Instant Pot Japanese Cheesecake
Instant Pot Japanese Cheesecake is a dreamy, fluffy dessert that melds the rich creaminess of cream cheese with an airy texture, making it a showstopper for any gathering. This effortless treat comes together quickly in your Instant Pot, delivering a melt-in-your-mouth experience that’s both light and indulgent. Perfect for special occasions or a cozy night in, this cheesecake is sure to impress your family and friends with minimal effort.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Prepare by softening the cream cheese and measuring all ingredients.
- In a bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Whip heavy cream in a separate bowl until soft peaks form, then gently fold into the mixture.
- Stir in vanilla extract and flour until just combined.
- Pour the batter into a greased springform pan. Place on a trivet in the Instant Pot with one cup of water.
- Close the lid and cook on high pressure for 30 minutes. Allow natural pressure release for 10 minutes before opening.
- Cool completely before serving chilled or at room temperature.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 210
- Sugar: 10g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 75mg
Keywords: Ensure your cream cheese is at room temperature for easy mixing. Experiment with flavors by adding lemon zest or matcha powder for an interesting twist. Top with fresh fruits or chocolate sauce for added indulgence.