You don't need a mixing bowl for this recipe, since the ingredients are mixed up right in the rice cooker bowl and cooked. Tofu makes this cheesecake springy and rich in flavour, but healthy and low in calories.
Parboil the tofu. Bring the cream cheese to room temperature.
Mix the cream cheese, yogurt and the tofu well into a paste. Add eggs, sugar, flour and lemon juice.
Whisk well until smooth. You may also use a food processor or blender at stage 2 and 3.
Put into the rice cooker and turn it on. When it goes off, check whether the cheesecake is cooked. Cook again in the rice cooker if necessary.
When the inside is cooked, cool down a bit. Serve on a plate.
Serve with strawberry (or any fruit you like) and blueberry jam!
Story Behind this Recipe
I wanted to eat cheesecake, but the store bought one was high in calories. I tried to make the cheesecake from tofu and yogurt to reduce the calories.
My rice cooker's capacity used for this recipe is 3 rice cooker cups (540 ml). I pressed the cooking button twice until cooked. This is not very sweet so serve with jam for the best result. Adjust the amount of sugar to suit your taste.