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Instant Pot Japanese Cheesecake Recipe

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4.2 from 36 reviews

  • Author: Sophia
  • Total Time: 2 hours 47 minutes
  • Yield: 6 servings
  • Diet: Gluten Free

Description

This Instant Pot Japanese Cheesecake is a delicate and fluffy dessert that combines the creamy richness of cream cheese and white chocolate with a light, airy texture. Made using an Instant Pot, it’s a quick and foolproof way to achieve the signature softness and subtle sweetness of this popular Japanese-style cheesecake. Perfectly moist and melt-in-your-mouth, it’s enhanced with a hint of orange extract for a refreshing citrus undertone.

Ingredients

Main Ingredients

  • 3 large eggs
  • 4 ounces cream cheese, softened
  • 4 ounces white chocolate
  • 1 teaspoon orange extract (optional)

For Cooking

  • 1 ½ cups water (for the Instant Pot)

Instructions

  1. Prepare cream cheese: Leave the cream cheese out of the fridge for about 1 hour before cooking to soften it, making it easier to blend smoothly.
  2. Separate eggs: Separate the egg yolks from the egg whites. Place the egg whites in the fridge to keep cold until needed.
  3. Melt white chocolate: Carefully melt the white chocolate in the microwave until smooth and warm, avoiding overheating.
  4. Mix cream cheese and chocolate: Stir the melted white chocolate into the softened cream cheese until a smooth and creamy mixture forms.
  5. Add egg yolks and flavor: Mix the egg yolks and orange extract (if using) into the cream cheese mixture, stirring until a soft, homogeneous batter is achieved.
  6. Beat egg whites: Using an electric mixer, beat the cold egg whites until they form stiff, glossy peaks.
  7. Fold egg whites: Gently fold the beaten egg whites into the cream cheese batter, taking care to incorporate them evenly without deflating the mixture, to maintain a light, fluffy texture.
  8. Prepare cake pan: Line a cake pan with parchment paper to prevent sticking and ensure easy removal of the cheesecake after cooking.
  9. Pour batter and cover: Pour the batter into the prepared cake pan and cover the top securely with foil to protect from moisture during cooking.
  10. Set up Instant Pot: Pour 1 ½ cups of water into the Instant Pot. Place a trivet inside the pot to keep the cake pan elevated above the water.
  11. Cook under pressure: Place the cake pan on the trivet, close the Instant Pot lid, set it to high pressure, and cook for 17 minutes.
  12. Release pressure naturally: When cooking completes, allow the Instant Pot to release pressure naturally to prevent cracking.
  13. Cool and chill: Open the lid carefully, remove the cake pan, let the cheesecake cool to room temperature, then refrigerate for at least 2 hours to fully set before serving.

Notes

  • Make sure the egg whites are cold for better volume when beaten.
  • Folding the egg whites gently is crucial to keeping the cheesecake light and fluffy.
  • Covering the pan with foil prevents water from dripping onto the cheesecake during pressure cooking.
  • Allow the cheesecake to chill thoroughly for the best texture and flavor.
  • Orange extract is optional but adds a lovely citrus note; you can substitute with vanilla extract if preferred.
  • Use a heatproof cake pan that fits inside your Instant Pot.
  • Prep Time: 30 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: Japanese

Find it online: https://sophiasrecipe.com/instant-pot-japanese-cheesecake-recipe/