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.
Servings Prep Time
8servings 20minutes
Cook Time Passive Time
1hour 5-6hours
Servings Prep Time
8servings 20minutes
Cook Time Passive Time
1hour 5-6hours
Ingredients
For the Crust:
  • Cooking Spray
  • 1 1/4cups gingersnapor graham cracker crumbs or ground pistachios
  • 3tbsp unsalted buttermelted
For the Filling:
  • 2cups mango chunksthawed if frozen
  • 2tbsp fresh lemon juice
  • 2 packages cream cheesesoftened, 8-ounces each
  • 1/2tsp ground cardamom
  • 4 or 5 saffron threads
  • 1/2cup granulated sugar
  • 3 large eggs
For the Topping:
  • 2tbsp sour cream
  • 1/2cup mango pureesee Note
  • 2tsp sugar
  • 1 ripe mangopeeled and sliced (optional)
  • 2tablespoons sour cream
  • 1/2cup mango pureesee Note
  • 2teaspoons sugar
  • 1 ripe mangopeeled and sliced (optional)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. For the topping: In a medium bowl, stir together the sour cream, mango purée, and sugar. Spread the topping over the cheesecake.
  7. Chill in the refrigerator for at least 4 hours or overnight.
  8. Top the cheesecake with mango slices, if desired, and serve.
Recipe Notes

NOTE : To get 1/2 cup mango purée, blend 3/4 cup thawed frozen mango chunks with 1 teaspoon water in a blender or food processor until smooth.