Lightened Up Instant Pot Mango Cheesecake Recipes

Steps:

• Preheat oven to 350 degrees F.
• 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.
• 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.
• Turn the mixed speed down to low and add eggs one at a time, followed mango puree and vanilla.
• Once ingredients are all well mixed pour over cooled crust; cover loosely with aluminum foil.
• Place the metal trivet in the bottom of the inner pot and pour in 1 cup of water. Carefully lower the cake pan onto the trivet.
• Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 35 minutes. When the cook time is done, allow the pressure to release naturally.
• Remove the cheesecake from the inner pot and remove the fool. Allow to cool completely before covering with plastic wrap. Place in the refrigerator to cool for at least 6 hours or up to overnight.
• Nutrition Info Per Serving: Calories: 273; Total Fat: 17 grams; Saturated Fat: 9 grams; Total Carbohydrate: 26 grams; Sugars: 22 grams; Protein: 6 grams; Sodium: 234 milligrams; Cholesterol: 84 milligrams; Fiber: 1 gram.

Steps:

• Preheat the oven to 350 degrees F.
• Grease a 9-inch springform pan with the butter and coat it with the graham cracker crumbs, shaking out any excess.
• Combine the ricotta with the cream cheese in a bowl until very smooth. Add the egg and egg whites, 1 at a time, stirring until well incorporated. Add 3/4 cup sugar, pinch of salt, 1/2 cup sour cream, 1 1/2 teaspoons vanilla, and the lemon zest and beat until very smooth and light, 2 to 3 minutes.
• Pour the batter into the prepared springform pan. Bake for 45 minutes, then reduce the heat to 300 degrees F and continue baking until the cake is set in the center, about 15 minutes longer. Remove the cake from the oven and let cool for 10 minutes. Reduce the oven to 250 degrees F.
• In a small bowl, combine the remaining 1 1/2 cups of sour cream, 1/4 cup of the sugar, 2 teaspoons of the amaretto, and the sliced almonds. Stir until the sugar is dissolved. Pour this mixture over the top of the cheesecake and smooth with the back of a spoon or a spatula so that the sour cream mixture evenly covers the top of the cake. Return to the oven and bake for 10 minutes.
• Remove the cheesecake from the oven and cool on a wire rack. When the cake has cooled to room temperature, refrigerate, covered, overnight or until well chilled.
• Combine strawberry quarters, remaining tablespoon of sugar, and remaining teaspoon of amaretto in a medium bowl. Allow berries to macerate for 30 minutes.
• When ready to serve, run a sharp knife under warm water and wipe dry. Run the warmed knife around the edges of the springform pan to release the sides. Remove the springform, slice the cheesecake, and serve with macerated strawberries on the side.

Steps:

• Toss cake base ingredients into melted butter and press firmly on to base of cake pan. Chill in the fridge for use later.
• Whip whipping cream with 2 tbsp icing sugar till about 70% stiff or mousse state, keep chilled.
• Dissolve gelatine powder in 3 tbsp boiling water. Keep warm but not hot for use later.
• Cream cheese, sugar, lemon juice and rum together till smooth and creamy.
• Add the warm gelatin solution to mango puree and blend well.
• Stir mango mixture into cheese mixture and combine till well mixed. Blend in the whipped cream. Stir in the cube mango pieces (optional).
• Pour cheese mixture onto cake base and chill for at least an hour.
• Dissolve gelatin powder with 2 tbsp boiling water and stir this into mango puree. Pour topping gently onto chilled cheesecake. Chill for at least 3 hours before serving.
• Notes: To obtain a smooth mirror like mango puree topping, please strain the mango puree mixture.