Mango Cheesecake

The smoothest, silkiest mango cheesecake made with fresh mango puree and no added cream! Garnished with fresh mangoes.

Course Dessert

Cuisine American, Indian

Prep Time 15

Cook Time 35

Servings

Calories 3380kcal

Author Shinta

400 grams Cream cheese at room temperature
2 tablespoons corn starch
½ cup sugar
pinch Sea salt / kosher salt
2 Mangoes (peeled and chopped) or substitute with 1 cup store-bought mango pulp/puree
2 eggs at room temperature
pinch cardamom powder (optional)

Pre-heat the oven to 350°F (180°C)
Start by preparing the crust of the cheesecake. In a food processor, mix the crackers or cookies untill they are finely crushed.
Using a food processor, pulse the crackers of cookies into fine crumb. Pour into a bowl and add the melted butter. Mix together the butter and crumbs until the mixture resembles sand. Press this mixture into the base of a 7-inch springform pan. Use a measuring cup (or any flat-bottomed cup) to flatten out the crust.
You can either bake this in the oven for 10 minutes at 350°F (180°C) or let it set in the freezer for 15-20 minutes. I prefer to make the crust in the oven - this makes it firmer and less crumbly.
Let the crust cool while you prepare the filling of the mango cheesecake.

Before you begin making the cheesecake filling, keep out all your refrigerated ingredients and let them come to room temperature.
Peel and slice the mangoes and blend them to a smooth puree (alternatively, use store-bought mango pulp/puree).
In a small bowl, whisk together the corn flour, sugar, salt and cardamom powder (if using).
Use a hand-help mixer or a stand mixer to beat the cream cheese until smooth and fluffy.
Add the corn starch mixture along with the mango pulp. Mix on the lowest speed until just combined. Then add the eggs one by one, beating after each addition. Ensure that you do not overmix, else the cheesecake can crack.
You can line the springform pan with parchment paper before pouring in the filling. Once the filling is ready, pour it into the springform pan. Give the pan a few raps on the counter to remove any trapped air bubbles.
In the Instant Pot, add 1.5 cups water and place the trivet stand. Place the springform pan on the trivet and cover loosely with a piece of foil.
Pressure Cook on High for 30 minutes, let the pressure release naturally. Once you open the lid of teh IP, there can be water collected on the surface of the cheesecake, This is ok - just dab it with kitchen paper.
Set the cheesecake in the fridge for at least 3 hours before serving. Before serving, decorate it with thinly sliced fresh mango pieces.

Use either freshly blended mango puree, or use tinned mango puree which is easily available on Amazon or at your local Indian grocer. You can also use frozen mangoes, blended into a puree.
Always use room-temperature eggs. Take the eggs out of the fridge and keep them on the counter an hour before you start to make the mango cheesecake.
Ensure that you do not overbeat the egg. Overbeating the eggs might cause the cheesecake to crack on the top.
Before you cook the cheesecake, tap the pan gently on the countertop. This will release the trapped air bubbles in the batter, giving you a smoother, silkier filling.