I'm going to share my experiment here, but be warned I cook in metric soif you really want to try this as well a little digital kitchen scale that measures in grams is going to be a huge help ;)
1 pack (200g) cream cheese
45g heavy cream
1tsp lemon juice
Normally cheesecake calls for sour cream, however they don't sell sour cream in Japan, so heavy cream and lemon juice is the substitute.
Add cream cheese to mixing bowl
Using an electric mixer beat until soft.
Add all other ingredients to the bowl
Beat until smooth
Pour batter into the rice cooker pot
Put the pot into the rice cooker
Close the lid and hit start :)
This is where it starts to get a little time consuming, rice cookers can't finish the cheesecake in one go. At both the workshop, and here at home it takes 3 cycles to cook the cake completely.
End of the first cycle, still very custardy in the middle, turn the cooker off completely, close the lid and hit start again.
End of the second cycle, not quite there yet. Turn the cooker off, close the lid and hit start one last time.
End of the third cycle. The edges of the cake start to pull away from the sides of the pot and are turned a nice golden brown color. Remove the pot from the cooker and leave the cake to cool for a minimum of 30 minutes before trying to remove it from the pot.
When you do remove it simply put a plate on top of the pot and flip it over.
And ta-da! And adorable little dome shaped cheese cake. After this you'll want to refrigerate it for a few hours so it firms up and turns nice and cheesecakey.