How To Make Easy Rice Cooker Cheesecake

How To Make Easy Rice Cooker Japanese Cheesecake

Course: Dessert
Cuisine: Asian Fusion
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 50 minutes
Servings: 6 -8 servings
Author: Marvellina
Learn how to easily make soft fluffy Japanese cheesecake using a rice cooker and family voted that this rice cooker cheesecake is LEGIT! I will never make cheesecake in the oven again!
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  • 400 gr cream cheese softened
  • 100 gr sugar
  • 4 egg yolks room temperature, from large eggs, beaten with fork
  • 40 gr butter melted
  • 200 gr whole milk yogurt or sub with heavy cream
  • 100 gr all-purpose flour sifted


  • 4 egg whites room temperature, from large eggs
  • 120 gr sugar


  • Small knob of solid butter

Optional decorations:

  • Fresh fruit
  • Whipped cream
  • Confectioner's sugar


  • Use a small knob of butter to grease the bottom and the side of the inner pot of the rice cooker. Set aside

How to soften cream cheese:

  • Bring all your cold ingredients like milk, cream cheese, yogurt, and eggs to room temperature by placing them on the counter for 30 minutes before you plan to start making. Cold ingredients need longer mixing time and can cause the cheesecake to collapse 
  • Cut the cream cheese up into small cubes and leave them at room temperature about 30 minutes and they will soften faster than the whole block. Alternatively, you can always remove the cream cheese from its wrapper and microwave them for 20 seconds. You don't want to melt the cream cheese

Make the thick batter:

  • Place softened cream cheese in a large mixing bowl. Use a handmixer or standmixer with a paddle attachment to mix until cream cheese is creamy. Next, add sugar and continue to mix. Next, add butter, yogurt, and flour and mix until just combined
  • Gradually add in beaten egg yolks a bit by bit until just combined. Do not overmix the egg yolks. Strain this mixture through the sieve to ensure that the batter has no lumps

Make the meringue:

  • Place the egg whites in a mixing bowl and then use a whisk attachment to beat the egg whites on medium speed until foamy and then gradually add in sugar in 3 batches and turn the speed up to high and beat until it turns white, shiny, and form a soft to medium peak, when you whole the whisk up, it won't drop and whole its shape but after a while it will start to drop. I used to beat until stiff but the cake is more prone to crack when you do that. 
    How To Make Easy Rice Cooker Cheesecake

Folding the batter:

  • Slice the blade of the spatula straight down through the meringue and then scrape the spatula following the curve of your bowl and scoop the batter up and fold over. Turn the bowl and repeat the same action again. Fold in the next 1/2 of the meringue and fold again before you add the last 1/3. You can stop once they are incorporated. There may be still a little bit of lumps, don't panic. The batter won't be perfectly smooth. You don't want to overfold them and deflate the meringue

Cooking in the rice cooker:

  • Pour the batter into the greased inner pot. My inner pot has a 5 cups capacity. Gently tap the bottom of the inner pot to release some air bubble. Place inside the rice cooker and set the timer to 80 minutes. The time may vary slightly depending on the type of rice cooker
  • If your rice cooker doesn't have the ability to set a timer, use the "white rice" function or "cook rice" function. You may need at least 2 cycles in the row to cook the cake. This depends on how long your rice cooker cooks a regular rice. For example: my rice cooker takes 20 minutes to cook white rice and so I will need about 3 cycles in a row to bake the cake properly
  • Once it is done baking, open the lid. You can use a chopstick and insert into the middle of the cake to make sure it comes out clean. If it's not, cook a bit longer. If it's cook through, leave the cake in there for about 30 minutes. This to prevent the cake from collapsing from a sudden change in temperature
    How To Make Easy Rice Cooker Cheesecake
  • Remove the inner pot from the rice cooker. Place a large flat plate on top of the inner pot and gently but quickly flip the pot over and there's your cheesecake. Let it cool down completely for about 1 hour. Chill in the refrigerator for 4 hours or overnight before decorating
    How To Make Easy Rice Cooker Cheesecake


  • I use a doilies paper to decorate some pattern using confectioner's sugar. You can do whatever cute pattern you like. Some like to decorate with fresh berries and whipped cream
    How To Make Easy Rice Cooker Cheesecake