Step 1: Soften Cream Cheese
Bring cream cheese, eggs, and heavy cream (or yogurt) to room temperature for 30 minutes. Cut cream cheese into small cubes to speed softening. Alternatively, microwave for 20 seconds (do not melt).

Step 2: Make the Thick Batter
In a large mixing bowl, combine softened cream cheese, egg yolks, melted butter, heavy cream (or yogurt), and sugar. Mix with a hand or stand mixer until smooth and creamy. Sift in cake flour gradually in three batches, folding gently to avoid lumps. Strain if necessary.

Step 3: Make the Meringue
In another bowl, beat egg whites with a whisk attachment until foamy. Add sugar gradually in three batches. Whip until stiff peaks form (shiny, firm, and doesn’t drip).

Step 4: Fold the Batter
Add one-third of the meringue into the batter, folding gently with a spatula. Repeat with the remaining meringue until fully incorporated without overmixing.

Step 5: Prepare the Rice Cooker
Grease the rice cooker pot with butter. Pour in the batter and tap the pot lightly on the counter to release air bubbles.

Step 6: Bake the Cheesecake
If your rice cooker has a “cake” or “bake” function, use it. Otherwise, use the “brown rice” setting (approx. 80 minutes) or run two white rice cycles (about 45 minutes each). Check with a skewer-if it comes out clean, it’s ready.

Step 7: Cool and Unmold
Turn off the rice cooker and leave the cake inside for 15 minutes to prevent collapse. Flip the cake onto a plate, let cool fully, and refrigerate for at least 1 hour before serving. Dust with confectioner’s sugar, or top with fresh berries and whipped cream.