Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a quick, light and easy cheesecake, using only three ingredients.
Pressure Cooker Three Ingredient Japanese Cotton Cheesecake
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.
Cast of Ingredients for Pressure Cooker Three Ingredient Japanese Cotton Cheesecake
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.
Place a Parchment Round on the bottom of your pan and place Parchment Paper around the pan. Hey, it’s a Japanese cake, so I thought I should use Japanese parchment paper. 🙂
Slowly pour the cheesecake mixture into the prepared cheesecake pan.
Pressure Cooker Guide Making & Using Foil Sling
It is cheap to make and you will find yourself using it all your Pot in Pot cooking.
Gently use your Homemade Foil Sling and lower the Pan into the Pressure Cooker.
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.
Pressure Cooker Three Ingredient Japanese Cotton Cheesecake with Powdered Sugar
Some people like to sift powdered sugar on top. A dollop of Lemon or Lime Curd would be delicious on top of each slice!
Apricot Glazed Japanese Cotton Cheesecake
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.
Equipment Used
- 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 Cheesecake
Print Pin RateIngredients
- 3 large Eggs
- 120 grams Cream Cheese
- 120 grams White Chocolate Candy Bar
Topping
Instructions
- 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
PIN this Pressure Cooker Three Ingredient Japanese Cotton Cheesecake!
Pressure Cooker Three Ingredient Japanese Cotton Cheesecake
Help! I followed your recipe which was the same as what I’d seen on other blogs too. I’ve made Japanese cheesecake before, but I always made it in the oven. I figured I’d try this because it seemed so much easier. But my cake turned out completely soggy. What could have gone wrong? Did this happen to anyone else?
I’m sorry, without seeing you prepare, I would not know what has happened. Jill
I have made this at least 4 times in the last month… I love how simple this is and everyone loves the taste 🙂
I use a 7-inch pan in the 6QT Instant Pot, so I adjusted with an extra egg and 40 extra grams of the chocolate and cream cheese. However, each time I make it, the cake always sinks and becomes dense – looks way flatter than your pictures. I do cool it completely before putting in the fridge. Is there a way to make it look fluffier like yours? Should I adjust pressure cooker time (have been using the same time as in your recipe) or increase the ingredients even more?
Can I double the ingredients and do it in a 7″ for a larger cheesecake?
I don’t have a white chocolate candy bar but I do have some white baking chocolate from the Cake store can I use it and if so is there something else I have to do with it or add to it. The kind I buy when I make my white chocolate bark I just have to melt it and add my ingredients I don’t have to add any oil or butter to it
I very much want to try this, especially with Valrhona’s white chocolate! Anyway, how do you temper the eggs in this case — just add them bit by bit to the cream cheese mixture?
Do I take it out of the pan after cooling and before putting it in the fridge? Or after it’s been in the fridge overnight?
Hi Selene. Either way. You might feel more comfortable leaving it in the pan overnight. It is up to you. Enjoy. Jill
Not sure what I’m doing wrong but there’s a separation between the dense parts of the ingredients. It’s mixed well prior to putting it in the IP. But once I sliced it, I can see that there’s two different layers in the cake. One part fluffy, one part dense.
Hi Aaron. I have not seen that happen and since I am not there with you, I can’t say for sure. Are you making sure to evenly fold in the egg whites? Jill
I’m excited to try this recipe, but I have to disagree with your statement about white chocolate. If you buy “real” white chocolate, it is made from cocoa butter. Cocoa butter is made from cocoa beans. You can make great white chocolate with just cocoa butter, milk powder and sugar and vanilla, but it’s expensive. That is why the white chocolate you find in most stores is full of weird ingredients, the weird ingredients are cheaper.
Good quality white chocolate bars are going to cost you $6 or more, but they are awesome if you like white chocolate.
I have a couple of certificates in chocolate making and my father-in-law is a chocolatier! I think white chocolate gets a bad rap, so I want to debunk the myths!
Hi Jasmine~
Yes, I understand and agree. Most of the white chocolate you see in stores is junk. I love white chocolate. I am not a chocolate lover, but I am a white chocolate lover. When I buy chocolate, I try to buy the best. 🙂 Jill
It’s in my 8 quart Instant Pot right now – can’t wait!
