Instant Pot Japanese Cheesecake

Whip the egg whites to stiff peaks

Combine melted white chocolate, softened cream cheese, egg yolks and some lemon zest

Place cheesecake on trivet in instant pot with 1.5 cups of water. Cook for 17 min.

Tried this Japanese cheesecake recipe in my new instant pot. It only called for 3 ingredients (and I added a 4th which was lemon zest) and was super easy to make. Cooked it for 17 min in a 6 inch pan and let the pressure release naturally. It turned out more like a custard cake, but still a big hit for husband and kids!

Instant Pot Japanese Cheese Cake (~from Corrie Cooks)

Ingredients

o   3 large eggs, separated

o   ½ cup cream cheese (used 4 oz)

o   ½ cup melted white chocolate (used 4 oz?)

o   Grated lemon or orange zest (about 1-2 teaspoons)

Instructions

o   Leave cream cheese out of the fridge for about 1 hour before cooking.

o   Separate yolks from egg whites and let them rest in the fridge until it’s time to use them

o   Mix warm melted chocolate with cream cheese and stir until you obtain a smooth cream.

o   Add egg yolks and stir again until you obtain a soft and homogeneous batter.

o   Separately, beat your cold egg whites with an electric mixer, until they become stiff and glossy.

o   Slowly add your beaten egg whites to the other mixture, taking care of not forming any lumps and obtain a fluffy and smooth batter.

o   Line a cake pan with parchment paper. (sprayed 6 inch pan with cooking spray, and then cut out strips of parchment paper to line pan.)

o   Pour your batter into the cake pan.

o   Cover with foil.

o   Pour 2 cups of water into your Instant Pot and place the trivet correctly. (Placed 1.5 cups, and put it into pot before placing trivet into pot.)

o   Place your cake pan onto the trivet.

o   Cook at high pressure for 15 minutes. (Cooked for 17 min because that is the time other websites used)

o   Let the steam release naturally and carefully remove your cake from the trivet. (This means that you don’t do anything after cooking is done and wait for the pressure to naturally release. For my instant pot, took about 1 hour)

o   Let it cool and serve hot, warm or even cold (keep it in the fridge if you are not serving it right away). Stored in fridge.