Instant Pot Three Ingredient Japanese Cotton Cheesecake is a creamy, yet light and airy cheesecake which wiggles and jiggles and is made in a pressure cooker.
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 Instant Pot, Mealthy MultiPot or 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 Instant Pot, Mealthy MultiPot or Pressure Cooker.
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Ingredients for Three Ingredient Japanese Cotton Cheesecake
- White Chocolate
- Cream Cheese
- …. and that’s all she wrote.
Best White Chocolate
The chocolate in the US hasn’t been very good for years. Too many fillers and ingredients to prevent the chocolate from melting in the warm weather.
Best Temperature for Ingredients
- When making cheesecakes and other baked goods, it is always best, unless otherwise stated, to have the cold ingredients at room temperature.
- For this Instant Pot Three Ingredient Japanese Cotton Cheesecake, only the cream cheese and egg yolks should sit out on your counter for about 30 to an hour. Depending on the climate in your area, this time will vary.
When making regular cheesecakes, it is important to check out my article on Instant Pot Perfect Pressure Cooker Cheesecake Tips Guide. There are more helpful tips and you will always have perfect cheesecake.
The chocolate can be melted using a 1-1/2 Quart Stainless Steel Saucepan or in the pressure cooker.
You know that white chocolate isn’t actually chocolate, right? It’s just a bunch of flavoring and oil, but, oh, how I love it. Another recipe which uses white chocolate is my Instant Pot Peppermint Milkshake Cheesecake. It is a fantastic recipe and is very popular, especially for Christmas dessert!
How to Melt Chocolate In Instant Pot
- The chocolate can be melted in the Instant Pot, Mealthy MultiPot or Pressure Cooker or on the stove.
- Grafiti Bands Cross Style or a homemade sling helps to lower in the bowl into the pressure cooker. The foil sling will be used later on to lower the 6″ Fat Daddio’s Push Pan into the cooking pot.
While the chocolate is melting prepare the egg whites.
Tips for Making Great Egg Whites
- Keep egg whites in refrigerator until ready to use.
- Use good electric hand mixer.
- Place the beaters from your mixer into the freezer!
This tip also works for my Perfect Homemade Whipped Cream recipe.
In this Instant Pot Three Ingredient Japanese Cotton Cheesecake recipe, make medium peaks for optimal results.
Egg Whites and Their Peaks
In working with egg whites, there is a term called “peaks.” It has to do with the firmness of the egg whites after beating. This is a very important step in making cakes and pies and the proper peak is needed for success.
What are Soft Peaks?
- If you remove the beaters from the bowl and turn them upside down, the peaks are just starting to hold. They will appear to be solid and then start to fall.
What are Medium Peaks?
- The tips of the peak will curl a bit, rather than standing at attention.
What are Hard or Firm Peaks?
- The peak will stand nice and firm.
Pro Tip: If the egg whites are mixed past the hard peak stage, they will soften up and become useless for making any firmness of peak.
Add the melted white chocolate to your room temperature cream cheese and whisk it together well.
What is Tempering?
- Tempering is when you take a hot ingredient and slowly incorporate it into a cold ingredient.
Check out my Instant Pot Greek Yogurt recipe to see tempered starter. Want to hear a joke? After seeing so many IP yogurt failures, I set off to figure out why and documented all issues in my 2016 yogurt post. Because so many people copy recipes (and take credit), I added in the tempering step, which is totally not necessary as the milk cools down enough. I just put that step in there to see who would copy that step and guess what? You guessed it…..so, now you know.
How to Temper Egg Yolks
- In this case, the warm cream cheese and chocolate mixture is slowly introduced to the cool eggs.
- Using a hand whisk to temper the egg yolks helps to add a bit of air too. This will prevent the eggs from becoming cooked and scrambled.
The egg yolk and hot cream cheese mixture should be nice and smooth and free of lumps.
Often times you will see an instruction telling you to “fold in” an ingredient. It is usually used for baking cakes and delicate egg dishes like a quiche. Speaking of quiches, try my Pressure Cooker Frosted Egg Cupcakes Frittata recipe. It’s not a quiche, but it sure is delish.
