Ingredients:
Crust:
Graham cracker/Vanilla biscuits -- 9-10 rectangle sheet / 15 vanilla biscuits
Dark brown sugar -- 1 tbsp
Unsalted butter -- 2½ tbsp
Cheesecake filling:
Cream cheese softened -- 1 lb; 2 bars of Philadelphia cream cheese
White sugar -- ½ cup
Mango pulp -- ½ cup
All purpose flour -- 2 tsp
Eggs -- 2 large whole and 1 large yolk
Preparation of the cheese cake:
Grind the crackers/vanilla biscuits into a fine powder. Add the brown sugar. Add the melted(and cooled) butter to the same and mix it well with the hand. Mixing the butter in the blender doesn't work for me as it gets stuck. But you can give a try.Prepare a 7 inch springform pan. Slightly butter the bottom and the edges, evenly. Line the bottom with a sheet of parchment paper.
Spread the mixture on the bottom of the pan evenly and press down hard, using the back of the spoon. Freeze for 20 - 25 minutes.
Prepare the instant pot and the cheese cake filling while the base freezes.
Add the softened cream cheese, sugar, flour and mango pulp to the mixer. I used a stand mixer. Mix until the ingredients are just combined well, approximately less than a minute on medium speed. Make sure not to over mix.
Add the eggs one at a time and mix for 10-15 seconds, before adding the next one. Again make sure not to over mix.
It should be a thick flowing consistency and all ingredients well combined with no lumps.
Pour this to the prepared pan. Tap the pan gently on the counter to burst any air bubbles.
Add few drops of mango pulp on the top and gently poke it to decorate - purely optional.
Cover the pan with a paper towel and then use a foil on top of the paper towel and crimp the sides of the foil onto the pan. This helps to make sure that the paper towel is held in place. The paper towel helps to absorb any moisture while the cake is being cooked. - My paper towel slightly got drooped down and you can see the imprint on the cake.
To prepare the instant pot - Add one cup water to the instant pot and insert the steamer into it.
Carefully place the covered pan on the steamer. Close the pot with the lid and set the pressure release to sealing. Select the pressure cook option and cook for 37 minutes on high pressure.
Let the pressure release naturally. Once done, open the lid, carefully pull out the pan and remove the paper towel / foil cover. Carefully use another paper towel to dab any excess moisture. Let it cool on the counter for another 1 hour. The center might look a bit wiggly and thats perfectly alright. It gets set as the cake cools.
To remove the cake from the pan, use a butter knife or a cake spatula to run through the edges of the cake. Carefully remove the lock and lift it off.
Refrigerate for 6-8 hours. It is easy to remove the bottom, once it is cooled. Slide a cake knife carefully under the parchment paper and slide it onto a cake pan.
Slice and Enjoy !!!
Recipe Courtesy: Ministry of Curry
