Instant Pot Mango & Ginger Cheesecake
- 1 cup ginger cookies crushed
- 2 tbsp butter
- 16 ounce cream cheese
- 1/2 cup mango jar
- 1/4 cup sour cream
- 2 eggs
- 1 tsp ginger juice
- 1 tbsp all purpose flour
- 1/4 cup sugar
- 6 ounce white chocolate
- 1/3 cup heavy cream
- mangoes freshly diced
Take a cheesecake pan according to the size of an instant pot.
Make a crumbly mixture of ginger cookies and butter in a food processor.
Take a spring foam pan and grease the bottom with butter, place the crumbly mixture on bottom and press, it should be one inch high from all sides.
Beat the cream cheese in a stand mixer, add the remaining contents and make a creamy and smooth mixture.
Pour this mixture on the crust evenly.
Put the trivet in an instant pot and pour 2-3 cups of water.
To avoid condensation cover the tin tightly with pan.
Put it on trivet and close the lid.
Cook on “high” pressure for 25 minutes.
Heat the chocolate and cream for 1 minute in microwave, whisk it well and pour it over the cheesecake.
Serve with freshly diced mangoes.
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