how to make mango cheesecake|Instant Pot Mango Cheesecake Recipe #instantpot #InstantPotCheesecake

#InstantPotCheesecake #Mangocheesecake #mangocheesecakeinstantpot #Cheesecake #InstantPot #mangocheesecake #InstantPotCheesecake #humasdiary #instantpotcheesecake #instantpot Instant Pot cheesecake recipe with tips and tricks & oven instructions included! For the crust 10 graham crackers, finely ground 3 -4 tablespoons unsalted butter, melted A pinch sea salt 2 tablespoon of sugar Cheesecake Batter (pan7x3 inches) 16 ounces Philadelphia cream cheese, room temperature 2 large eggs, room temperature 2/3 cup white sugar 1/2 cup sour cream, room temperature 2 tbsp white flour 1/2 cup Mango pulp (total 1 cup)https://amzn.to/2DbrAYz For the glaze 1-1/2 cup water 1 pack mango/pineapple jelly HALAL LINK https://amzn.to/30QbprG 1/2 mango pulp https://amzn.to/2DbrAYz 1 tbsp gelatin or agaragar dissolved in 2-3 tbsp water https://amzn.to/304SvOC Place cream cheese, eggs, sour cream on counter-top to reach room temperature. Then, melt the unsalted butter. Method:- 1. Finely ground the graham crackers in a food processor with sugar and salt. Mix in unsalted butter until the mixture sticks together. Or place the graham crackers in a Ziploc bag and roll them with a rolling pin transfer in small mixing bowl and mix. 2.Line the s bottom of the cheesecake pan with parchment paper or aluminum foil for easier release. Pour in the graham cracker crumbs mixture. 3. Gently press down the crumbs with a flat measuring cup, ramekin, or Mason jar to form an even layer. You can also use a spoon for the edges. 4. Place the cheesecake pan in the freezer while you make the cheesecake batter. 5. In a clean food processor 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, 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. 6. 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. 7. To make it easier to take out the cheesecake pan from Instant Pot make a foil sling by folding a piece of aluminum foil( Be sure to tuck in the foil sling down the sides (don’t let it fold over the cake when you close the lid) 8. Place a trivet or steamer rack and pour water in IP. Select Manual or pressure cook for 37 minutes on high, Bring water to a boil When the water begins to boil, place cheesecake pan on the steamer rack with a foil sling right away. 9. Turn Venting Knob to Sealing Position and let it pressure cook, then do Full Natural Release. then Full Natural Release 10. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Allow cheesecake to cool to room temperature with the lid open in the Instant Pot Pressure Cooker, then dab off any liquid that may have accumulated on top of the cheesecake with another 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. 11. Let the cheesecake cool on the counter for about 1 hour. then refrigerate it overnight. then it will be ready but since we are making glaze so start prepping. 12. In a small pan add water let it boil add 1 pack of jello mango pulp mix it then add gelatin dissolved in water mix well then add sugar let it melt and next pour the glaze on to the chilled cheesecake refrigerate it for 4 hours. 13. 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. decorate it with fresh mangoes and berries. FOR THE OVEN Preheat oven to 350 deg F. Prepare the cake pan as directed in the recipe card, Place crust in a 350°F oven for 12minutes. Place the prepared cake pan with the batter in the center of a baking tray. Keep the baking tray on the middle rack in the oven and pour 1 cup of hot water in the baking tray. Bake for 45 min to an hour or until most of the cake is set except the center 1 inches is a bit wiggly. The cake will continue to cook and fully set during the cooling cycle. Since all ovens are different, make sure to check on the cake after the initial 40 mins to prevent overcooking. Take the cake out and then allow to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours. do the glaze the same way. TIPS AND TRICKS 1. F