3- Ingredient Mango Cheesecake

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Lately, the internet is flooded with InstantPot recipes that are easy to make & are crowd pleasers. 
In search of such recipes, I had joined a Facebook group called "Instant Pot for Indian Food". Users from all over the world share amazing & easy Indian recipes they have cooked in their Instant Pots at home. 

It is so refreshing to see that this pandemic has encouraged us all to cook at home & eat with family members. It has also taught us to go back to our roots & use minimal ingredients and yet create tasty & family friendly recipes. Browsing through Facebook & seeing so many posts & videos on home cooked meals is the best part of my every day social media time. It's amazing. Try it if you have not already. Join the group & you will see. 


This 3-ingredients mango cheesecake is an inspiration from this Facebook group. It just so happened that with Summer's onset, folks started creating mango based dishes - starting with drinks & refreshing salsas to cakes & cheesecakes. One fine day, I stumbled upon this recipe from My Heart Beets and soon the internet was flooded with "Mango Cheesecake" recipes just like the Dalgona Coffee took over a few months ago. It was funny too because for days this group had only "Mango Cheesecake" posts from all over the world and people started joining the group just to see how many mango cheesecakes can the world take. Some people right after they joined the group apologized that they have not made it yet & whether they can still stay in the group etc. It was funny. 

Then, one day, I decided too get on the "Mango Cheesecake" bandwagon. I had condensed milk in the pantry & greek yoghurt (that I had got to make my own yoghurt at home) and of course mango pulp from the Indian store because it was Summer & it was time for some Mango Lassi for kids. So one fine Saturday morning, I got up real early & started making my very own mini-mango cheesecakes. 

Why mini? Well, because the original recipe called for 6inch springform cheesecake pan but during the pandemic, even Amazon did not deliver it on time. So I decided to go with the ramekins that I had & for the amount that I made, they fit perfectly in four ramekins & our 8-Qt Instant Pot held them just right. 







Here's what to use...
  1. 1 cup thick Greek Yoghurt (Full fat is the best & that's what the recipe calls for)
  2. 1/2 cup mango pulp
  3. 14 oz Condensed Milk
  4. 4 ramekins - each greased with little oil
  5. 8-Qt Instant Pot
  6. 1 small trivet that fits into the IP
  7. 2 cups of water
  8. Aluminum Foil to seal the ramekins

Process
  • Prep the filling first by mixing the yoghurt, mango pulp & condensed milk
  • Pour equal amounts in the ramekins & seal tightly using aluminum foil
  • Plug in the IP & pour 2 cups water into the main insert
  • Then keep the trivet carefully
  • Then keep the ramekins on the trivet (You can stack them 1 on 3 too as long as they do mix into each other)
  • Then pressure cook on "High" for 25 minutes with Sealing on
  • After 25minutes are over, leave them be for 20minutes to naturally release pressure
  • After the 20mins are gone, release any residual pressure by flipping the pressure valve from sealing to venting.
  • Open the IP lid & carefully (use mittens if possible), take the ramekins out & keep at room temperature to cool down a bit. 
  • After the ramekins are cool enough (15mins), put them in the refrigerator for 4 - 6 hours.
  • Since I made the cheesecake in ramekins, I turned them over to a plate before serving. 
  • Decorate with mango pulp, blueberries or strawberries and Enjoy !!


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