Mango Cheesecake Instant Pot Recipe

The BEST Instant Pot Mango Cheesecake Ministry of …

WEBJun 19, 2020 · Coat the sides of the pan and the parchment paper with cooking spray. To prepare the crust: In a food processor, pulse the …

1. Pour 1 cup water into the InstantPot and place the wire metal steam rack in the pot.
2. 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.
3. 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.
4. 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 1/2 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.

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Mango Cheesecake A CraveWorthy Instant Pot …

WEBMar 30, 2021 · Fill the pan with water to about two inches below the top of the springform pan. Bake Mango cheesecake. Preheat oven to 350F. …

1. 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.
2. When baking this cheesecake recipe, you'll follow all of the standard preparation steps and then follow these steps:

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Lightened up Instant Pot Mango Cheesecake Recipe

WEBJun 11, 2019 · Preheat oven to 350 degrees F. Combine melted butter, graham cracker crumbs and 1 tablespoon sugar in a bowl and mix to …

1. Preheat oven to 350 degrees F.
2. Combine melted butter, graham cracker crumbs and 1 tablespoon sugar in a bowl and mix to combine. Pour mixture into a 7-inch spring form pan and press down evenly. Bake for 10 minutes. Remove from oven and set aside to cool.
3. In a stand mixer with a paddle attachment mix cream cheeses and 2/3 cup sugar on medium speed until light and fluffy, stopping periodically to scrape down the sides of the bowl.
4. Turn the mixed speed down to low and add eggs one at a time, followed mango puree and vanilla.

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