Make this 3-ingredient, simple, healthier, Instant Pot Japanese cheesecake.
Japanese cheesecake is lighter, more airy, and less sweet compared to New York cheesecake.
It’s more souffle-like because of the whipped egg whites, but still uses cream cheese.
It can be served warm or chilled. When chilled, it becomes more dense and creamy vs bouncy and jiggly when warm.
Both are delicious! I chilled mine overnight.
Keep leftover cheesecake in the fridge!
This recipe just uses cream cheese, white chocolate, and eggs.
It’s simple to make, but very important is stirring the chocolate after every 30 second so it doesn’t burn when you’re melting the chocolate in the microwave and folding the egg whites into the cream cheese mixture gently to not break the air bubbles- this will create the airy texture that Japanese cheesecake is known for!
Here is my burnt chocolate chips because I let it heat up for 1 min (instead of 30 sec) intervals in the microwave.
I also used light cream cheese- it’s lower in fat and calories. It’s 30% less calories than regular cream cheese and you can’t tell that a lower fat cream cheese was used in this recipe! It’s still rich and creamy.
If you’re looking for a lower-sugar option, there are also sugar-free white chocolate chips. I haven’t tried this recipe with sugar-free chocolate chips, but I can’t see why it wouldn’t work!
For 1/8 of this cheesecake, it is 133 calories.
3 Ingredient Japanese Cheesecake Recipe (Instant Pot)
Equipment
- Pressure Cooker (Instant Pot)
Ingredients
- 1/2 cup White chocolate chips
- 1/2 cup Cream cheese reduced fat
- 3 Large eggs
Instructions
- Line a 7 cup glass storage container with parchment paper. Outline the bottom of the container with a pencil and cut it out. Then line the sidess of the container with parchment paper- use spray oil on the sides of the container to keep the paper “glued” to thee glass.
- In a medium bowl, add chocolate chips and melt it in 30 second intervals in the microwave. Stir after every interval. It took me about 2.5 minutes to melt, but depends on your microwave.
- Mix cream cheese to melted chocolate chips and stir until combined.
- Separate egg yolks and egg whites. Stir egg yolks into cream cheese mixture until combined.
- Use a hand mixer, stand mixer, or hand whisk (least preferred method) to whisk egg whites to create stiff peaks. Stiff peaks means the egg whites adhere to the whisk when placed upside down.
- Gently fold the egg white mixture into the cream cheese mixture. Add 1/2 of the egg white mixture at a time.
- Pour mixture into the lined glass storage container. Place on a trivet in the Instant Pot with 1.5 cup of water in the pot. High pressure for 17 minutes and natural release.
0 Comments