Mango Cheesecake
User Reviews
4.7
Mango Cheesecake
Description
The crust consists of crushed graham crackers combined with melted butter, pressed firmly into the base of a cake pan and chilled to set. The filling blends room temperature cream cheese with mango pulp, sugar, and flour until smooth. Eggs and an additional yolk are incorporated carefully to avoid overmixing, which could cause cracking or an uneven texture.
For steaming in an InstantPot, the filled pan is placed on a rack over water and cooked until set but gently wobbly in the center, as it will firm up upon cooling. Alternatively, oven baking at 300°F with a water bath helps prevent cracking and ensures even cooking. The cheesecake is cooled at room temperature and then refrigerated for several hours to develop consistency and flavor.
This cheesecake showcases the bright, tropical sweetness of mango without overpowering the creamy texture. Optional swirling of additional mango pulp on the top adds visual appeal. Serving chilled allows for a smooth, rich dessert that pairs well with fresh fruit or as a refreshing finish to a meal.
Notes include suggestions for egg substitutes, temperature management for ingredients, and techniques to minimize air bubbles and cracking, such as gentle stirring and tapping the pan before cooking.
Ingredients
CRUST
- 7 graham crackers crushed, sheets
- 2 tablespoons butter melted, unsalted
FILLING
- 1 pound cream cheese at room temperature, Philadelphia brand
- ½ cup Mango plus 2 teaspoons, pulp
- ½ cup sugar
- 2 teaspoons all-purpose flour
- 2 egg at room temperature, large eggs plus 1 yolk
Instructions
- Pour 1 cup water into the InstantPot and place the wire metal steam rack in the pot.
- 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.
- To prepare the crust: In a food processor, pulse the graham crackers a few times, until small crumbs form. Add the melted butter and pulse until just combined. Pour the graham cracker mixture into the prepared pan and evenly press onto the bottom. Freeze the crust for 20 minutes while you prepare the filling.
- 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 ½ 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.
- 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 tooth pick. This helps getting a smoother surface.
- Drizzle with the remaining 1 ½ teaspoons mango pulp and gently swirl through the batter with a wooden skewer; be sure to burst any air bubbles. Cover the top of the pan with a paper towel and place an 8-inch sheet of 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 rack in the Instant Pot.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook or Manual setting and set the cooking time for 37 minutes at high pressure.
- Let the pressure release naturally; this will take 10 to 15 minutes. Open the pot and, wearing heat-resistant mitts, lift out the cake pan. Remove the foil and paper towel, 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.
- Let the cheesecake cool on the counter for about 1 hour.
- 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.
- Cut into wedges and serve cold.
Notes
- Keep cream cheese and eggs at room temperature for smooth blending.
- Press crust firmly with the back of a spoon or measuring cup to form an even base.
- Add eggs one at a time and mix minimally to prevent overmixing and potential cracking.
- Tapping the pan gently before cooking helps release air bubbles in the batter for a smooth surface.
- Cover the pan with foil and paper towels when pressure cooking to protect from excess moisture.
- Use ripe, sweet mango varieties like Atulfo or Haden for best flavor in homemade pulp.
- Wrap the cake pan's bottom with foil to prevent water from entering when using a springform or push pan.
- Oven baking requires a water bath and temperature around 300°F for about 45 minutes to an hour, checking doneness carefully.
- Eggs can be substituted with a cornstarch-water-sour cream mixture for egg-free versions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 111mg | 37% |
| Sodium | 282mg | 12% |
| Potassium | 115mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 1262IU | 25% |
| Vitamin C | 2mg | 2% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
