Instant Pot Japanese Cheese- Version 2

This version was fluffier than my last one, but still not as fluffy as I would like it to be!

Tried another recipe. It was better and seemed a little fluffier than the version yesterday. But still not as fluffy as the video:

https://www.youtube.com/watch?v=QhTQ7LFWDdU! It looked fluffier when I first opened the instant pot but then saw it slowly deflate! I want to try this one more time, but this time, 1) submerge the pan halfway with water, 2) try cooking for 20 min, and 3) wait longer to open the instant pot. 

Update: tried this again, 1) submerging the pan 1/2 way with water, 2) cooking for 20 min, and then 3) waiting 20 min at natural release. Felt that it didn't improve the fluffiness and it might have been slightly better the first time! 

here’s what I did:

1)     Separated egg yolks and egg whites and left them at room temperature for at least 1 hour. Read that egg whites are easier to whip up when at room temperature

2)     Prepared pan (sprayed with cooking spray and cover with parchment paper

3)     Mix cream cheese with milk. Then added cornstarch, vinegar, 2 tablespoons sugar, and salt.

4)     Whipped up egg whites with sugar, then added cream of tartar and whipped some more until stuff peaks.

5)     Added the egg white to the egg yolk batter, in several batches

6)     Poured in prepared pan and cooked for 17 min. Waited ~20 min for pressure to release naturally and opened instant pot.

Instant Pot Cheesecake - Japanese Cheesecake in the Instant Pot (~from Angela Lo Instant Pot Life)

Ingredients:

125g  cream cheese, at room temperature (~4 oz or half of 1 block of cream cheese)

2 tablespoons cup milk (I use 2%)

1⁄4 cup white sugar (2 tablespoons for egg yolk batter, 2 tablespoons for egg white batter)

3 eggs, at room temperature, separated

2 tablespoons cornstarch

1 teaspoon white vinegar

1⁄4 teaspoon cream of tartar

1/8 teaspoon salt

Directions:

1. Stir cream cheese and milk together

2. Then add in cornstarch, vinegar, half the sugar (about 2 tablespoons) and salt

3. Add in egg yolks and mix. Set aside.

4. Whip up the remaining sugar (2 tablespoons) and egg whites until mixture becomes white with soft peaks. Stir in cream of tartar.

5. Pour half of the egg white mixture into the egg yolk batter and fold in. Repeat with remaining egg white mixture.

6. Pour batter into pan. * if you are using a springform pan, make sure it is lined tightly with foil on the outside so that no water will leak in. Double it if you can!

7. Open instant pot. Place trivet, then add enough water to submerge pan halfway. Place pan on top of trivet. Close instant pot.

8. Select pressure cook, 20 minutes on low pressure.

9. When done, wait 10 minutes before quick release. Remove from pan and serve.