ケーキ（クリームチーズのチーズケーキ）｜syun cookingさんのレシピ書き起こし

Put cream cheese in a bowl and mix with a rubber spatula.
Add sugar and mix.
Crack in the eggs one at a time and mix with a whisk each time until incorporated.
Add fresh cream and mix.

Pour 1 into the inner pot of the rice cooker.
Drop it a few times to let the air out.
Heat the rice normally by cooking it once.
Insert a toothpick to check if the batter sticks to it.

Remove the inner pot from the rice cooker and let it heat up until you can touch it.
Return to a plate and serve.
Complete by chilling in the refrigerator for 3 hours.