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Instant Pot Mango & Ginger Cheesecake
Course
Dessert
Cuisine
American
Keyword
cream cheese, ginger cookies, Mango & Ginger Cheesecake
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
Calories
461
kcal
Author
Corrie
Ingredients
1
cup
ginger cookies
crushed
2
tablespoon
butter
16
ounce
cream cheese
½
cup
mango jar
¼
cup
sour cream
2
eggs
1
teaspoon
ginger juice
1
tablespoon
all purpose flour
¼
cup
sugar
6
ounce
white chocolate
⅓
cup
heavy cream
mangoes
freshly diced
Instructions
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.
Nutrition
Calories:
461
kcal
|
Carbohydrates:
33
g
|
Protein:
7
g
|
Fat:
34
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
125
mg
|
Sodium:
301
mg
|
Potassium:
227
mg
|
Fiber:
1
g
|
Sugar:
24
g
|
Vitamin A:
1024
IU
|
Vitamin C:
1
mg
|
Calcium:
134
mg
|
Iron:
1
mg