Name: Rice Cooker Mango Cheesecake
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1 cup cream cheese; 0.25 cup butter; 0.25 cup granulated sugar; 5 egg yolks; 0.25 tsp salt; 0.25 cup cake flour; 2 tablespoons cornstarch; 0.5 tsp baking powder; 1 tsp vanilla extract; 3 tablespoons mango puree; 0.5 cup whole milk; 5 egg whites; 0.5 tsp cream of tartar; 0.25 cup granulated sugar; 1 tsp butter; 2 champagne mangoes; 1 sprig mint

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Rice Cooker Mango Cheesecake

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Ingredients

Warning0 allergens identified

Rice Cooker Mango Cheesecake

Cheesecake Batter

1 cup cream cheese

¼ cup butter

¼ cup granulated sugar

5 egg yolks

¼ tsp salt

¼ cup cake flour

2 tablespoons cornstarch

½ tsp baking powder

1 tsp vanilla extract

3 tablespoons mango puree

½ cup whole milk

Egg White Meringue

5 egg whitesroom temperature

½ tsp cream of tartar

¼ cup granulated sugar

Rice Pot

1 tsp butter

Garnish

2 champagne mangoespeeled and cut into thin slices

1 sprig mint

Instructions

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Cheesecake Batter

In a medium saucepan, mix the cream cheese and butter over low heat until smooth and creamy. Remove from heat.

Whisk in the sugar and egg yolks until completely combined.

Add the flour, cornstarch, baking powder, vanilla extract, mango puree, and milk. Whisk until thoroughly mixed, ensuring the mixture doesn't stick to the side of the pot. Set aside off the heat.

Whipped Egg Whites

Beat the egg whites till stiff peaks. Start the mixer slowly to avoid splattering.

Gradually increase the speed from medium to high, spending 3-5 minutes at each level.

When the foam starts, add the cream of tartar.

Add the sugar once the egg whites have become foamy and white.

Mix until stiff peaks form, so stiff that you can hold a spatula or the bowl over your head without the egg whites falling out.

Combine the Batter and Whites

Add 1/3 of the beaten egg whites to the batter in the saucepan and gently fold. Repeat one more time.

Pour the batter into the remaining whipped egg whites and fold until fully incorporated. Ensure there are no white streaks, which would cook separately in the rice cooker and create soft spots in the cheesecake.

Finish with a whisk to ensure the mixture is completely combined.

Preparing the Rice Cooker

Butter the rice cooker pot using your fingers or a soft paper towel.

Pour the batter into the rice cooker pot. Tap the pot a few times on the counter to deflate air bubbles.

Cook the cheesecake in the Cuckoo Rice Cooker on the non-pressure steam setting for 40 minutes. The cake will be jiggly and very soft when done.

Carefully flip the cake onto a serving plate or cake stand.

Garnish

Let cake cool down for 60 minutes before decorating.

You can eat the cake the same day, and it will be soft and jiggly, but it will taste slightly eggy. For best results, refrigerate the cheesecake overnight. This helps the flavors meld, making the cheesecake taste less eggy and more rich and creamy.

Just before serving the cake, arrange the mango slices on top of the cake in a spiral flower pattern. Top with mint.

Nutrition

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Tips & Tricks (5)

Separate Eggs at Room Temperature 🥚
Allow eggs to sit at room temperature for 30 minutes before separating; this ensures egg whites whip to maximum volume and stability, creating the signature fluffy texture of Japanese cheesecake.
Stabilize Meringue with Cream of Tartar ✨
Add cream of tartar when beating egg whites to prevent them from deflating during baking and ensure a stable, airy crumb structure that won't collapse in the rice cooker.
Fold Gently in Three Batches 🌀
When combining meringue with the mango-cream cheese mixture, fold in three separate batches using a rubber spatula with upward strokes to maintain airiness without deflating the egg whites.
Monitor Rice Cooker Temperature 🍚
Place a damp kitchen towel under the rice cooker lid to regulate steam and prevent the top from browning too quickly, ensuring even cooking throughout the cheesecake's 45-50 minute cycle.
Use Fresh Champagne Mango Puree 🥭
Puree fresh champagne mangoes and strain through a fine sieve to remove pulp fibers; this creates a silky texture and vibrant flavor that won't create pockets of moisture that compromise the cake structure.