Instant pot Japanese cheesecake

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Separate egg yolks from egg whites. Put egg whites in a bowl in the refrigerator to chill.

Step 2

Mix cream cheese and milk in a sauce, pan and warm on low heat on the stove. Do not boil. Stir frequently until mixture is combined and smooth with no lumps. Remove removed from heat and let it cool.

Step 3

In a mixing bowl mix the separated, egg yolks with vanilla and half of the sugar. Whisk and smooth. Add cream cheese mixture and combine. Sift flour into this mix mixture. Add corn, cornstarch and salt. Mix to combine well with no lumps.

Step 4

Remove bowl of egg whites from refrigerator. Add cream of tartar or lemon juice. Beat until foamy and then add remaining sugar. Now whisk until the mixture forms peaks.

Step 5

Mix a few spoons of the meringue into the cream cheese mixture and combine thoroughly. Now fold the remaining meringue into this mixture, gently until combined.

Step 6

Please parchment paper at the bottom of a six or 7 inch baking pan or a springform pan. Butter and flour the inside of the pan pour the mixture into the pan.

Step 7

Add 1 1/2 to 2 cups of water to the instant pot and place the cake pan with the trivet at the bottom of the pot. Use a slang made out of foil so you can get the pan out easily.

Step 8

Secure the lid and seal. Set to high-pressure and Cook for 22 minutes. Keep warm off. Once done, leave it too naturally release.

Step 9

Carefully remove the trivet and baking pan from the pot using the sling. Let it cool. Remove the cake from pan. It can be eaten right away. But it will taste better if chilled overnight.