Instant Pot Japanese Cheesecake

Name: Instant Pot Japanese Cheesecake
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 3 large eggs; 4 ounces cream cheese; 4 ounces white chocolate; 1 teaspoon orange extract; 1 ½ cups water

Recipe by Sam Rivera · Updated May 2026

Instant Pot Dessert Cake Asian-Inspired

This light and airy Japanese cheesecake gets its fluffy texture from whipped egg whites and a gentle steam bake in the Instant Pot. Cream cheese and white chocolate add a subtle sweetness you'll love.

⏱ 25 mins

Japanese

Servings 5

Ingredients

3 largeeggs

4 ouncescream cheese

4 ounceswhite chocolate

1 teaspoonorange extract

1 ½ cupswater

Nutrition

238 caloriesCalories

Per serving · Values are estimates

Instructions

Take the cream cheese out of the fridge about an hour before you start so it can soften.

Separate the egg yolks from the whites, then pop both back in the fridge until you're ready to use them.

Melt the white chocolate in the microwave, then mix it with the softened cream cheese until it's smooth and lump-free.

Add the egg yolks and a dash of orange extract to the chocolate mixture and stir until everything blends together nicely.

Pull the egg whites out of the fridge and beat them with an electric mixer until they're stiff and glossy—like stiff peaks you can tip the bowl over without spilling.

Gently fold the beaten egg whites into the chocolate mixture, working slowly to keep the batter light and airy.

Line your cake pan with parchment paper, pour in the batter, then cover the top with foil to keep things tidy.

Put 1 ½ cups of water in the Instant Pot, place the trivet inside, and set the cake pan on top.

Seal the lid, cook on high pressure for 17 minutes, then let the pressure release naturally once it’s done.

Once the cooking’s finished, take the pan out, let it cool a bit, then chill in the fridge for at least 2 hours before slicing and serving.