• 4.3 ounces (120 g) Cream cheese)
  • 3 large eggs 1 (4.3 ounces) or (120 g) white chocolate candy bar
  • Topping: Apricot glaze or powdered sugar


  1. Separate the yolks from the eggs.
  2. Place the mixing beaters and egg whites in the freezer.
  3. Break up the white chocolate and put the pieces on a trivet in the Instant Pot with one cup of water in the pot.
  4. Lock the lid, and close the pressure valve. Cook for five minutes on high pressure, and use the NR feature.
  5. Whip the egg whites to medium-hard peaks. Place back in the refrigerator.
  6. In a mixing dish, whisk the cream cheese.
  7. Remove the chocolate from the IP and blend the ingredients.
  8. Briefly, whip the eggs and add them to the mixture.
  9. Fold in the egg whites (1/3 at a time) until completely blended.
  10. Line a cheesecake pan with parchment paper making sure to cover all sides.
  11. Dump the mixture into the cake pan; put it on a trivet in the pot.
  12. Add one and one-half cups of water to the pot.
  13. Cut four slits into the parchment paper, so it will fold over the cake.
  14. Lock the lid; close the pressure valve. Cook sixteen minutes on high, allow it to release pressure naturally, approximately fifteen minutes.
  15. Chill overnight and top with the apricot glaze or powdered sugar.
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