Instant Pot Japanese Cheesecake – Easy Recipes Made Simple
Light, fluffy, and made in your Instant Pot, this Japanese cheesecake is a dream come true for easy recipes fans.
Servings: 4 servings
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.