Three 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!
I may never go back to making Japanese cheesecake the traditional way. This method is so convenient with delicious results.
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.
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Instant Pot 3 Ingredient Japanese Cheesecake
- 3 large eggs
- 4 oz white chocolate chips
- 4 oz full fat cream cheese softened to room temperature
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Pour batter into prepared cake pan.
- 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.
- 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.
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.