Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a quick, light and easy cheesecake, using only three ingredients.
With the Cheesecake craze going on, and people messaging me about a Japanese “Cotton” Cheesecake, I just had to see what all the fuss was about and if I could convert the Japanese Cotton Cheesecake to the Pressure Cooker.
This recipe went viral when Chef Ochikeron brought it to the attention of the World, using just three ingredients.
This is Chef Ochikeron’s “Three Ingredient Japanese Cotton Cheesecake,” converted to the Pressure Cooker.
Eggs, White Chocolate and Cream Cheese, and that’s all she wrote.
The cream cheese needs to be at room temperature, so make sure you take it out of the refrigerator, first thing and place it on your counter.
Next thing is to separate the egg whites from the yolks, place the egg whites into the refrigerator and place the beaters from your mixer into the freezer.
Melting the chocolate is next. You guys know that white chocolate isn’t actually chocolate, right? It’s just a bunch of flavoring and oil, but, oh, how I love it.
Don’t use Hershey’s or Nestles and try to get a European, Australian, anything but US, chocolate bar. We just don’t have good chocolate in this Country.
If you have Grafiti Bands Cross Style, put one around your bowl, if not, use my method to make a homemade sling and lower the bowl into the Pressure Cooker and then place a paper towel on top. While the chocolate is melting………
Alternatively, you can melt the White Chocolate Bar in a double boiler on the stove top.
Grab the Beaters out of the freezer and whip the egg whites until Medium Hard Peaks form.
You should be able to lift up the beaters and see little peaks. If you turn the bowl over (like I am attempting to do, while attempting to take a really bad photo), the egg whites should stay in place and not move.
At that point, put the bowl of egg whites back into the refrigerator, until needed.
Add the melted white chocolate to your room temperature cream cheese and whisk it together well.
After mixing the melted white chocolate with the cream cheese, temper the egg yolks. This just means that you take some of the hot cream cheese mixture and add it to the eggs to bring them up to temperature without scrambling them and then add that to the warm mixture.
Whisk the egg yolks into the cream cheese mixture, so that it is nice and smooth.
Gently and I mean gently, incorporate the egg whites into the cream cheese mixture, one-third at a time until you have a nice and smooth batter. Don’t forget to scrape the sides to fold in the eggs.
After the egg whites have been incorporated into the cream cheese mixture, prepare your 6 inch cheesecake pan. I would not go any bigger than a 6 inch pan.
Slowly pour the cheesecake mixture into the prepared cheesecake pan.
It is cheap to make and you will find yourself using it all your Pot in Pot cooking.
Cut four slits in the Parchment Paper, so that you close the lid, it will protect the Pressure Cooker Three Ingredient Japanese Cotton Cheesecake from the condensation.
Completely cool the cake on a Baking Cooling Rack and then place into the refrigerator overnight.
Some people like putting an Apricot Glaze on the top and sides.
This Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is very fluffy and light and is supposed to melt in your mouth, like cotton candy. I love blue cotton candy. I want some blue cotton candy.
- Instant Pot DUO80 (8 Quart)
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Stainless Steel Trivet
- 1.5 Quart Stainless Steel “Pot in Pot” Bowl
- KitchenAid Hand Mixer
- 6″ Fat Daddio’s Push Pan
- 2 quart Slow Cooker
- Stainless Steel 3 Quart Saucepan
- Parchment Paper
- Homemade Foil Sling
- Baking Cooling Rack
- Apricot Glaze
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Here is your handy printable recipe:
Pressure Cooker Three Ingredient Japanese Cotton CheesecakePrint Pin Rate
- 3 large Eggs
- 120 grams Cream Cheese
- 120 grams White Chocolate Candy Bar
- Separate egg whites from yolks and place egg whites in the refrigerator and mixing beaters in freezer.
- Temper the white chocolate by breaking up the chocolate and place the pieces in a bowl on a trivet inside your Pressure Cooker cooking pot, with 1 cup of water. Cover with a paper towel.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 5 minutes and allow all pressure to release naturally.
- Remove beaters from freezer and egg whites from refrigerator and whip into Medium Hard Peaks. Place them back in refrigerator, until needed.
- In a mixing bowl, whisk the cream cheese, remove the white chocolate from Pressure Cooker and blend together until completely combined.
- Temper the eggs and then add them to the cream cheese mixture and combines.
- Add fold in the egg whites, one-third at a time, until combined.
- Prepare your cheesecake pan by lining it with parchment on the bottom and around the side.
- Pour cheesecake mixture into prepare pan and place on trivet in Pressure Cooker cooking pot. Add 1.5 cups of water to Pressure Cooker cooking pot. Cut four slits in the parchment paper, so that it will lightly fold over the cheesecake when you place the lid.
- Lock on lid and close Pressure Valve.
- Cook at High Heat for 17 minutes and then allow all pressure to release naturally, about 15 minutes.
- Place in refrigerator overnight and top with powdered sugar or Apricot Glaze