Put the cream cheese and butter in a heatproof bowl and microwave (600 W) for 1 minute.
Using a whisk, mix until smooth. Add the sugar and mix again.
Add the yogurt and mix.
Add the egg and lemon juice and mix. Sift the cornstarch into the mixture and mix to combine.
Grease the bottom of the rice bowl with butter (not listed). Pour in the Step 4 mixture and turn the rice cooker on.
Once cooked, switch the rice cooker off. Take the bowl out of the rice maker. Once it is cooled, take the cake out of the bowl.
Story Behind this Recipe
I made a healthy and delicious cheesecake that's 1000 kcal for the whole cake (if you use non-fat yogurt). If you cut it into 8 slices, 1 slice is 125 kcal. But we serve it with ice-cream in my house, so I guess that defeats the point?
When taking the cake out of the rice bowl, spread your hand out over the top of the bowl, then flip it over to remove the cake cleanly. If left to sit overnight, the yogurt smell mellows out and the cake tastes even better.