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In a medium bowl, combine cream cheese, egg yolk, and pancake mix, whisk using a hand mixer until fully combined.
Add heavy cream in two parts, whisking well in between.
In a separate bowl, whisk egg whites until firm peaks form, then add granulated sugar in three parts, whisking well in between.
Gently fold egg whites into pancake mixture in three parts and stir until fully incorporated.
Grease rice cooker bowl with melted butter and add cheese cake mixture. Cook for 70 minutes.
Once cooked turn the cake out onto a plate, sprinkle with powderer sugar.
Notes
Extend the cooking time beyond 70 minutes for a perfectly cooked cheesecake 🕒
Adjust the sweetness level by doubling the sugar or adding powdered sugar to taste 🍬
Let the cake cool in the rice cooker to prevent deflating before removing it 🍰
Enhance the flavor with toppings like powdered sugar, raspberry preserves, or blueberry compote 🍓
Be mindful of factors like overmixing, folding egg whites carefully, and adjusting liquid-to-dry ingredients ratio for a successful outcome