Japanese Cheesecake

If you're looking for an add on to your favourite cheesecake list, this is definitely it, this recipe offers a lighter, fluffier, crustless version of the traditional cheesecakes we are used to. A tea-time treat designed to impress!

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 8

Ingredients:
70g butter, melted but cooled
7 eggs, separated
2 ¼ cups cream cheese, softened
(1 tsp vanilla bean paste or 2 tsp vanilla essence) optional
¾ cups castor sugar
¾ cups all purpose flour, sifted

Method:
Line and grease the bottom of a 22cm round cake tin with baking paper and grease the base. In a large glass bowl add cream cheese and butter and whisk together. Whisk in egg yolks, one at a time. Add flour and fold in.
In a separate bowl, beat the egg whites until soft peaks form. Gradually, add castor sugar until glossy stiff peaks form. Add a third of the whites to your yolk mixture, fold in until no white streaks or lumps remain. Continue to fold in the rest of the mixture. Pour batter into the prepared cake tin.
Add 1 ½  cups of water to your Instant Pot Duo Crisp, place metal trivet long side up inside. Place the cake tin on top of the trivet. Seal with the pressure cooker lid and set your Instant Pot Duo Crisp to High Pressure for 20 minutes, natural release.
Once the pressure has been released, remove cheesecake and let cool on a rack. Chill cake before serving.
Serve with fresh berries and a dusting of icing sugar.