Instant Pot Japanese Cheesecake

Just 3 ingredients for a delicious cake: is it even possible? Of course, using your Instant Pot! This light and fluffy dessert can be ready in less than 30 minutes. If you are a cheesecake-lover, don’t miss this delicious pressure cooker cheesecake recipe and don’t forget to send us a picture of your creation!

You can also make it with a small pressure cooker and obtain the same perfect result.

Instant Pot Cheesecake

Course: Dessert

Cuisine: Japanese

Keyword: cream cheese, egg, Japanese Cheese Cake

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 29 minutes

Servings: 5

Ingredients

• 3 large eggs
• 4 ounces cream cheese
• 4 ounces white chocolate

Instructions

• Leave cream cheese out of the fridge for about 1 hour before cooking.
• Separate yolks from egg whites and let them rest in the fridge until it’s time to use them
• Melt chocolate chips in microwave. Mix warm melted chocolate with cream cheese and stir until you obtain a smooth cream.
• Add egg yolks and stir again until you obtain a soft and homogeneous batter.
• Separately, beat your cold egg whites with an electric mixer, until they become stiff and glossy.
• Slowly add your beaten egg whites to the other mixture, taking care of not forming any lumps and obtain a fluffy and smooth batter.
• Line a cake pan with parchment paper.
• Pour your batter into the cake pan.
• Cover with foil.
• Pour 1 1/2 cups of water into your Instant Pot and place the trivet correctly.
• Place your cake pan onto the trivet.
• Cook at high pressure for 17 minutes.
• Let the steam release naturally and carefully remove your cake from the trivet.
• Let it cool and serve hot, warm or even cold (keep it in the fridge if you are not serving it right away).

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