In a large bowl, whisk softened cream cheese with fine sugar and eggs until smooth, and sugar has dissolved.

Add a small amount of your batter to the cake flour and whisk until smooth, then mix this back into the main bowl with cream, lemon juice, vanilla essence and salt. Whisk thoroughly to combine.

Using softened butter, grease the interior of the rice cooker pot. Pour the cheesecake mixture into the pot, then gently knock the pot on your cooking counter several times to release bubbles.

Place pot into rice cooker, then cook on a mixed or brown rice setting for about 50 minutes. If your rice cooker stops before 50 minutes, start it again to complete the time needed for a toothpick or chopstick to come out clean when inserted.

Remove pot from the rice cooker, then cool for 15-20 minutes. Place a plate over the pot and flip the pot over - your cake should come out cleanly.

Enjoy warm or chill overnight before serving.