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Japanese Cheesecake

Japanese Cheesecake

Light and fluffy with a mild cheese flavour screams out Japanese Cheesecake. Make it like a pro in your Instant Pot. No worries of burning the top or overcooking.
Prep Time 15 mins
Cook Time 30 mins
Time to Pressurize 10 mins
Total Time 55 mins
Course Dessert, Snack
Cuisine Japanese
Servings 8

Ingredients
  

  • 125 g cream cheese at room temperature
  • 2 tablespoons milk I use 2%
  • ¼ 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
  • teaspoon salt
  • ¼ teaspoon cream of tartar

Instructions
 

  • Stir cream cheese and milk together.
  • Then add in cornstarch, vinegar, half the sugar (about 2 tablespoons) and salt.
  • Add in egg yolks and mix. Set aside.
  • Whip up the remaining sugar (2 tablespoons) and egg whites until mixture becomes white with soft peaks. Stir in cream of tartar.
  • Pour half of the egg white mixture into the egg yolk batter and fold in. Repeat with remaining egg white mixture.
  • 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!
  • Open Instant Pot. Place trivet, then add enough water to submerge pan halfway. Place pan on top of trivet.
  • Close Instant Pot. Select Pressure cook, 20 minutes on low pressure.
  • When done, wait 10 minutes before quick release. Remove from pan and serve.

Video

Notes

  • Don't over mix the egg white mixture with the egg yolk mixture or you will lose all those air bubbles.  Over mixing will cause the cheesecake will come out deflated.