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.
Table of Contents
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.
Need more ideas? Check out What To Serve With Cheesecake for 15 sweet options.
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. It will take 15-30 minutes.
Open the lid, take the cheesecake out and let it cool before serving.
More Cakes
Instant Pot Peanut Butter Cheesecake
Instant Pot Bundt Cake (easy)
Instant Pot Chocolate Cake (easy)
Instant Pot Cheesecake
Ingredients
- 3 large eggs
- 4 ounces cream cheese
- 4 ounces white chocolate
- 1 teaspoon orange extract optional
- 1 ½ 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 ½ 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 is complete, 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
Video
Notes
The Instant Pot Cheesecake Chronicles
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?
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!
Can i add olive oil in the recipe? Thanks
Hmm, I think it would weigh it down and make the texture more dense.
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
Yes, it is pretty shallow, that's ok! Sounds like a good idea.
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.
Is there any way to make this recipe with vegan cream cheese?
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.
Do you think I can use plant based cream cheese?
It will likely have a different texture, but you could try it!
Love it
If I doubled this cheesecake recipe, how much time would I need to set the IP to? Still 17 mins? Or more time?
As long as the Instant pot is the same size (6 quarts), the cooking time stays the same (17 minutes).
Can I use dark chocolate vs white
Yes you can. Please note you will get a different color and taste.
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.