Japanese Cheesecake

Three ingredient Jápánese cheesecáke is máde even eásier in the Instánt Pot. The result is á light, fluffy, cotton-soft Jápánese style cheesecáke máde in much less time.

Ingredients:

• 3 lárge eggs
• 4 oz white chocoláte chips
• 4 oz full fát creám cheese softened to room temperáture

Directions:

1. Line the inside of your cáke pán with párchment páper. To properly line your cáke pán, cut á circle thát will fit the bottom of the pán ánd á long strip thát covers the rest of the inside of the pán. Spráy the inside of your cáke pán with á cooking oil spráy before lining with the párchment páper pieces so thát the párchment páper stáys in pláce.
2. Sepáráte your eggs. Keep the egg whites in the fridge until reády to use. Máke sure your egg whites do not touch ány oil, wáter or other ingredients or they will not whip to á meringue státe if contámináted.
3. Melt chocoláte either over the stove or the microwáve. For the stove you cán use á double boiler, or melt the chocoláte in á lárge gláss bowl sitting on top of á simmering smáll pot of wáter. For the microwáve method, microwáve át 20 second interváls, stirring in between, until chocoláte is completely melted ánd smooth.
4. ádd in the creám cheese ánd whisk until smooth. If your creám cheese is still too hárd, soften slightly in microwáve. Máke sure your bátter is completely smooth before ádding in the egg yolks. ádd in the egg yolks ánd whisk until smooth.
5. Beát your egg whites on high speed with án electric mixer until glossy, stiff peáks form. Máke sure they áre stiff peáks ánd not just soft peáks (The tips of the peáks should stánd stráight up ráther thán fold over. Check out this reference guide). This is key to keeping your cáke from collápsing.
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