I have previously posted my love of Japanese hot cakes made in the rice cooker, so when I saw that a cheesecake could also be made in a rice cooker I thought it was such a fun idea!
This recipe wasn't the exact recipe link that I used when I made this, but the ingredients and process are pretty much identical as far as I can remember. The cream cheese and lemon juice especially add that classic Japanese cheesecake flavor to this cake. As you can see mine turned out a bit soft in the center, but it was still cooked through and settled a bit more once it had cooled. I love the process of a one-bowl cake that basically cooks itself in a rice cooker, and the gigantic, round size is just crazy in the best way possible, haha!