If you've never had a Japanese cheesecake, you might be a little thrown off at first. It's way lighter than the dense, western style cheesecakes you're probably used to, with more of a cake texture and a subtle sweetness. Now add ube extract and caramelized bananas on the bottom and cook the whole thing in a rice cooker? Yeah, this is one you won’t forget 🤯 The rice cooker does all the heavy lifting here. You flip it out onto a plate at the end and get this beautiful caramelized banana layer on top with the lightest, fluffiest purple cheesecake underneath. It's a total showstopper and way easier than it looks. Would you try it? Let me know in the comments what you think if you do! 🙌 INGREDIENTS 8 oz cream cheese 2 egg yolks (reserve the whites) 3/4 cup Krusteaz Pancake Mix 2/3 cup heavy cream 1 tsp ube extract 2 egg whites 1/4 cup granulated sugar 1 tbsp butter (melted) 1 tbsp granulated sugar 2 bananas (halved lengthwise) powdered sugar (to taste) INSTRUCTIONS 1️⃣ In a medium mixing bowl, combine the cream cheese, egg yolks, and pancake mix using a hand mixer until smooth. 2️⃣ Add the heavy cream in two parts, whisking well in between with your hand mixer. Add the ube extract and whisk until the batter is a solid purple throughout. 3️⃣ In a separate bowl, whisk the egg whites with your hand mixer until you get stiff peaks. Add the granulated sugar in three parts, whisking well in between. 4️⃣ Gently fold the egg whites into the cream cheese mixture in three parts and stir until fully incorporated. 5️⃣ Melt the butter and use a basting brush to coat the inside of your rice cooker pot. Sprinkle the tbsp of sugar across the bottom. Place the banana halves flat side down in the pot, pour the cheesecake batter over the top, and cook on the regular setting for 70 minutes. 6️⃣ Once done, use oven mitts to remove the pot. Place a plate upside down on top, hold both sides, and quickly flip it over so the cheesecake lands on the plate. Sprinkle with powdered sugar. 7️⃣ Enjoy! LTKHome LTKfoodie