Matcha Cheesecake in a Rice Cooker

By Andy Cooks · 90 min

Ingredients

Instructions

1. Let the cream cheese sit at room temperature for about an hour.
2. Whisk the cream cheese, lemon juice and caster sugar until smooth and creamy.
3. Add the egg yolks and whisk until fully combined.
4. Sift in the matcha powder and whisk until evenly mixed.
5. Whisk the egg whites until they have quadrupled in volume and form soft peaks.
6. Gently fold the egg whites into the matcha mixture, keeping as much air in as possible.
7. Sift in the cake flour in 2 to 3 batches, folding gently after each addition.
8. Pour in the milk and fold carefully until smooth.
9. Lightly spray the rice cooker pot with cooking oil.
10. Pour the batter into the rice cooker pot.
11. Cook for two full rice cooker cycles, or until the cheesecake is set. Cooking time may vary by model.
12. Let the cheesecake cool slightly, then carefully turn it out onto a plate.
13. Dust with icing sugar before serving.

Summarized from Andy Cooks's video. Watch it for the details.

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