Matcha Cheesecake in a Rice Cooker

Instructions

1. Soften Cream Cheese: Allow the cream cheese to come to room temperature for about an hour for easier mixing.
2. Mix Base Ingredients: In a bowl, whisk the cream cheese, lemon juice, and caster sugar until smooth and creamy.
3. Add Egg Yolks: Add the egg yolks (reserving the whites for later) and whisk until fully incorporated.
4. Incorporate Matcha: Sift in the matcha powder and whisk until evenly combined.
5. Whip Egg Whites: In a separate bowl, whisk the egg whites until they quadruple in size and form soft peaks.
6. Fold in Egg Whites: Gently fold the whipped egg whites into the matcha mixture, retaining as much air as possible.
7. Sift in Flour: Sift in the cake flour in 2–3 batches, folding gently after each addition.
8. Add Milk: Pour in the milk and fold through carefully until smooth.
9. Prepare Rice Cooker: Lightly spray the rice cooker pot with cooking oil to prevent sticking.
10. Cook Cheesecake: Pour the cheesecake mixture into the rice cooker pot. Cook using two full rice cooker cycles or until the cheesecake is set. *(Cooking time may vary depending on your rice cooker model.)*
11. Cool and Serve: Let the cheesecake cool slightly before carefully turning it out onto a plate. Dust with icing sugar before serving. Enjoy!