Description
A light and airy dessert that delivers cloud-like texture and nostalgia in every bite, all made conveniently in your Instant Pot.
Ingredients
Scale
- 8 oz full-fat cream cheese
- 1/2 cup granulated sugar
- 3 large eggs
- 1/2 cup heavy cream
- 1 tsp pure vanilla extract
- 2 tbsp all-purpose flour
Instructions
- Prepare your Instant Pot by placing a sturdy trivet at the bottom and adding one cup of water.
- Line the bottom of an 8-inch springform pan with parchment paper.
- In a mixing bowl, beat together cream cheese and granulated sugar until smooth.
- Gently add the large eggs one at a time, mixing well after each addition.
- Mix in the heavy cream and vanilla extract until just combined.
- Fold in the flour until incorporated.
- Pour the batter into the prepared springform pan and place it on the trivet inside the Instant Pot.
- Seal the lid and cook on high pressure for 30 minutes.
- Allow the cheesecake to cool naturally as the pressure releases.
Notes
Serve with ice cream or fresh berries for a delightful treat. Best enjoyed chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Pressure Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 150mg