- 1 (14 ounce) can condensed milk (sweetened)
- 1 cup whole milk greek yogurt (full-fat)
- ¼ cup mango puree (I use canned organic mango pulp but fresh works too), plus more for “glazing”
optional additions: cardamom powder, saffron, nuts for garnish
- Oil or butter, for greasing
- Add the condensed milk, yogurt and mango puree to a bowl and mix well.
- Pour the mixture into a greased 6-inch or 7-inch cheesecake pan (with a removeable bottom), then cover the pan with foil.
- Add 2 cups water into the steel inner pot, then place the trivet/wire rack that came with your pressure cooker into the pot. Place the pan on top of the rack.
- Secure the lid, close pressure valve and cook for 30 minutes at high pressure.
- Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). The cheesecake should be set – it shouldn’t wiggle. Stick a toothpick into the cheesecake and if it comes out clean, it’s done. If it’s still wet, pressure cook the cake for another 2 minutes.
- Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.
- Put the cheesecake in the fridge to chill for 4-6 hours.
- Pour some mango puree on top of the cake right before serving. It adds nice color and looks great too!
- Since this recipe calls for a puree, I suggest using whole milk greek yogurt rather than regular whole milk yogurt because greek is thicker. If you have regular whole milk yogurt then you can use a sieve to separate some of the whey from the yogurt before measuring.
- This is best when chilled (in my opinion) but you can also eat this warm or at room temperature as a pudding if you like. It will only taste like cheesecake after it has chilled. If you eat it warm, it will taste like custard.
- You can freeze this cheesecake! It tastes great when thawed but I’ve found they are a bit more crumbly. Still delicious though!
- You can also make individual cheesecakes using ramekins – find those directions in this blog post.