Instant Pot Mango Cheesecake

Twosleevers.com

Twosleevers.com

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!

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What You'll Need

– Instant Pot – Ginger Snaps Crumbs – Butter – Mango Chunks – Lemon Juice – Ground Cardamom – Saffron Strands – Sugar – Cream Cheese – Eggs – Sour Cream – Mango Purée – Sugar – Mango

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How to Make Instant Pot Mango Cheesecake

1. Mix together the crumbs or nuts, and butter. Pat the crust firmly into the bottom of a pan, and up to about 1 inch along the sides if you prefer. Set this pan into the freezer to set. 2. Bring the cheesecake ingredients to room temperature. Add them to the blender in this order: mango chunks, lemon juice, cream cheese, cardamom, saffron and sugar. Gently but thoroughly blend all ingredients.

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How to Make Instant Pot Mango Cheesecake

3. Add the eggs. Blend to get them well-incorporated, about 10-15 seconds. 4. Take a 7-inch springform pan and line the sides with parchment paper.  5. Pour the mixture into the pan. Cover the pan with foil. 6. Place a trivet in the Instant Pot. Add 1.5 cups of water.

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How to Make Instant Pot Mango Cheesecake

7. 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. 8. In a medium bowl, stir together the sour cream, mango purée, and sugar. 9. Spread the topping all over the hot cheesecake.

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How to Make Instant Pot Mango Cheesecake

10. Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won’t taste right hot. 11. When ready to serve, unbuckle the sides of your springform pan, and serve!

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For the whole recipe and other nutritional information, click the link below!

Instant Pot Mango Cheesecake