However, I used an 8″ Fat Daddio pan for mine, and it looks like it might be a little on the “thin” side. If I were to double the recipe would the cook time change?
when you say “allow all pressure to release naturally”, do you mean not open the pressure valve and let the pressure dissipate on its own with the lid closed?
So I totally missed the part about cooling completely before putting in the fridge 🙁 it kind of deflated and got dense so I ruined the consistency right?
I was standing in a long line at Joann reading this. Looked to my right and saw that they had European white chocolate on their candy shelf. Done! Looked to my left and there was a 6″ springform pan 25% off. Done! How weird is that?? I will bake it tonight and try to remember to comment my results!
Ok. Sorry for the dumb question. I know that if you have a graham cracker crust you must want to slide the cheese cake off the bottom of the pan when you remove the spring section. Do you want to do the same thing with the Cotton Cheese cake?
Hi Mark~
The cake should slide right off the base. Are you using the parchment on the bottom? Jill
The recipe calls for 120 grams of cream cheese. That is approximately half of a cream cheese block, which is approximately 4oz. Is that accurate? Other recipes I’ve seen call for 16 ounces of cream cheese and would go into a 6 or 7 inch pan.
Did you use all 8 ounces of cream cheese? I thought 120 grams was about 4 ounces?
Hi Jill, my daughter is allergic to fillers found in a typical white chocolate bar. Can I use pure cacao butter, vanilla and sweetener in place of the chocolate bar? Also, is there a reason we can’t increase the recipe by 1/3 and use the 8″ pan?
Is the time the same if I use small mason jars instead?
Want to make this cotton cheesecake today and I only have the one ring. I used your paper towel and foil cover tip for the other cheesecake recipe on your site. It worked great, my cheesecake had no savory smell. Can I use the same step for this recipe I want to avoid the cheesecake smelling like the savory dish I made yesterday.
I am so glad you said that American chocolate isn’t good because English chocolate has become the same now that Cadbury’s chocolate is American owned, so don’t buy Cadbury’s for this recipe. Did you know that most American chocolate is now made with Palm Oil which is very bad for humans and they are burning down rain forests to grow more. I am definitely going to give this recipe a try. It looks yummy!
No way is American-made Cadbury on the same level as Hershey’s. Cadbury still beats Hershey by a mile.
i think both of them have failed. both took the milk out of their chocolate to make Halal Easter candy, and it changed the taste of them both. i dont eat Hersheys or Cadbury anything, because they just dont taste right anymore.
Cadbury recently made all of their chocolate Halal, which changed the taste of it, it has nothing to do with being an American company. trust me, the American people complained very loudly, because they changed the recipe, so that they could make Halal Easter Candy. can i get a WUT?
Oh my. WUT from me. Jill
Is there a way to make this with dark chocolate, so to stay more Paleo friendly?
I only have a 7 inch pan. Can i still make this?
Hi Min~
Absolutely.
Jill
Does a 7-inch pan change the cooking time?
Can the chocolate be left out? Not a fan..
Margie, the white chocolate you mean? No, it won’t taste right with just eggs and cream cheese.
Jill
I’ll have to try this recipe! I love Japanese cheesecake- not a fan of the NY style ones, and wanted to try cheesecake out in the IP. Thank you!
Hi Tiphanie~
Thank you for visiting. Let me know how you like the recipe.
Jill
I was so eager to make this recipe, but bought milk chocolate instead of white chocolate…with disasterous results:
https://s3.amazonaws.com/static.caloriecount.about.com/images/medium/lindt-swiss-classic-milk-39358.jpg
Isn’t this packaging misleading?! I’ll try again!
Hi Eliza~
Thank you for your message. That photo sure is misleading. You might want to contact the seller, as that photo is clearly white chocolate. I am glad you will try again. Let me know.
Jill
If you like blue cotton candy, try a raspberry glaze on the cake.
Blue cotton candy is called “Blue Raspberry” in the industry.
Ruaidhri~
Blue Cotton candy is my favorite! I bet that would be delicious.
Thank you for your comment.
Jill