Mango Cheesecake

Mango Cheesecake in Instant Pot

Mango Cheesecake , on Fathers day,

cake topper by https://www.facebook.com/che.things

Ingredients

Oatmeal Cookie Crust: OR go crust less

½ cup rolled oats (I buy gluten free oats), ¼ cup Walnuts, 5 dates, roughly chopped, 3 tablespoons melted butter, 1 (14 ounce) can Condensed milk sweetened, 1 cup whole milk yogurt (full-fat yogurt or full-fat greek yogurt), ¼ cup mango puree ( I use canned organic mango puree but fresh works too) plus more for glazing, cardamom powder, daffron, nuts for garnish (optional)Oil or butter, for greasing ramekins or cheesecake pan.

Oatmeal cookie crust:

Blend all of the ingredients together in a food processor until well combined. Press the crust onto the bottom of a greased 6-inch (or 7 inch) cheesecake pan with a removable bottom.

Optional 2 date nut crust:

add the nuts and dates to a blender and blend until it turns into a sticky, crumbly mixture. Add this mixture to the greased cheesecake pan with a removable bottom and press down to smooth it out.

To make the cheesecake:

Add the condensed milk, mango puree and yogurt to a bowl and mix well. Pour this mixture into 4 (6 ounce) greased ramekins or into a cheesecake pan and cover the pan(s) with foil. Add 2 cups water into the inner pot, then place the trivet/wire rack into the pot. Place the ramekins or the cheesecake pan on top of the rack (you may need to place one ramekin on top of another in order to make them all fit). Secure the lid, close the pressure valve and cook for 25 minutes at high pressure if using ramekins or 30 minutes at high pressure if using a cheesecake pan. Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set (it shouldn’t wiggle). Stick a toothpick into the cheesecake and if it comes out clean, it’s done.

Allow the cheesecakes to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm. (To unmold the cheesecake from ramekins, use a paring knife to loosen the sides of the cake from the ramekin if needed and then flip it out onto a plate.)

Put the cheesecake in the fridge to chill for 4-6 hours. Pour some mango puree on top of the cake right before serving. It adds nice color and looks great too!