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5 from 1 vote

Pressure Cooker Three Ingredient Japanese Cotton Cheesecake

Pressure Cooker Three Ingredient Japanese Cotton Cheesecake is a quick, light and easy cheesecake, using only three ingredients.
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Dessert
Cuisine: Japanese
Servings: 6 servings
Author: Jill Selkowitz

Ingredients

  • 3 large Eggs
  • 120 grams Cream Cheese
  • 120 grams White Chocolate Candy Bar

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