Instant Pot 3 Ingredient Japanese Cheesecake

Instant Pot Japanese Cheesecake on a white plateThree ingredient Japanese cheesecake is made even easier in the Instant Pot. The result is a light, fluffy, cotton-soft Japanese style cheesecake made in much less time.

A few weeks ago I shared with you my results in making the 3 Ingredient Japanese Cheesecake. While I enjoyed the results, I wanted to find a way to make the process even easier. And now I have!
a slice of Japanese Cheesecake
I may never go back to making Japanese cheesecake the traditional way. This method is so convenient with delicious results.
a close-up of Japanese Cheesecake
What I love about this recipe is that it cooks faster than the oven method and you don’t need a water bath. The cake does shrink after it’s finished, but it doesn’t collapse and the end result is a soft and fluffy Japanese-style cheesecake.

You can eat it right away but for best results, refrigerate for several hours as it will allow the cheese flavor to develop more fully. This is usually recommended for any Japanese-style cheesecake.close-up of one piece of Japanese Cheesecake

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Special Tools for this Recipe

Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart version)* | Wilton 6 x 3 inch round cake pan*

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Instant Pot 3 Ingredient Japanese Cheesecake

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Japanese
Servings: 5 servings
Light and fluffy Japanese-style cheesecake is even easier in the Instant Pot.

Ingredients:

  • 3 large eggs
  • 4 oz white chocolate chips
  • 4 oz full fat cream cheese softened to room temperature

Directions:

  1. Line the inside of your cake pan with parchment paper. To properly line your cake pan, cut a circle that will fit the bottom of the pan and a long strip that covers the rest of the inside of the pan. Spray the inside of your cake pan with a cooking oil spray before lining with the parchment paper pieces so that the parchment paper stays in place.
  2. Separate your eggs. Keep the egg whites in the fridge until ready to use. Make sure your egg whites do not touch any oil, water or other ingredients or they will not whip to a meringue state if contaminated.
  3. Melt chocolate either over the stove or the microwave. For the stove you can use a double boiler, or melt the chocolate in a large glass bowl sitting on top of a simmering small pot of water. For the microwave method, microwave at 20 second intervals, stirring in between, until chocolate is completely melted and smooth.
  4. Add in the cream cheese and whisk until smooth. If your cream cheese is still too hard, soften slightly in microwave. Make sure your batter is completely smooth before adding in the egg yolks. Add in the egg yolks and whisk until smooth.
  5. Beat your egg whites on high speed with an electric mixer until glossy, stiff peaks form. Make sure they are stiff peaks and not just soft peaks (The tips of the peaks should stand straight up rather than fold over. Check out this reference guide). This is key to keeping your cake from collapsing.
  6. Add one third of the egg whites to your yellow batter. Gently fold in the egg whites with a spatula until just incorporated and there are no large lumps or large white streaks. Fold in another one-third. Fold in the final one-third.
  7. Pour batter into prepared cake pan.
  8. Add 1 1/2 cups of water to your Instant Pot. Place the trivet that came with the pot inside. Place your cake pan directly on top of the trivet, so that it should not touch the water.
  9. Seal your Instant Pot. Set to manual, high pressure, for 17 minutes. Allow the cake to naturally release as it will continue to cook and set during the natural release.
  10. Once the natural release is finished, carefully remove cake from pan. For best tasting results, refrigerate for several hours as it will allow the cheese flavor to more fully develop. However, the cake can be eaten right away but it will have a more eggy souffle-like taste. This is normal for Japanese-style cheesecakes. You cake will also shrink as it cools, but it should not collapse. Dust with powdered sugar before serving.

Notes:

I used the Instant Pot 7-in-1 Multi-Functional Pressure Cooker (6 Quart Version)* and Wilton 6 x 3 inch round cake pan* to make this recipe

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

All images and content are © Kirbie's Cravings.

 

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Instant Pot 3 Ingredient Japanese Cheesecake

32 comments on “Instant Pot 3 Ingredient Japanese Cheesecake”

  1. Wow, this cooked up so nicely. It’s chilling now but if it tastes as good cooked as the raw batter did, I’m happy!

  2. I would like to make this in a 7 inch push pan. Do I need to adjust the cooking time?

    • yes you would need to adjust time. I don’t know by how much as I have not tried it myself. Also, I’m not sure if a 7 inch pan would fit? inside the pot.

  3. Have you tried this using chocolate chips??

    • I have not. They might sink to the bottom, I’m not sure. Also the flavor of the cake is pretty delicate so the chocolate flavor might overwhelm, but you can definitely try it out

  4. What do you think about adding 1 tbsp of matcha to make a green tea version?

    • I think making a matcha flavored one sounds great. 1 tbsp might not be enough though to get a good green tea flavor and color

  5. Does it need to be full fat cream cheese? Thanks for the recipe!

  6. I have four 4 inch round springform pans….and two 4 inch round springform pans….can we stack pans on top of each other off center ? to get four cheesecakes done at once?  
    Also, does time get shortened if smaller pans are used – distributing the same amount of batter.?

    • The cooking time would change for the smaller pans. It might actually take longer as they would be thicker. I have not tried stacking two pans so I’m not sure what the result would be.

  7. How would I adjust this recipe for the 3qt duo mini IP?

  8. Baking newbie here. Is the parchment paper necessary? Or can I coat the pan well with butter or oil before I bake?

    • you should definitely use the parchment paper! otherwise it will be very hard to remove the cake even if you oil the pan.

  9. Do you need to cover the cake batter and pan with foil before pressuring it so extra moisture doesn’t collect on the cake top?

  10. What type of pan do you use??

  11. Should the baked cake stay in the pan and parchment paper during the cooling period in the fridge?

    • No, it’s best to remove the cake right away as stated in the last step. And then you can cool the cake in the fridge without the pan.

  12. Mine doesn’t jiggle much. Is this because of the size or did I mess up a step somewhere. I’ve never had Japanese cheesecake before but it’s been on my list of things to try for a while.

  13. I made this over this past weekend. It sunk in overnight as expected, but it was delicious. I surrounded it with fan cut strawberries.

  14. Hi, am I able to cook this in a regular oven as I don’t have an instant cook pot?? Thankyou Vivien ?

  15. My cheesecake seemed oily and was pretty caved in after taking it out of the pot. I feel I followed all the steps exactly. What could cause that?

    • it sounds like your batter separated during cooking and your egg whites didn’t lift the cake as it should. Your batter may have separate if it wasn’t uniform before adding in the egg whites. And when you add in the egg whites, they need to be gently folded in so that they don’t lose the air whipped into them.

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