Rice Cooker Japanese Cheesecake

Name: Rice Cooker Japanese Cheesecake
Ingredients: 227 grams (8-oz block) cream cheese (softened); 2 large eggs (whites and yolks separated); 80 grams granulated sugar (approximately 6 1/2 tbsp ); 2 tbsp lemon juice; 40 grams cake flour (approximately 5 tbsp); 200 ml skim milk (I made it with skim milk, but I think it should also work with low fat or whole); powdered sugar (for dusting on top of the cake)

"Fluffy, Japanese-style cheesecake cooked in a rice cooker. It is especially great for when you do not have access to or don't want to use the oven...."

INGREDIENTS

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227 grams (8-oz block) cream cheese (softened)

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2 large eggs (whites and yolks separated)

•

80 grams granulated sugar (approximately 6 1/2 tbsp )

•

2 tbsp lemon juice

•

40 grams cake flour (approximately 5 tbsp)

•

200 ml skim milk (I made it with skim milk, but I think it should also work with low fat or whole)

•

powdered sugar (for dusting on top of the cake)

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