Table of Contents
- Key Takeaways
- Why This Easy Recipe Will Win You Over
- The Magic of Japanese Cheesecake in the Instant Pot
- Fluffy Perfection: A Texture You’ll Love
- No-Bake Desserts Meet Modern Convenience
- How Betty Cooks Simplifies Sweet Easy Recipes
- Quick Tips for Flawless Results
Key Takeaways
This Instant Pot Japanese Cheesecake is a delicious and easy recipe that’s perfect for busy days. It combines the delicate, airy texture of traditional Japanese cheesecakes with the convenience of pressure cooking. You’ll love how simple it is to whip up a show-stopping dessert with just a few ingredients.
Why This Easy Recipe Will Win You Over
There’s something so satisfying about finding easy recipes that deliver big on flavor and presentation. This Japanese cheesecake is one of those rare gems. Light, creamy, and subtly sweet, it’s a dessert that feels sophisticated but is wonderfully simple to prepare. At Betty Cooks, we believe in recipes that bring joy with minimal effort—and this one is a perfect example.
The Magic of Japanese Cheesecake in the Instant Pot
One of the best parts about this dessert is how seamlessly it fits into your collection of quick and easy recipes. Cooking a cheesecake in the Instant Pot might sound unusual, but it ensures a moist and evenly cooked treat every time. No cracks, no dry texture—just perfectly fluffy results. And yes, it absolutely belongs on your list of sweet easy recipes.
Fluffy Perfection: A Texture You’ll Love
This isn’t your typical dense cheesecake. It’s lighter, airier, and almost melts in your mouth. The secret? Beaten egg whites folded into the batter just before cooking. The result is a cloud-like texture that pairs beautifully with fresh fruit, powdered sugar, or even a light drizzle of chocolate.
No-Bake Desserts Meet Modern Convenience
Whether you’re already a fan of air fryer desserts easy recipes or new to the world of pressure-cooked sweets, this recipe brings modern convenience to classic baking. There’s no need to turn on the oven—just set your Instant Pot and let it do the work.
How Betty Cooks Simplifies Sweet Easy Recipes
At Betty Cooks, our mission is to bring you food receipt easy recipes that are both delicious and practical. This Japanese cheesecake checks all the boxes: minimal ingredients, simple steps, and stunning results. Whether you’re prepping dinner recipes or desserts for your next gathering, this one’s a keeper.
Quick Tips for Flawless Results
To achieve the perfect rise, make sure your egg whites form stiff peaks before folding them into the batter. Use a springform pan that fits your Instant Pot and always line the base for easy removal. If you’re already planning out recipes for dinner or looking to add an extra touch to your meal, this dessert brings just the right amount of sweetness.
Instant Pot Japanese Cheesecake – Easy Recipes Made Simple
Ingredients
- 4 oz cream cheese
- 2 eggs
- 4 tablespoons sugar
- 1 tablespoon cornstarch
- 1/2 cup water (for Instant Pot)
Instructions
- Separate the egg whites and yolks into two bowls.
- In a microwave-safe bowl, melt cream cheese and sugar together until soft.
- Whisk in the egg yolks and cornstarch until smooth.
- In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the egg whites into the cream cheese mixture.
- Pour the batter into a greased and lined 6-inch springform pan.
- Place 1/2 cup water in the Instant Pot. Set the trivet inside.
- Cover the pan with foil and place it on the trivet.
- Cook on High Pressure for 17 minutes and let naturally release for 15 minutes.
- Cool completely before removing from pan and serving.
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