Instant Pot Mango Chilli Cheesecake
- 4-5 graham cracker sheets
- 2 tbsp butter
- 1 cup coconut macaroon cookies
- 450 g cream cheese
- 1 tsp Malibu
- 1 tsp red chili powder
- 2 eggs
- 1/4 tsp cinnamon powdered
- 1 tsp vanilla extract
- 1/2 cup sugar
- 1/4 tsp powdered nutmeg
- 3/4 cup mango pulp
Select a cheese cake pan according to the size of instant pot
Put together coconut macaroon cookies, butter and crackers in a food processor and blend the ingredients so that it becomes a crumbled mixture.
Take a spring foam pan and Grease it with butter.
Place the mixture in the pan and press it so that the crust is 1 inch high from all sides
Beat well cream cheese, vanilla extract, Malibu and sugar in a stand mixer.
Add the remaining contents and make a creamy and smooth mixture.
Pour the mixture carefully and evenly on the crust.
Adjust the trivet in an instant pot and add 2 to 3 cups of water
Cover the pan with foil so that there is no condensation in the middle
Adjust the pressure on manual “high” and cook for 15 minutes.
Release the pressure naturally.
Serve with whipped cream.
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