Matcha Cheesecake in a Rice Cooker

Matcha Cheesecake in a Rice Cooker Ingredients - 250g (9 oz) cream cheese - 100g (½ cup) caster sugar - juice of ½ large lemon - 3 eggs (whites separated) - 1 tbsp matcha powder - 50g (⅓ cup) cake flour - 250ml (1 cup) milk - icing sugar for dusting Method 1. Allow the cream cheese to come to room temperature for about an hour for easier mixing. 2. In a bowl, whisk the cream cheese, lemon juice, and caster sugar until smooth and creamy. 3. Add the egg yolks (reserving the whites for later) and whisk until fully incorporated. 4. Sift in the matcha powder and whisk until evenly combined. 5. In a separate bowl, whisk the egg whites until they quadruple in size and form soft peaks. 6. Gently fold the whipped egg whites into the matcha mixture, retaining as much air as possible. 7. Sift in the cake flour in 2–3 batches, folding gently after each addition. 8. Pour in the milk and fold through carefully until smooth. 9. Lightly spray the rice cooker pot with cooking oil to prevent sticking. 10. Pour the cheesecake mixture into the rice cooker pot. 11. Cook using two full rice cooker cycles or until the cheesecake is set. *(Cooking time may vary depending on your rice cooker model.)* 12. Let the cheesecake cool slightly before carefully turning it out onto a plate. 13. Dust with icing sugar before serving. Enjoy! #shorts