Instant Pot Japanese Cheesecake
Instant Pot Japanese Cheesecake is a light and airy dessert that combines rich creaminess with an effortless cooking method. This delightful cheesecake, made in your Instant Pot, transforms simple ingredients into a show-stopping treat perfect for family gatherings or a sweet indulgence after dinner. With its delicate flavor and luxurious texture, it promises to impress everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 8 people 1x
- Category: Dessert
- Method: Baking
- 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
- 2 tbsp cornstarch
Instructions
- Grease an 8-inch round cake pan with nonstick spray.
- In a mixing bowl, blend softened cream cheese and sugar until smooth.
- Add eggs one at a time on low speed to incorporate air without bubbles.
- Mix in heavy cream, vanilla extract, and cornstarch until silky.
- Pour batter into the prepared pan and gently shake to remove air bubbles.
- Add 1 cup of water to the Instant Pot, place the trivet inside, and set the cake pan on top. Cook on high pressure for 30 minutes followed by a natural release for 10 minutes.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 18g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Ensure your cream cheese is at room temperature for easy mixing. Experiment with flavors such as lemon zest or matcha for unique variations. Store leftovers in an airtight container in the fridge for up to three days and reheat gently.