Rice Cooker Impossible Matcha Cheesecake – Recipe

I got a fancy new rice cooker for my birthday and as a housewarming gift, so of course I was going to try and make a cake in it. I did try to go all out and make a puffy Japanese cotton cheesecake, but I kind of failed – I tampered with my original recipe too much and was a bit too generous with the cream cheese, opted against adding a raising agent like baking powder (which probably would have made the structure of the cake sturdier since I added more fat in). However what ended coming out of the rice cooker was far from a fail.

In fact it turned out to be another of my accidental wins: I ended up making a regular creamy cheesecake, but 'impossible pie' style (ie it makes its own crust). And because I'd whisked the egg whites, it still had an airy-light mouthfeel.

Ready? Let's go.

Ingredients A:

4 egg yolks
100g caster sugar
45g unsalted butter, melted
600g full fat cream cheese
100g plain flour, sifted
1 tbsp matcha, sifted
1 tsp vanilla

Ingredients B:

4 egg whites
100g caster sugar
Pinch of salt

To Serve:

1 tsp matcha
1 tsp icing sugar


1. With a balloon whisk, mix all of the 'A' ingredients together until smooth.

2. Next do the 'B' part (which is basically a meringue). With an electric whisk, beat the egg whites until they form stiff white peaks, and whisk the sugar and salt in until thick and glossy.

3. Gently fold B into A until just combined, taking care to keep as much of the air from the meringue as possible.

4. Oil the inside of the bowl of the rice cooker, pour in the batter and smooth the top. Steam for 50 minutes before removing the bowl from the rice cooker and cooling the cake completely.

5. Turn out onto a place, dust with a little icing sugar and matcha powder, and serve.

Enjoy, and have fun.


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