Instant Pot Japanese Cheesecake

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Instant Pot Japanese Cheesecake is light and fluffy and cooks perfectly in your pressure cooker.

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INGREDIENTS – 6 large eggs – 1 cup of white melting chocolate – 1 cup of softened cream cheese – One springform pan for instant pot – Parchment paper to line pan

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First start by separating your eggs whites from yolks. Put the bowl of eggs whites back in fridge until later.

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Then in a mixing bowl add your cream cheese. You want it to be soft. Can heat it in microwave for 30 seconds if you need it softer.

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Then in a separate bowl add your chocolate and melt in microwave on 30 second intervals. Stirring in between.

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