Michelle Wong’s 4-Ingredient Rice Cooker Hanjuku Cheesecake Is Great For Noobs - 8 Days Skip to main content

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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.

Michelle Wong’s 4-Ingredient Rice Cooker Hanjuku Cheesecake Is Great For Noobs

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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