Mango Cheesecake

I used frozen mangoes for this dish so that everyone could find them easily, but also so that you wouldn’t use green mangoes and then write to me about how horrible my recipe was—which has happened with other mango recipes I’ve shared! This is a deliciously creamy and slightly tangy cheesecake that feels utterly indulgent. I’ve made the crust with gingersnaps, pistachios, and graham crackers—all three versions were wonderful, so feel free to use whichever you prefer.

Cuisine

Modern

Course

Dessert, Kids

Difficulty

Medium

Duration

more than 2 hours

Cooking Technique

Pressure Cook

Keywords

8 servings, cheesecake recipe, contributed, cook 1 hour, cooking spray, dessert, fresh lemon juice, gingersnap, granulated sugar, ground cardamom, instant pot dessert recipe, instant pot mango cheesecake, kids, large eggs, mango chunks, mango puree, medium, modern, more than 2 hours, packages cream cheese, prep 20 min, pressure cook, ripe mango, saffron threads, sour cream, sugar, unsalted butter

Prep Time

20 min

Cook Time

1 hour

Servings

8 servings

Ingredients

Cooking Spray
1 1/4 cups gingersnap
3 tbsp unsalted butter
2 cups mango chunks
2 tbsp fresh lemon juice
2 packages cream cheese
1/2 tsp ground cardamom
4 or 5 saffron threads
1/2 cup granulated sugar
3 large eggs
2 tbsp sour cream
1/2 cup mango puree
2 tsp sugar
1 ripe mango
2 tablespoons sour cream
1/2 cup mango puree
2 teaspoons sugar
1 ripe mango

Instructions

For the crust: Lightly spray a 7 × 3-inch springform pan with cooking spray. Line the bottom of the pan with a circle of parchment paper.
In a small bowl, mix together the crumbs and butter. Pat the mixture firmly into the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer to allow the crust to set while you make the filling.
For the filling: In a blender or food processor, combine the mango chunks, lemon juice, cream cheese, cardamom, saffron, and sugar. Blend until smooth, scraping down the sides as needed. Add the eggs and blend until well incorporated and pourable, 10 to 15 seconds. Pour the mixture into the crust and cover with foil.
Pour 1 1/2 cups water into the Instant Pot. Place a trivet with handles in the pot, making sure the handles are in an upright position. Place the pan on the trivet. (If you do not have a trivet with handles, make a sling with foil and place it under the pan so you can easily lift it out of the pot.)
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOK and set the pot at strong>HIGH pressure for 55 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure. (The sides of the cheesecake will be set, but the middle will still have a little jiggle. This will set as the cheesecake cools.) Use the handles on the trivet to carefully lift the pan out of the pot. Cool the cheesecake on a wire rack for 1 hour.
For the topping: In a medium bowl, stir together the sour cream, mango purée, and sugar. Spread the topping over the cheesecake.
Chill in the refrigerator for at least 4 hours or overnight.
Top the cheesecake with mango slices, if desired, and serve.