Instant Pot Japanese Cheesecake

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Just 4 ingredients for a delicious cake: is it even possible? Of course, using your Instant Pot!

This light and fluffy dessert can be ready in less than 30 minutes. If you are a cheesecake-lover, don’t miss this delicious pressure cooker cheesecake recipe and don’t forget to send us a picture of your creation!

This cheesecake is a famous Japanese cheesecake, since it has no crust.

If you have not seen or tried one, you will soon realize why is it so famous. This Instant Pot Japanese cheesecake has only four ingredients and it is made with a minimum of the equipment. The final results are astonishing – a soft, fluffy, and mild cheesecake without any crust. The taste of the cheesecake is just perfect. It is a combination of creamy cheese, sweet white chocolate and a hint of orange extract.

Recipe Video

Do I have to use orange extract?

It’s not mandatory, but the orange extract gives a really nice touch and makes things better.

Can I use other Extracts?

Yes. For this Instant pot cheesecake recipe you can use some other extracts as well, like banana, or vanilla.

Can I add crust?

If you want a cheesecake with crust, try this classic Instant Pot Cheesecake recipe.

How to serve?

When serving, make sure you serve the cake completely chilled. If you are looking for some garnishes, know that the Instant Pot Japanese cheesecake pairs the best with berries, especially strawberries.

How to separate eggs?

For this Instant Pot cheesecake recipe, you need to separate the eggs. Check out this video for 3 easy methods:

Do I have to have a big pressure cooker in order to make this recipe?

Not at all! You can make this cheesecake with a small pressure cooker and obtain the same perfect result.

How long should I put the cheesecake in the fridge?

Chill the cake for 2 hours or overnight before slicing and serving.

How To Make Japanese Cheesecake

Here are your ingredients:

Separate eggs to yolks and whites.

Melt chocolate in a microwave and combine it with cheese:

Add egg yolks and orange extract and keep stirring well:

Put aside.

On a separate bowl beat egg whites until firm:

Gradually fold the egg whites into the cheese mix in the first bowl. Stir until smooth.

pour into a lined springform or a disposable aluminum foil pan.

Place into the Instant Pot.

Add 1.5 cups of water and close the lid.

Cook for 17 minutes on high pressure. Once done, Allow the Instant Pot to release pressure naturally.

Open the lid, take the cheesecake out and let it cool before serving.

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Instant Pot Cheesecake

4.59 from 358 votes
Print Pin Rate
Course: Dessert
Cuisine: Japanese
Keyword: cream cheese, egg, Japanese Cheese Cake
Prep Time: 8 minutes
Cook Time: 17 minutes
Total Time: 25 minutes
Servings: 5

Ingredients

  • 3 large eggs
  • 4 ounces cream cheese
  • 4 ounces white chocolate
  • 1 tsp orange extract optional
  • 1 1/2 cups water for the Instant Pot

Instructions

  • Leave cream cheese out of the fridge for about 1 hour before cooking.
  • Separate yolks from egg whites and let them rest in the fridge until it’s time to use them
  • Melt chocolate in the microwave. Mix warm melted chocolate with cream cheese and stir until you obtain a smooth cream.
  • Add egg yolks, orange extract, and stir again until you obtain a soft and homogeneous batter.
  • Separately, beat your cold egg whites with an electric mixer, until they become stiff and glossy.
  • Slowly add your beaten egg whites to the other mixture, taking care of not forming any lumps and obtain a fluffy and smooth batter.
  • Line a cake pan with parchment paper.
  • Pour your batter into the cake pan and cover with foil.
  • Pour 1 1/2 cups of water into your Instant Pot.
  • Place a trivet in the bottom of the Instant Pot and place the cake pan on the trivet.
  • Close the lid and cook at high pressure for 17 minutes.
  • When cooking ends, wait for a natural pressure release.
  • Once done, open the lid and take out the pan.
  • Let it cool and refrigerate for at least 2 hours before serving.

Nutrition

Calories: 238kcal Carbohydrates: 15g Protein: 6g Fat: 18g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 1g Cholesterol: 128mg Sodium: 134mg Potassium: 133mg Fiber: 1g Sugar: 14g Vitamin A: 454IU Vitamin C: 1mg Calcium: 84mg Iron: 1mg

Video

Holiday Instant Pot Cheesecake

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This recipe is part of our 1001 Instant Pot recipes project, a huge collection of free, easy and delicious recipes.

64 thoughts on “Instant Pot Japanese Cheesecake

    1. A 7-inch spring form pan will be great for this recipe. Cover the top of the pan with a piece of foil tightly.

        1. You don’t bake it. You pressure cook it for 17 minutes, as the recipe states.
          Many cakes are steamed rather than baked. This is one of them.

