Lately, I have been on a cheesecake high. Ever since I found out how easy it is to make in the Instant Pot (it can be purchased from here). I made mini cheesecakes as gifts for my co-workers for Christmas. Since I am making it in the Instant Pot, I only have mini springform pans. They can be purchased here.
I started thinking about how to add my Indian twist to the cheesecake and came up with Mango Kulfi Cake. What is not to like? Mango, cardamom and cream cheese = yum!
I started to play around with the recipe and ended up making them for Super Bowl LI. My husband tasted it and said I was a genius. My mom said I was a good cook like her. Haha Mom. You all be the judge. Here is how I made it:
Take your mini pans and put parchment paper at the bottom. Spray with cooking oil. I forgot to take pictures of the crust but I took graham crackers crumbs and mixed it with butter and chopped pecans. I then divided it among all 4 pans and pushed it down into the pan.
Put them in the freezer for 10 minutes.
Take softened cream cheese and add it to a bowl. Add sugar and mix until smooth.
Now add sour cream, mango pulp (can be found in Indian grocery store or purchase from here), cardamom, cornstarch and blend.
Add one egg at a time and blend until just combined.
Pour into 4 springform pans.
Lightly tent foil over springform pans. Add water to the instant pot and then add trivet. Stack pans with 2 on the bottom and 2 on the top.
Close the lid and set to manual high pressure for 20 minutes with the vent closed.
Once done, let it release naturally for 10 minutes, then quick release the steam. Cover with a dish towel so you do not burn yourself when letting out steam.
Take pans out of pressure cooker. I use heat resistant oven mitts to take them out. Let them cool and then put them in the fridge for 4-5 hours or overnight. Garnish with mango pulp and/or nuts.
Mini Mango Kulfi CheesecakePrint Recipe
- For crust
- 1 cup graham cracker crumbs
- 2 tbs melted butter
- 1/4 cup pecans, chopped
- For filling
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 1/2 cup mango pulp
- 1/2 tsp ground cardamom
- 1 tbs corn starch
- 2 eggs, room temperature
Spray cooking oil spray in pans. Add parchment paper to the bottom of pans.
Mix graham cracker crumbs, butter and pecans.
Divide crumbs into each pan and push down with measuring cup.
Put pans in freezer for 10 minutes.
Add cream cheese to a large bowl.
Add sugar to cream cheese and blend until smooth.
Add sour cream, mango pulp, cardamom and corn starch to mixture and then blend.
Add 1 egg and then blend until incorporated.
Add last egg and blend until incorporated.
Pour into pans evenly.
Tent aluminum foil over pans.
Add 1 cup of water to Instant Pot and put trivet in the pot.
Stack all 4 pans in Instant pot with 2 on the bottom and 2 on the top.
Close pot. Put on manual high pressure for 20 minutes with vent closed.
Once done, let pressure release naturally for 10 minutes. Release rest of the steam from the pot by opening vent. Make sure to use a towel so you don't burn yourself.
Remove pans from pressure cooker and let cool.
Once cool, refrigerate for 4-5 hours or overnight.
Garnish with mango pulp and/or nuts if desired.