3 Ingredient Japanese Cheesecake Recipe (Instant Pot)
Easy, healthier, Japanese cheesecake recipe with just 3 ingredients!
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.