For the typical college student, the rice cooker serves as a staple appliance, providing an easy, affordable way to make comforting meals amid a busy week. I’ve relied on my own to make quick one-pot meals like Hainanese chicken rice, transforming basic ingredients into something that tastes like home. But beyond steaming rice, the appliance’s consistent, sealed heat creates a gentle, warm environment that mimics a water bath, preventing batter from drying out or cracking—perfect for making cheesecake. This steady, even cooking allows air whipped into egg whites to expand slowly and set properly, giving the cheesecake its signature chiffon-like texture. With just 7 pantry staples and the press of a button, you can create an airy and decadent rice cooker cheesecake in under an hour.
I used a Cuckoo 6 Cup Rice Cooker , which maintains steady, moderate heat and automatically switches to the “warm” function once cooking is complete, which takes approximately 30 minutes. Depending on your rice cooker’s wattage, inner pot diameter, and preset functions, cooking times may vary. Some models may require multiple cooking cycles to fully set the center, while those with specialty settings like “cake” may finish in a single cycle. If your cooker has a larger inner pot, you may need to reduce the batter volume slightly or begin checking for doneness earlier to avoid overcooking. This recipe is also flexible, allowing you to creatively experiment with different ingredients and flavors. For example, you can mix matcha or hojicha powder into the batter for a subtle tea flavor, add blueberries to the bottom of the rice cooker for bursts of fruit, or incorporate black sesame for a nutty taste and added texture.
Difficulty: Intermediate
Creating a meringue with egg whites is a difficult step in this recipe
Prep Time: 30 min
Cook time: 1 hr
Total Time: 1.5 hrs
Ingredients:
8 Ounces Cream Cheese *Softened
1/2 Cup Heavy Cream
6 Tablespoons Granulated Sugar
1-2 Tablespoons Lemon Juice
5 Eggs, Separated
1/4 Cup All-Purpose Flour
2 Tablespoons Corn Starch
Butter, to grease the inner pot
Instructions:
- Lightly grease the base and sides of the rice cooker’s inner pot with butter.
- Place softened cream cheese and heavy cream in a large heat-proof bowl. Heat in the microwave for 1 minute, then mix well with a whisk until smooth and no lumps remain. The batter should cool slightly.
- Add half of the sugar to the egg yolks and mix well. Sift in flour and corn starch; combine well.
- In a separate bowl, beat egg whites and lemon juice using an electric mixer until soft peaks form. Gradually add the remaining sugar, beating well until thick and glossy and the sugar has dissolved. Fold the whipped egg whites into the yolk mixture; combine well.
- Pour the finished batter into the prepared rice cooker’s inner pot and press the ‘Start’ button at the rice cooker setting. With a five-cup rice cooker, this should take about two cycles. Do not open the lid during the cooking process as steam loss will cause the cake to collapse.
- When the cake is cooked, open the lid. It should spring back with the press of a finger. Leave the cake in the rice cooker. Press the “cancel” button or unplug the rice cooker to allow the cake to cool. When the cake is cooled, turn it over onto a plate.
- Place in the fridge to chill, then serve with a variety of toppings, such as whipped cream, honey, jam, or fruit.