and dust with powdered sugar before serving for best results.

How do you know when a cheesecake is fully cooked?

For this Japanese cheesecake rice cooker recipe, doneness is judged by appearance and touch. It should feel set but still soft, spring back when pressed gently, and have a uniform look without raw spots or wet jiggle. Overcooking makes it dry; undercooking leaves it too soft in the center. Trust visual and tactile cues more than the clock.

Japanese Cheesecake Rice Cooker Recipe

Name: Japanese Cheesecake Rice Cooker Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 cake
Cuisine: Japanese
Ingredients: 227 grams cream cheese, softened; 2 large eggs, yolks and whites separated; 80 grams granulated sugar (approximately 6 1/2 tbsp); 2 tbsp lemon juice; 40 grams cake flour (approximately 5 tbsp); 200 ml skim milk; Powdered sugar for dusting

Description

This Japanese cheesecake rice cooker recipe creates a fluffy, souffle-like dessert using simple ingredients and gentle heat. No oven required—just your rice cooker.

Ingredients

Scale

227 grams (8-oz block) cream cheese, softened

2 large eggs, separated

80 grams granulated sugar (approx. 6 1/2 tbsp)

2 tbsp lemon juice

40 grams cake flour (approx. 5 tbsp)

200 ml skim milk (or low fat/whole milk)

Powdered sugar, for dusting

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Instructions

1. Add softened cream cheese to a large bowl and microwave in 10-second bursts until smooth.

2. Whisk in egg yolks until fully combined and creamy.

3. Add sugar and lemon juice, whisking well after each addition.

4. Sift cake flour into the batter using a sieve; whisk until smooth.

5. Add milk and gently whisk until the batter is pourable.

6. In a clean bowl, whip egg whites until stiff peaks form.

7. Fold egg whites into batter in three batches using a spatula.

8. Grease the rice cooker pot thoroughly with oil or butter.

9. Pour the batter into the pot and level the top.

10. Use the cake setting or white rice setting; cook for about 40 minutes.

11. Check for doneness when edges pull from the sides and the top springs back.

12. Let cake sit for 5 minutes before inverting onto a plate.

13. Refrigerate for at least 1 hour before dusting with powdered sugar and serving.

Notes

Use very soft cream cheese to avoid lumps.

Always sift flour to keep the batter light.

Let the cake cool and chill before serving for the best texture and flavor.

Prep Time: 15 mins
Cook Time: 40 mins
Category: Dessert
Method: Rice Cooker
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 12g
Sodium: 90mg
Fat: 13g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 5g
Cholesterol: 65mg