Instant Pot Japanese Cheesecake
Instant Pot Japanese Cheesecake is a heavenly dessert that perfectly balances lightness and richness. This fluffy cheesecake combines creamy vanilla notes with a refreshing hint of citrus, creating an indulgent treat that’s perfect for any occasion. Ideal for impressing guests or enjoying a sweet moment alone, this easy-to-make recipe offers café-style bliss right in your kitchen. Simply follow the steps to create a stunning dessert that will leave everyone wanting more!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Ingredients
Scale
- 8 oz cream cheese (room temperature)
- 1/2 cup granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
Instructions
- Prepare your ingredients by ensuring they are at room temperature.
- In a mixing bowl, beat cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing thoroughly after each addition.
- Gently fold in heavy cream, vanilla extract, and lemon juice until just combined.
- Pour water into the Instant Pot and place a trivet inside. Grease a springform pan and pour in the batter.
- Cover the pan tightly with foil, place it on the trivet, lock the lid, and set to high pressure for 30 minutes.
- Allow natural release for 10 minutes before quick-releasing any remaining steam.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 250
- Sugar: 16g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 100mg
Keywords: - Ensure all ingredients are at room temperature for smoother mixing. - Customize flavors with matcha powder or chocolate for unique variations. - Top with fresh fruits or whipped cream for added indulgence.