Japanese Cheesecake

For those who prefer a savoury treat, this recipe offers a lighter, fluffier, crustless version of the traditional cheesecakes we are used to. A tea-time treat designed to impress!

Adapted from This Old Gal and Kirbie's Cravings.

• 200g tub full cream cream cheese
• 120ml (½ cup) milk
• 4 eggs
• 100g (½ cup) white sugar
• 30g (¼ cup) flour
• 40g (5 tsp) corn starch
• ¼ tsp salt
• ½ tsp cream of tartar (or 1 tsp lemon juice)
• 2 tsp vanilla extract

Method:
Separate egg yolks from egg whites. Put egg whites in a bowl in the refrigerator to chill.
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 (no lumps). Remove from heat and let cool.

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

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

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.

Place parchment paper at bottom of a 6- or 7-inch baking pan or spring form. Butter and flour the inside of the pan. Pour the mixture into the pan.

Add 1.5-2 cups of water to Instant Pot and place cake pan with trivet at bottom of the pot. Use a sling made of foil if you have trouble getting the trivet out of the pot when hot.

Secure lid and move vent up to Sealing Position. Set to High Pressure cook for 22 minutes. Keep Warm off. Once done, leave it to naturally release.

Carefully remove trivet and baking pan from pot. Let cool. Remove cake from pan. Can be eaten right away. Cheese flavour will develop further overnight in refrigerator (if there is any left).