Instant Pot Cheesecake
cream cheese, egg, Japanese Cheese Cake
for the Instant Pot
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.
Recipe from Corrie Cooks -
Instant Pot Recipes