    1. Thanks for pointing out. We have certified the recipes. This recipe of cheesecake has been also modified accordingly. There is also a variety of crust less cheesecakes. And this Japanese cheesecake is also a type of crust less cheesecake.Hope you will enjoy the corrected version of this recipe. 🙂

    2. LOL! Early cheesecakes had no crust. I have a recipe from a grand aunt, given to her by a friend, around 1900, and there is no crust. It’s not called “crustless,” either! That’s what I grew up knowing as cheesecake. It wasn’t “cheesepie”!

  1. I have made this twice before and both times it came out very strange – completely fell upon cooling, and didn’t taste good. So today I’m hoping third time’s a charm – it’s in the instant pot now. Before I used a different brand of pressure cooker. You wouldn’t think that would make a difference but you never know. Hopefully it will work this time because it looks so good – I can’t wait to try it!

    1. Try to follow the ratio of ingredients accurately. I hope you will love to enjoy this Instant Pot cheesecake.

    2. Ok, I officially give upon this cake! I have tried several different recipes, a Power Pressure XL, and an Instant Pot. When I took them out, they looked lovely and about 5 inches high. But by the time they cooled, they had shrunk down to about an inch and a half. The last one, in the Instant Pot, tasted good but was only about 1-2 inches tall. So I concede defeat….

      1. For your fallen cheesecake there is a trick that they use for angle food cake (sponge cake) do a ltitle research on letting it cool upside down. 🙂 cheers and good luck!

    3. These cheesecakes are much more difficult than this recipe makes it out to be! A couple of tips:
      Make certain that the eggs are at room temp when you start, not cold,
      Whisk the eggs to soft peak, not stiff peak, this makes a huge difference!
      Be very careful when mixing the beaten egg whites into the other ingredients. Do not knock the air out of the whites as that is the only raising agent. Add to the egg yolk mixture in 2-3 batches & slowly fold the it in. Treat it like a soufflé!

      Sorry Corrie but this is what works for me.

      1. I’m going to try this one this weekend.

        Living at a much altitude, I’ve learned to not over mix the cream cheese or the eggs, and adding a tablespoon of flour for every 8oz cream cheese keeps em from falling.

  2. Does the top of the cake brown when you put it on high pressure for 17 mins? Also, can I use a loose bottom cal tin instead of a spring form?

  3. Corrie, when you cook it in a Instant Pot will the bottom come out brown just like your picture? Or is there an additional step needed for that?

  4. What temperature should I set the IP at? And can you really cool it upside down? If so, I assume that you leave it in the tin.

  5. Its a JAPANESE cheesecake. They dont use a crust. Its healthier than American cheesecake. Basically a totally different dessert ‍♀️‍♀️‍♀️

  6. Hello, thanks for the recipe. I just tried it and I have 2 questions.

    1. Same question asked by Debbie C. How to you get the top brown?
    2. It tasted good but it more like an egg custard than the japanese cheesecakes I know, which I think are usually more spongy and feel like a really fluffy cake. Any idea what I’m doing wrong?

  7. Can you use sugar or powdered sugar instead of the white chocolate? If so, what proportions? I don’t like white chocolate. The crustless fact is great, we love cheesecake , but not the crusts.

    1. I think that the taste and texture will be quite different from my tests, but it is possible. Try to substitute it using a 1:1 ratio.

  8. Question, you mention using a disposable aluminum Pan. I don’t think I’ve seen a round aluminum pan and I doubt there’s a disposable spring form. I’d appreciate what disposable you’re mentioning and how would you get the cheesecake out of that pan? If there’s a secret way to remove it then could a 9” round, non-stick work? Sorry, my visual brain is asleep. Thank you so very much for giving me all of my go-to recipes.

  9. I got similar results to others. It tasted good but it was less than an inch thick. I cut the cake in half and put one on the other

  10. Did you answer the sub sugar for chocolate question? I got sick on chocolate when I was a kid and can’t eat it now without feeling sick. Does it make it taste chocolaty or can you not taste it at all? If it does have a chocolate taste, can you sub sugar? If so, how much?

    1. Hi Kristy, I don’t think you can taste it much but I don’t know how sensitive you are to it. I’m not exactly sure how substituting sugar would affect the texture, but it is worth a try!

  11. I’m keen to make this cheesecake,
    Just wondering if I could use a metal pudding tin with lid in the pressure cooker.

  12. Can the white chocolate be substituted for another ingredient? And if yes which one, I don’t care for white chocolate. Thank you!

  13. Hi, chocolate doesn’t work for me, although I love cheesecake! And I just got an instant pot. Any idea for something other than chocolate to add? Maybe this makes it a no-go, but I wanted to see….

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