The BEST Mango Cheesecake

How to Make Mango Cheesecake

Here is how to make Instant Pot cheesecake in 4 easy steps. I am showing the detailed process photos so you can see the textures at every step. For the full printable recipe scroll down to the recipe card.

Step 1: Preparing the Crust

Here is how you make the crust using graham crackers

Step 2: Making the Batter

Remember not to ever process and have fun making those swirls!

Step 3: Pressure Cooking

Covering with paper towel and aluminum foil helps any moisture getting in the cake

Step 4: Cooling and Chilling

Hardest part, but as it cools it finishes cooking and the chilling adds an even firm texture!

Tips

• Make sure cream cheese and eggs are at room temperature
• Use a back of a spoon or a measuring cup to firmly press down the crust
• I use a food processor to make the cheesecake batter but you can also use a hand mixer on low speed
• It is really important to add the eggs and yolk, one at a time, and pulse one or two times after each addition until just combined. Be careful not to overmix. Over mixing the batter can cause the cheesecake to overrise, spill, or get puffy textures.
• After pouring the batter into the cake pan, tap the pan gently on the countertop. This helps 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 toothpick. This helps to get a smoother surface
• Use a wooden skewer to make the swirls on the cheesecake and do them gently on the surface as poking in too much can cause cracks
• Cover the cake pan with a paper towel and aluminum foil. This will prevent any excess moisture from getting into the cake while pressure cooking and while taking the cake out.

Substitutions

• You can substitute Alphonso mango pulp with homemade mango pulp. Use sweet and ripe mango variety like Atulfo, Haden, or Kent to make smooth homemade pulp in a blender
• I have had the best and most consistent results with full-fat Philadelphia cream cheese available in most US grocery stores. Please remember to use the full-fat cream cheese in this recipe
• I have made this recipe without eggs. For an eggless mango cheesecake, skip the 2 teaspoons of flour called in the recipe. Substitute eggs with 2 tablespoons of cornstarch mixed in 2 tablespoons of water and ⅓ cup sour cream. Follow the remaining recipe as is, making sure not to over mix the batter.

How to bake Mango cheesecake in the oven?

Don’t have an Instant Pot? I got you covered! Cheesecakes are baked in the oven in a water bath, where the cake pan is kept on a baking tray with water. Here is how:

1. Make sure to wrap the bottom of the cake pan with 2 layers of aluminum foil to prevent the water from going inside the cake pan, when you use a push pan or springform pan
2. Preheat oven to 300 deg F.
3. Prepare the cake pan as directed in the recipe card below and you do not need to cover the top with a paper towel and foil.
4. Place the prepared cake pan with the batter in the center of a baking tray. Keep the baking tray on the middle rack in the oven and pour 1 cup of hot water into the baking tray.
5. Bake for 45 min to an hour or until most of the cake is set except the center 1 inches is a bit wiggly. The cake will continue to cook and fully set during the cooling cycle. Since all ovens are different, make sure to check on the cake after the initial 40 mins to prevent overcooking.
6. Take the cake out and then allow it to cool at room temp for an hour and then allow to chill in the refrigerator for 6 hours.