What Does it Mean to Fold In?
- To fold an ingredient into the main bowl with the balance of the ingredients means that you are not using any muscle or electric type of mixture.
- A spatula is used and in batches the foamy egg whites are slowing incorporated into the batter by gentle motions.
- The batter is then folded over the egg whites and it is repeated until all the egg whites have been used and folded into the batter.
Take time to incorporate the egg whites with the cream cheese mixture. You want to make sure to use a spatula, not a whisk. (Yes I know, I accidentally put my whisk in there before snapping the photo)
A Three Ingredient Japanese Cheesecake should be very light and airy unlike my famous Instant Pot New York Cheesecake with is dense and heavy.
A 6″ Fat Daddio’s Push Pan is ideal for this recipe. It will give you a nice height.
Slowly pour the cheesecake mixture into the prepared cheesecake pan.
Gently use your Homemade Foil Sling and lower the Pan into the Pressure Cooker.
Pro Tip: Cut four slits in the parchment paper, so that when you close the lid, it will protect the cake from too much condensation.
After cooking, the Instant Pot Three Ingredient Japanese Cheesecake should completely on a baking rack.
This ensures that the bottom is up off the counter and air can circulate around the pan. During the cooling time, the heat inside the cake will gently allow the cake to finish cooking and then cool.
Some people like putting an Apricot Glaze on the top and sides.
This Instant Pot 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.
More Instant Pot Cheesecakes to Make:
- Pressure Cooker Holiday Spice Peppernuts Cheesecake
- Pressure Cooker Meyer Lemon Cheesecake
- Pressure Cooker Banana Pudding Cheesecake
- Pressure Cooker Cherry Cordial Cheesecake Bites
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- 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
- Cuisinart Electric Hand Mixer
- 6″ Fat Daddio’s Push Pan
- Parchment Paper
- Homemade Foil Sling
- Stainless Steel Baking Rack
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Here is your handy printable recipe:
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- 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.
- Place beaters from electric mixer into the freezer.
- Use a saucepan, or follow directions below for melting in Instant Pot
- Break up the white chocolate bar and place into a bowl and cover with foil.
- Place two cups of water into pressure cooker and place a trivet. Place bowl on top of trivet.
- Lock on lid and close pressure valve. Cook at high pressure (most machines default to high pressure) for 5 minutes.
- When beep sounds, allow all pressure to release naturally.
- Remove bowl of melted chocolate and leave trivet with water in Instant Pot/Pressure Cooker.
Make Medium Peaks
- Remove beaters from freezer and egg whites from refrigerator.and whip into Medium Hard Peaks. Place them back in refrigerator, until needed.
- Use an electric beater and whip egg whites to form medium peaks.
- After medium peaks have formed, place bowl with egg whites back into the refrigerator until ready to use.
Cream Cheese Mixture
- In a mixing bowl, whisk the cream cheese until smooth,
- Slowly add in the melted white chocolate and blend together until smooth.
- Whisk egg yolks and temper. Add a bit of warm cream cheese/chocolate mixture to the beaten eggs and whisk together. Slowly drizzle in the tempered egg yolks to the cream cheese mixture and mix until smooth.
- With a spatula, carefully fold in cold egg whites, one-third at a time, until combined.
Prepare Cheesecake Pan for Baking
- Line cheesecake pan with a parchment round. Take a strip of parchment paper and line it around the pan, so that the parchment paper sticks up about 4 inches above the cake pan.
- Pour cheesecake mixture into prepared cheesecake pan and place on trivet in Pressure Cooker cooking pot.
- Cut four vertical slits in the parchment paper, so that the parchment will lightly fold over the cheesecake when you place the lid.
- Lock on lid and close Pressure Valve. Cook at high pressure for 15 minutes.
- When beep sounds, wait 15 minutes and then release the rest of the pressure.
- Remove lid and cheesecake. Place on baking rack and allow to cool for 45 minutes to an hour.
- Place in refrigerator overnight. Before serving top with apricot glaze or powdered sugar.