Instant Pot Cheesecake

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
Calories 244kcal


  • 3 large eggs
  • 4 ounces cream cheese
  • 4 ounces white chocolate


  • 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).


Calories: 244kcal