●Super easy cheesecake baked in a rice cooker●
There is also a link to the article in Japanese, but I will change the link from the article translated into English.
This is a popular my recipe that has been in the Hall of Fame with more than 1,600 cook snaps.
I have been publishing on Cookpad, but for editing reasons, I have moved it to note and made it independent.
From now on I will be making corrections, etc. here. I hope you will read and understand the background and thoughts on the transition.
I apologize for the inconvenience and thank you for your cooperation.
Also, please be very careful when you see some fake recipes that reproduce and use my images without permission.
Even if the photos are the same, some of the methods of making them are completely different, and even if you make them, you may not be able to make them exactly as shown in the photos.
Please be careful to avoid accidents and injuries because of the different procedures.
◆ Important points to note
These ingredients are for a 5-cup rice cooker.
For 3-cup cookers, extend the baking time or use half the amount of ingredients.
If your rice cooker has a special mode for baking cakes, please bake in that mode.
Sugar：40-100 g *
Lemon juice：1 to 2 tablespoons
Cream cheese：(1 box) 200g
Fresh cream (or milk)：(1 pack) 200ml
Pancake mix or weak flour (wheat flour) or rice flour：40g