Rice Cooker Mango Cheesecake

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.

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.

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.

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.

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.