Go Back
+ servings
Print Recipe
5 from 2 votes

3 Ingredient Japanese cheesecake made in the Pressure Cooker

Cook Time40 mins
Total Time40 mins
Servings: 6 - 8
Author: Jennifer


  • 3 Ingredient Japanese cheesecake ingredients:
  • 8 oz white chocolate I used the wilton candy melts
  • 8 oz cream cheese
  • 6 eggs
  • Optional Crust:
  • Graham crackers
  • 3 tbs butter


  • The very first thing you want to do is gather all of your ingredients and bowls. Gather 2 bowls to separate the eggs. You will need a mixer. You need a bowl to melt the chocolate in. You need a big bowl to whip the egg whites in. You also need to make sure your eggs are at room temperature.
  • You will also need to prepare the pan you plan to use to steam the cheesecake. I've made this recipe a few times and I've used a few different pans. I always make sure the pan can fit in my pressure cooker and I always make sure it's a deep pan so that it can hold all of these ingredients. In the photos of this recipe I used a 6x3 inch Wilton cake pan. I purposely used this pan to show you that you do not have to purchase a special pan for this recipe!
  • I do have a Fat Daddios 7 inch cake pan with a removable bottom that is super easy to use for this recipe but I didn't want you to think you had to purchase it. But, I will warn you, you will fall in love with the recipe and if you make it often I highly suggest getting this pan because it's awesome!
  • To prep my non cheesecake pan, I simply lined it with parchment paper. I cut out the exact bottom by drawing a circle around around the cake pan and cutting it out. I also cut out the sides with parchment paper too.
  • You will want to create a couple of handles with the parchment paper to help you grab the cheesecake out of the pan while it's still hot. This was just a couple of strips of parchment paper that I folded over to make these handles. I place them in the bottom of the pan before I laid down the circle in the bottom.
  • To start making the cheesecake, you will begin by melting your chocolate. You can do this by placing a bowl over a boiling pot of water and slowly melt it or you can microwave a bowl of chocolate at 20 second intervals. Careful doing the microwave method though. It goes fast. You need to stir the chocolate after every 20 second batch. The chocolate may still hold it's shape and you will never know it's melted until you touch it. It will only take about 2 or 3 times to completely melt it in the microwave. If you overdo it, you risk the chance of burning the chocolate and you will have to start all over.
  • Now mix the melted chocolate together with the cream cheese. I used the mixer to combine the ingredients into a creamy texture. By this time the mixture as cooled a bit. Set it aside and start separating the eggs.
  • You will need to separate the egg yolks from the egg whites.
  • Add the egg yolks to the cooled cream cheese mixture.
  • In a separate bowl, whip the egg whites until you get stiff peaks. This is the secret ingredient that allows the cheesecake to be light and fluffy!
  • Fold in the whipped egg whites into the batter.
  • Pour the cheesecake batter into the prepped pan as seen in the photos.
  • Pour 1 1/2 cups of water in the bottom of the pressure cooker and place the rack in the bottom of the pressure cooker.
  • Place the cake pan on the rack inside the pressure cooker and cook it on high for 40 minutes. Then do a quick release of the steam.
  • Allow the cheesecake to completely cool before serving it. I made this in the evening and let it cool overnight in the refrigerator.
  • You can sprinkle powdered sugar over the top and serve it cold. You can also serve it with fresh fruit on the top too! Yum!!