Easy and Fluffy Japanese Cheesecake

Oo, nasunog ko ang gilid. What can I do, I'm torch-happy.

I practically cheated when I made this cheesecake, I should rename it the almost-immoral cheesecake. You know why? Because I basically dumped all the ingredients, save one, in the rice cooker pot, mixed the batter, switched it on, and let the rice cooker do the job. Then I took the credit!

This is very easy to make. At the risk of sounding like an insufferable know-it-all, let me just clarify that this isn't like the New York cheesecake, which is dense and creamy. This one is fluffy and more cake-like, hence lighter and not quite as tummy-filling as the New York variety but just as delicious. 

 Ingredients:
1 usual box of cream cheese
40 g cake flour
40 g white sugar
200 ml milk (or cream, if you prefer it creamier)
3 eggs
1 tbsp lemon juice

Instructions:
1. Mix everything except for the egg whites, which I beat until stiff and then folded into the cheesecake batter. (Actually, it is the batter that should be folded into the beaten egg whites. But whatever.) You don't have to separate the yolk from the white and just mix everything at once. But I did -- I'm a fancy baker that way. LOL!
2. Turn on the rice cooker. Trust the rice cooker with all of your heart. Lean not on your own understanding. Hehehe. When the light switches to "warm," do the toothpick test. If still uncooked, just turn the rice cooker back on.
3. Once cooked, remove the pot from the rice cooker and let it cool.
4. Place a plate on top of the cheesecake and flip it over.
5. To serve, you can eat it plain or with jam. I prefer to sprinkle some sugar, which I caramelize till it is golden.
 
Try not to cry when you see how beautiful, and taste how delicious, your cake turns out to be.

Love, 
TPS
Proponent of easy cooking and baking
"You lost me at the seventh ingredient."