Instant Pot Japanese Cheesecake (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
3 large eggs
02 -
4 ounces cream cheese
03 -
4 ounces white chocolate
04 -
1 teaspoon orange extract
→ For Cooking in Instant Pot
05 -
1 ½ cups water
# Steps to Follow:
01 -
Leave cream cheese out of the fridge for about 1 hour before cooking.
02 -
Separate yolks from egg whites and let them rest in the fridge until it’s time to use them.
03 -
Melt chocolate in the microwave. Mix warm melted chocolate with cream cheese and stir until you obtain a smooth cream.
04 -
Add egg yolks, orange extract, and stir again until you obtain a soft and homogeneous batter.
05 -
Separately, beat your cold egg whites with an electric mixer until they become stiff and glossy.
06 -
Slowly add your beaten egg whites to the other mixture, taking care to avoid forming any lumps and achieve a fluffy and smooth batter.
07 -
Line a cake pan with parchment paper and pour your batter into the pan. Cover with foil.
08 -
Pour 1 ½ cups of water into your Instant Pot. Place a trivet at the bottom and position the cake pan on the trivet.
09 -
Close the lid and cook at high pressure for 17 minutes. When cooking is complete, wait for a natural pressure release.
10 -
Once cooking is done, open the lid and remove the pan. Let the cheesecake cool, then refrigerate for at least 2 hours before serving.
# Additional Notes:
01 -
This Japanese Cheesecake requires only four main ingredients and minimal preparation for a light and fluffy dessert.
02 -
Serve with fresh strawberries or cherries for a more decorative and flavorful touch.