This soufflé-style cheesecake is unbelievably easy — the rice cooker does all the work!
No oven, no water bath, and no complicated steps required.
You’ll get a soft, airy, melt-in-your-mouth cheesecake that rises beautifully and has a subtle sweetness.
Perfect for beginners or when you don’t want to turn on the oven!
5 minutes
KyaraKyara
PROFILE
INGREDIENTS
SERVES 8
Original recipe (1X) yields 8 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 7 oz cream cheese
- 2 eggs (separated)
- 1 cup and 1 tbsp. pancake mix
- 1/2 cup and 2 tbsp. milk
- 3 tbsp. sugar
- A little vegetable oil (for greasing the rice cooker bowl)
INSTRUCTIONS
- 1
Prepare: Separate the egg whites and yolks. Lightly coat the inside of the rice cooker bowl with vegetable oil.
- 2
Cream the cheese: In a heatproof bowl, microwave the cream cheese for about 30–40 seconds (600W) until soft. Stir until smooth, then mix in the egg yolks.
- 3
Add dry ingredients: Add the pancake mix and stir until combined.
- 4
Add milk: Gradually add the milk in 3 portions, stirring well after each addition until smooth.
- 5
Make the meringue: In a separate bowl, beat the egg whites. When foamy, add sugar in 2 additions and beat until soft peaks form (when lifted, the tip should droop slightly like a bird’s beak).
- 6
Combine: Add the meringue to the cream cheese mixture in 3 additions, gently folding with a spatula from the bottom up to keep the batter airy.
- 7
Cook: Pour the batter into the rice cooker bowl and tap lightly to remove air bubbles. Start the regular cook cycle. If the cake isn’t fully set after one cycle, cook it again.
- 8
Finish: Let cool slightly, then invert onto a plate. Dust with powdered sugar before serving if desired.
RecipeID
485
Tips & Notes
・Cooking time varies by rice cooker model. If your first cycle isn’t enough, repeat until the center is firm.
・Avoid overbeating the meringue — it should be soft, not stiff, for a smooth texture.
・For extra flavor, add a few drops of vanilla extract or lemon zest to the batter.
・Once cooled, store leftovers in the refrigerator for up to 3 days.
Serving Ideas
・Serve chilled with fresh berries or whipped cream.
・Drizzle with honey, maple syrup, or berry sauce for a café-style dessert.
・Slice and pack in lunch boxes for a sweet surprise!
MY RATING
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"Researcher of dishes and sweets that make you the heroine at the dining table. ☆ Cute Table Setting Specialist ☆ Former Italian Chef ☆ Sweets made with milk cartons ☆ Sweets made with a toaster or frying pan ☆ Low-carb desserts ☆ Character-themed food ☆ Mother of three Even time-consuming sweets can be made simple and fun with a little creativity and clever ideas! I create desserts using familiar items like milk cartons or clear files as molds, and develop recipes that can be made with just a toaster or frying pan. I also create low-carb sweets, perfect for those on a diet or limiting sugar intake."