Michelle Wong’s 4-Ingredient Rice Cooker Hanjuku Cheesecake Is Great For Noobs
You can use a basic old-school rice cooker to make this fluffy Japanese-style cheesecake.
If you follow Michelle Wong on Instagram, you’d know the Code of Law actress is quite the domestic goddess. She occasionally posts videos of her baking adventures — it helps her de-stress — and even started a foodie website punnily named Michellin’s Guide, where she shares her recipes. She says her desserts need to fulfil three criteria: they’re easy, tasty, and cute, and her latest recipe for rice cooker hanjuku (“half-cooked” in Japanese) cheesecake, which uses just four ingredients, fits the bill.
Compared to American-style cheesecakes, which are denser and firmer, the hanjuku version, which is kinda like a half-baked Japanese-style cheesecake, is lighter and more delicate, with a soufflé-like texture.
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