Rice Cooker Cheesecake

Line the base of rice cooker’s inner pot with baking paper.

Place softened Cream Cheese and Sugar in a bowl, and mix well. Add Cream, Lemon Juice and Flour, and mix well until smooth.

Beat Eggs in a separate bowl until thick and pale. Gradually add to the cream cheese mixture and gently combine.

Pour the mixture into the prepared rice cooker’s inner pot and press ‘Start’ button at ‘Cake’ setting.

Take out the inner pot and allow the cake to cool. When the cake is cool, turn it out onto a plate, and carefully peel away baking paper. Spread Apricot Jam on top. *Note: The cake is nicer when it is cold.

Note: I used my 10 cup capacity rice cooker which inner pot is 20cm in diameter. It took 40 minutes to cook.