This Mango Cheesecake is easily one of the best dessert recipes I've ever concocted. Thanks to your Instant Pot, this pressure cooker cheesecake is perfect every time!
Mix together the graham cracker crumbs, or ginger snap crumbs or nuts, and butter. Line the bottom of the pan with parchment paper. Pat the crust firmly into the bottom of a 7-inch springform pan, and up to about 1 inch along the sides. Set this pan into the freezer to allow the crust to set.
Bring all the cheesecake ingredients to room temperature. In your food processor or blender, add all ingredients in this order: mango chunks, lemon juice, cream cheese, cardamom, saffron, and sugar. Add them in this order, with the liquid ingredients at the bottom to help the blades move easily. Gently but thoroughly blend all ingredients.
Add the eggs all at once. At this point, blend only as long as you need to, in order to get them well-incorporated. Your mixture will be a pourable liquid.
Place a trivet in the Instant Pot or Pressure cooker. Ideally, you want a trivet with handles you can lift out. If you don’t have a trivet with a handle, create a sling with a piece of foil. Add 1.5 cups of water into Instant Pot.
Place the foil-covered pan on top of the trivet. Close the lid, set on high pressure for 55 minutes, then let it release pressure naturally for 10 minutes. Release all remaining pressure. The sides will be set but the middle will probably still have a little jiggle. This will set as the cheesecake cools.