Matcha Cheesecake in a Rice Cooker

Ingredients

• 16 oz Cream Cheese (softened to room temperature)
• 3/4 cup Granulated Sugar
• 2 Eggs (large, at room temperature)
• 1 tsp Vanilla Extract (pure vanilla)
• 1/2 cup Sour Cream
• 1 1/2 cup Graham Cracker Crumbs (finely crushed)
• 4 tbsp Unsalted Butter (melted)
• 1/4 tsp Salt

Instructions

1. Prepare the Crust

   Combine the graham cracker crumbs, melted butter, and salt in a mixing bowl. Stir until the mixture resembles wet sand.

   Time: PT5M

2. Make the Cheesecake Filling

   In a separate bowl, beat the softened cream cheese until smooth. Add sugar and beat again. Mix in eggs one at a time, then stir in vanilla and sour cream until just combined.

   Time: PT10M

3. Assemble in the Rice Cooker

   Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover the rice cooker with its lid (or a piece of aluminum foil if the lid tends to vent steam).

   Time: PT2M

4. Cook the Cheesecake

   Set the rice cooker to the regular “cook” setting. Allow it to run until the cooker switches to “warm” for the first time (about 20‑25 minutes), then press “cook” again. Repeat this cycle once more so the total cooking time is roughly 45 minutes. The cheesecake should be set around the edges but still slightly wobble in the center.

   Time: PT45M

5. Cool and Chill

   Turn off the rice cooker and let the cheesecake sit in the cooker for 15 minutes to cool gradually. Then remove the pot, run a thin knife around the edges, and transfer the cheesecake to a plate. Refrigerate for at least 2 hours (preferably overnight) before serving.

   Time: PT30M

Nutrition Facts

Calories

250

Protein

5g

Carbohydrates

30g

Fat

12g

Fiber

0.5g