Instant Pot Japanese Cheese Cake

Just 3 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 it and don’t forget to send us a picture of your creation!

You can also make it with a small pressure cooker and obtain the same perfect result.

Check out the best Instant Pot Recipes for more.

Instant Pot Cheesecake
4.21 from 262 votes
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Course: Dessert
Cuisine: Japanese
Keyword: cream cheese, egg, Japanese Cheese Cake
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 29 minutes
Servings: 5
Ingredients
  • 3 large eggs
  • 4 ounces cream cheese
  • 4 ounces white chocolate
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 chips in microwave. Mix warm melted chocolate with cream cheese and stir until you obtain a smooth cream.
  • Add egg yolks 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.
  • Cover with foil.
  • Pour 1 1/2 cups of water into your Instant Pot and place the trivet correctly.
  • Place your cake pan onto the trivet.
  • Cook at high pressure for 17 minutes.
  • Let the steam release naturally and carefully remove your cake from the trivet.
  • Let it cool and serve hot, warm or even cold (keep it in the fridge if you are not serving it right away).
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26 thoughts on “Instant Pot Japanese Cheese Cake

    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. 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. 🙂

  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!

  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?

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