Mango Cheesecake

Ingredients

• Pistachios

  Salted - Kroger

  1 ¼ cup or 285g

• Butter

  Unsalted

  3 tbsp or 43g

• Mango

  1 Medium Raw - Whole Foods Market

  200g

• Lemon juice

  Raw

  2 tbsp or 30g

• Cardamom

  Spices

  ½ tsp, ground or 1g

• Saffron

  Spices

  400g

• Sugar

  White, granulated sugar

  ½ cup or 100g

• Cream cheese

  16 oz or 454g

• Egg

  Whole, fresh eggs

  3 medium or 132g

• Sour cream

  Reduced fat, cultured

  ⅛ cup or 30g

• Mango

  1 Medium Raw - Whole Foods Market

  50g

• Sugar

  White, granulated sugar

  2 tsp or 8g

• Mango

  1 Medium Raw - Whole Foods Market

  1 medium raw or 150g

Directions

1. Instant Pot Instructions
2. Mix together the crumbs or nuts, and butter. Line the bottom of the pan with parchment paper. Pat the crust firmly into the bottom of a 7-inch springform pan, and up to about 1 inch along the sides if you prefer. Set this pan into the freezer to allow the crust to set.
3. Bring all the cheesecake ingredients to room temperature. In your food processor or blender, add all ingredients in this order: mango chunks, lemon juice, cream cheese, cardamom, saffron and sugar. Add them in this order, with the liquid ingredients at the bottom to help the blades move easily. Gently but thoroughly blend all ingredients, scraping down as needed. Turn off the blender or food processor.
4. Add the eggs all at once. At this point, blend only as long as you need to, in order to get them well-incorporated, about 10-15 seconds. Your mixture will be a pourable liquid.
5. Take a prepared 7-inch springform pan and line the sides with parchment paper. This helps you get a smooth finish to the outsides of the cheesecake.
6. Pour the mixture into the pan. Cover the pan with foil.
7. Place a trivet in the Instant Pot or Pressure cooker. Ideally, you want a trivet with handles you can lift out, such as the one that came with your pot. If you don't have a trivet with a handle, create a sling with a piece of foil. Add 1.5 cups of water into Instant Pot.
8. Place the foil-covered pan on top of the trivet. Close the lid, set on high pressure for 55 minutes, then let it release pressure naturally for 10 minutes. Then, release all remaining pressure. The sides will be set but the middle will probably still have a little jiggle. This will set as the cheesecake cools.
9. In a medium bowl, stir together the sour cream, mango puree, and sugar.
10. Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
11. Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won't taste right hot.
12. When ready to serve, unbuckle the sides of your springform pan, and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.
13. Oven Instructions
14. When baking this cheesecake recipe, you'll follow all of the standard preparation steps and then follow these steps:
15. Place the pan in a baking dish large enough to hold it. Fill the pan with water to about two inches below the top of the springform pan.
16. Preheat oven to 350F. Bake the cheesecake for 30-45 minutes. The cheesecake is done when the outer edges are slightly puffed and set, but the inner circle is still jiggly you gently shake the pan. If you start to see large golden patches or any cracking, remove immediately.
17. In a medium bowl, stir together the sour cream, mango puree, and sugar.
18. Spread the topping all over the hot cheesecake. The topping will settle into the top of the cheesecake slowly. Not only is this delicious, but it also hides any lumps and bumps your cheesecake might have.
19. Put it in the fridge and leave it alone overnight or for at least 4 hours. Seriously. Leave it alone and let it chill. It won't taste right hot.
20. When ready to serve, unbuckle the sides of your springform pan, and serve on top of the pan bottom, or carefully release the bottom with the help of the parchment paper you lined it with.
21. Recipe by: URVASHI PITRE (source: https://twosleevers.com/mango-cheesecake/)