It’s the lightest and fluffiest cheesecake ever – Japanese Cheesecake. What is Japanese Cheesecake? Just think of it as a combination of 2 great desserts, a souffle and a cheesecake. Light and airy with a touch of cheesecake flavour. I’ve always liked Japanese cheesecake and it’s always so wonderful to be able to make in the instant pot. What normally takes hours in the oven is now super quick in the pressure cooker.
You will need a 6″ spring form pan for this that is at least 2″ in high. If you don’t have a spring form pan, there are many available. One that I will be trying out is this silicone one here – Genuine Instant Pot Silicone Springform Cake Pan.
Remember, to wrap foil around the bottom and sides of your pan so that the water bath doesn’t leak in.
- 125g cream cheese, at room temperature
- 2 tablespoons 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 / lemon juice
- 1/8 teaspoon salt
- 1⁄4 teaspoon cream of tartar
Prep time: 15 minutes
Cook time: 40 minutes (including time to pressurize)
Ready in: 55 minutes
Serving size: 8
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.