Carole Yu's Mango Japanese Cheesecake

Cheesecake Batter

• 1 cup cream cheese (225g)
• 1/4 cup butter (55g)
• 1/4 cup granulated sugar (50g)
• 5 egg yolks
• 1/4 tsp salt
• 1/4 cup cake flour (30g)
• 2 tbsp cornstarch (16g)
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 3 tbsp Champagne Mango puree or nectar or make your own
• 1/2 cup whole milk

Egg White Meringue

• 5 egg whites room temperature
• 1/2 tsp cream of tartar
• 1/4 cup granulated sugar (50g)

Rice Pot Preparation

• 1 tsp butter for greasing the pot

Garnish and Finishing the Cake

• 2 Champagne mangoes peeled and cut into 1/4" thin slices
• 1 sprig mint

Cheesecake Batter

• In a medium saucepan, mix the cream cheese and butter over low heat until smooth and creamy. Remove from heat.
• Whisk in the sugar and egg yolks until completely combined.
• Add the flour, cornstarch, baking powder, vanilla extract, mango puree, and milk. Whisk until thoroughly mixed, ensuring the mixture doesn't stick to the side of the pot. Set aside off the heat.

Whipped Egg Whites

• Beat the egg whites till stiff peaks. Start the mixer slowly to avoid splattering.
• Gradually increase the speed from medium to high, spending 3-5 minutes at each level.
• When the foam starts, add the cream of tartar.
• Add the sugar once the egg whites have become foamy and white.
• Mix until stiff peaks form, so stiff that you can hold a spatula or the bowl over your head without the egg whites falling out.

Combine the Batter and Whites

• Add 1/3 of the beaten egg whites to the batter in the saucepan and gently fold. Repeat one more time.
• Pour the batter into the remaining whipped egg whites and fold until fully incorporated. Ensure there are no white streaks, which would cook separately in the rice cooker and create soft spots in the cheesecake.
• Finish with a whisk to ensure the mixture is completely combined.

Preparing the Rice Cooker

• Butter the rice cooker pot using your fingers or a soft paper towel.
• Pour the batter into the rice cooker pot. Tap the pot a few times on the counter to deflate air bubbles.
• Cook the cheesecake in the Cuckoo Rice Cooker on the non-pressure steam setting for 40 minutes. The cake will be jiggly and very soft when done.
• Carefully flip the cake onto a serving plate or cake stand.

Garnish and Finishing the Cake

• Let cake cool down for 60 minutes before decorating.
• You can eat the cake the same day, and it will be soft and jiggly, but it will taste slightly eggy. For best results, refrigerate the cheesecake overnight. This helps the flavors meld, making the cheesecake taste less eggy and more rich and creamy.
• Just before serving the cake, arrange the mango slices on top of the cake in a spiral flower pattern. Top with mint.

• Milk Options: You can use whole milk, low-fat milk, or even plant-based milk alternatives like almond milk or oat milk in this recipe. Each type of milk will slightly alter the texture and flavor of the cheesecake.
• Refrigeration: For best results, refrigerate the cheesecake overnight. This helps the flavors to meld, making the cheesecake taste less eggy and more rich and creamy.  The cheesecake will keep in the fridge for up to 5 days.
• Serving Suggestions: Serve with a dollop of whipped cream for extra indulgence. You can also garnish with additional fresh fruits like strawberries, blueberries, or kiwi for a colorful and flavorful touch.
• Fruit Substitutions: If mango is not available or preferred, you can substitute with other fruit purees such as strawberry, raspberry, or peach for different flavor profiles.
• Texture Tips: Ensure to fold the whipped egg whites gently into the batter to maintain the airy texture. Avoid overmixing to keep the cheesecake light and fluffy.