The Best Mango Cheesecake In Instant pot | Instant Pot Cheesecake | Instant Pot Mango Cheesecake

The smooth textures and flavors of this divine creamy tangy mango cheesecake are elevated with a perfectly crumbly crust for a decadent treat. Best of all, this radiant golden cheesecake is easy to make using the Instant Pot Pressure Cooker. Sweet mango blended with a custard-like cream cheese filling, baked in a crust, this Instant Pot Mango Cheesecake is crazy delicious! If you make this recipe, share your food photo with hashtag #chillipotkitchen on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you! Prep Time: 15 minutes Cook Time: 1 hr Active Standing Time: 20minutes Total Time: 8 to 12 hours Servings:4- 6 Instant Pot model: 6 Qt Duo (USA: https://amzn.to/2Cu0sUC) (India: https://amzn.to/3iEZODc) 7-inch Springform pan: (USA: https://amzn.to/2XWQOkE) (India: https://amzn.to/31QDeR5) Nutrition (Approximate) Calories: 351kcal | Carbohydrates: 28g | Protein: 6g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 111mg | Sodium: 282mg | Potassium: 115mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1262IU | Vitamin C: 2mg | Calcium: 73mg | Iron: 3mg Ingredients: CRUST Digestive Biscuits- 120 gm (crushed) Unsalted butter melted- 2 Tbsp FILLING Philadelphia cream cheese- 16 Oz /453 gms (at room temperature) Mango Pulp- ½ Cup Sugar- ½ Cup All-purpose flour- 2 Tsp Eggs- 2 large + 1 egg yolk (at room temperature) For Toppings: (Optional) Gelatin/ agar-agar - 1 pack (5gm) Water- 20 ml Mango- 1 Cup Sugar- 3Tbsp Water- 100 ml Instructions 1. Line the bottom of a 7-inch cake pan with a removable bottom with parchment paper. Coat the sides of the pan and the parchment paper with cooking spray. 2. To prepare the crust: In a blender, pulse the biscuits a few times, until small crumbs form. Add the melted butter and pulse until just combined. Pour the biscuits mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling. 3. Pour 1 cup water into the InstantPot. 4. To prepare the filling: Wipe the food processor bowl and blade clean with a paper towel to remove any crumbs. Add the cream cheese, the 1/2 cup mango pulp, the sugar, and flour and pulse until smooth, a few seconds; do not overmix. Add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Again, be careful not to overmix. Gently stir the filling with a rubber spatula until well combined. 5. Pour the filling into the frozen crust. Tap the pan gently on the countertop so that any air bubbles in the batter rise to the surface. Most of the air bubbles will burst as you tap the pan but if not, burst them with a toothpick. This helps to get a smoother surface. 6. Cover the top of the pan with a paper towel and place an aluminum foil over the top, crimping down the foil around the sides of the pan to secure the paper towel in place. Place the pan on the trivet in the Instant Pot. 7. Close the lid and make sure that the vent is in the sealing position. Select the Pressure Cook or Manual setting and set the cooking time for 37 minutes at high pressure. 8. Let the pressure release naturally. Open the pot and, wearing heat-resistant mitts, take out the cake pan. Remove the foil and paper towel. Do not worry if a 1-inch circle in the middle of the cake is a bit jiggly; the cake will continue to cook as it cools. 9. Let the cheesecake cool on the counter for about 1 hour. Chill in the fridge for 8 hours. 10. Do toppings as you wish. I did a mango glaze. 11. Mix gelatin and water, set aside for 10 minutes. 12. In a pot add mango, water, and sugar. Heat it till sugar dissolves. Then add the gelatin mixture and mix it. 13. Gently add the mixture to the cheesecake. Chill it for 2 hours. 14. To remove the cheesecake from the pan, carefully run a butter knife around the inside edge of the pan and down the sides. If your pan is a push pan type, place it on an empty glass cup and gently push down on the top edges of the pan. This will help the cake to release from the pan sides. If using a springform pan, unclasp the collar on the pan and lift it off. Transfer the cheesecake to a platter. Refrigerate for at least 6 hours and up to 5 days. 15. Cut into wedges and serve cold. How to make this Mango Cheesecake without eggs: 1. Skip the 2 teaspoons of flour called in the recipe. 2. Substitute eggs with 2 tbsp of cornstarch mixed in 2 tbsp of water and 1/3 cup sour cream and follow the remaining recipe as is, making sure not to over mix the batter. Please leave your feedback and comments in the comment section below! For more yummy and healthy recipes, please follow me in: Instagram:   / chillipot.kitchen   Facebook:   / chillipotkitchen   Twitter:   / chillipotkit   Youtube: https://bit.ly/3cLqaQh Pinterest:   / chillipotkitchen   Tiktok: @chillipot.Kitchen #chillipotKitchen #instantpotcheesecake #mangocheesecakeinstantpot