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Egg whites

Sugar

Vinegar or lemon juice

Cream of tartar (optional substitute for vinegar or lemon juice)

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1. Whip the egg whites to a firm to stiff peak consistency

2. Add sugar and vinegar or lemon juice (or cream of tartar) to the egg whites

3. Mix the batter, ensuring there are no lumps

4. Cook the cheesecake in a rice cooker for at least 2 cycles (once Mixed, once Hard)

   To craft a delightful Japanese cheesecake using a rice cooker, follow this method inspired by Kat Lieu’s perfected recipe. 

   Ingredients:

   • 5 large eggs, separated

   • 8 oz (1 bar) cream cheese 

   • ¼ cup (55g) unsalted butter 

   • ½ cup (125ml) milk 

   • ½ cup (100g) granulated sugar, divided 

   • ¼ cup (34g) all-purpose flour 

   • 2 tbsp (15g) cornstarch 

   • ¼ tsp cream of tartar (or substitute with vinegar or lemon juice) 

   • Optional flavorings: 1 tsp vanilla extract or 1 tsp lemon juice

   Instructions:

5. Prepare the Batter:

   • In a saucepan over low heat, melt together the cream cheese, butter, and ¼ cup (50g) of sugar until smooth. Remove from heat. 

   • Whisk in the egg yolks one at a time, ensuring each is fully incorporated before adding the next.

   • Sift in the flour and cornstarch, mixing thoroughly to eliminate lumps. Add milk and optional flavorings, stirring until smooth.

6. Whip the Egg Whites:

   • In a clean bowl, beat the egg whites until foamy. Add cream of tartar.

   • Gradually add the remaining ¼ cup (50g) of sugar while continuing to beat until stiff peaks form.

7. Combine Mixtures:

   • Gently fold one-third of the egg white meringue into the batter to lighten it.

   • Carefully fold in the remaining meringue in two additions, ensuring a smooth, lump-free batter. 

8. Prepare the Rice Cooker:

   • Lightly grease the inner pot of your rice cooker.

   • Pour the batter into the prepared pot, gently tapping it to release any air bubbles.

9. Cook the Cheesecake:

   • Set the rice cooker to the “Mixed” or standard cooking setting. Once the cycle completes, check the cake’s firmness.

   • If necessary, initiate an additional cooking cycle, such as the “Hard” setting, to ensure the cake is fully set.

10. Cool and Serve:

• After cooking, let the cheesecake cool in the rice cooker for about 10 minutes before removing.

• Invert the cake onto a plate, then flip it upright.

• Allow it to cool completely before slicing and serving.

Tips for Success:

• Ensure egg whites are whipped to firm or stiff peaks for optimal texture.

• Avoid any yolk contamination in the egg whites to achieve proper meringue consistency.

• Strive for a smooth batter to prevent lumps in the final cheesecake.

For a visual guide, you can refer to Kat Lieu’s demonstration of this recipe. 

Enjoy crafting this airy, jiggly Japanese cheesecake right in your rice cooker!