Instant Pot Japanese Cheesecake (Print Version)

# Ingredients:

01 - 3 large eggs
02 - 4 ounces cream cheese
03 - 4 ounces white chocolate
04 - 1 teaspoon orange extract
05 - 1 ½ cups water

# Instructions:

01 - Leave cream cheese out of the fridge for about 1 hour before cooking.
02 - Separate yolks from egg whites and let them rest in the fridge until it’s time to use them.
03 - Melt chocolate in the microwave. Mix warm melted chocolate with cream cheese and stir until you obtain a smooth cream.
04 - Add egg yolks, orange extract, and stir again until you obtain a soft and homogeneous batter.
05 - Separately, beat your cold egg whites with an electric mixer, until they become stiff and glossy.
06 - Slowly add your beaten egg whites to the other mixture, taking care of not forming any lumps and obtain a fluffy and smooth batter.
07 - Line a cake pan with parchment paper.
08 - Pour your batter into the cake pan and cover with foil.
09 - 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.
10 - Close the lid and cook at high pressure for 17 minutes.
11 - When cooking is complete, wait for a natural pressure release.
12 - Once done, open the lid and take out the pan. Let it cool and refrigerate for at least 2 hours before serving.

# Notes:

01 - Serve with strawberries or cherries for a perfect dessert.

Back