If you’ve never had a Japanese cheesecake, you may be thrown off a little bit when you try it. It’s lighter and has more of a cake texture with a subtle sweetness and cheese flavor compared to the typical dense, western-style cheesecakes. I used K rusteaz Pancake Mix and it turned out SO good, and I decided to throw in some ube extract to give it that deep purple color and a hint of purple sweet potato. 👉 The full recipe is below, and be sure to let me know what you think if you give it a try! 🙌 INGREDIENTS 8 oz cream cheese 2 egg yolks (keep the whites!) ¾ cup Krusteaz Pancake Mix ⅔ cup heavy cream 1-2 tsp ube extract 2 egg whites ¼ cup granulated sugar 1 tbsp butter, melted powdered sugar (to taste) DIRECTIONS 1️⃣ In a medium mixing bowl, combine the cream cheese, egg yolks, and pancake mix using a hand mixer until smooth. 2️⃣ Add heavy cream in two parts, using your hand mixer to whisk well in between. Then, add the ube extract and whisk until the batter is solid purple throughout. 3️⃣ In a separate small mixing bowl, use the hand mixer to whisk the egg whites until you get stiff peaks, then add 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 with it. Then, add the cheese cake mixture and cook on the regular setting for 70 minutes. 6️⃣ Once done, using oven mitts, remove the pot from the rice cooker. Place a plate upside down on top of the pot, and while holding the top and bottom, quickly flip it over so the cheesecake ends up on the plate. Sprinkle with powdered sugar to taste. 7️⃣ Enjoy! LTKFamily LTKHome LTKParties