INSTANT POT EGGLESS MANGO AND COCONUT CHEESECAKE
Cheesecake is one of those desserts that is just so easy to adapt to suit your taste buds. You can play with the base/crust, the filling AND the topping, creating an endless variety of flavours. Using coconut biscuits simply TRANSFORMS this dessert because it blends so well with the subtle hint of mango. The filling is gorgeous plain vanilla, allowing the mango and coconut to shine through!
Cooked cheesecake without eggs
You will not miss eggs at all in this recipe, the filling is just as good as using eggs and I think you can easily fool a lot of people! In order to get eggless cheesecake, we have substituted the eggs for sour cream and cornstarch. The cornstarch stops the cake cracking and makes it easier to cut. And don’t worry, you do not get a floury taste from adding the cornstarch – you’ll still have a deliciously smooth and silky filling.
🎂Ingredients for Eggless Cheesecake in Instant Pot
All ingredients mentioned are all so easy to pick up from a single trip to the grocery store – no specialist ingredients required for this cheesecake! Base: Digestive Biscuits Coconut Biscuits Unsalted butter Filling: Soft cheese – use full-fat variety Double cream – or heavy cream Sour cream Condensed milk (sweetened) – as we have used condensed milk, we do not need a large quantity of sugar Sugar – use white granulated sugar Cornstarch Top Mango Swirl – use either homemade mango pulp or tinned mango pulp so you can make this cheesecake all year round. Alternatively, top with fresh mango pieces before serving, just like I did in our eggless mango mousse recipe. It is made with only 2 ingredients, so easy and quick dessert recipe! To achieve the swirl design, drop little blobs of mango pulp about an inch apart. Use a pointed tool (we used a skewer) and connect the dots in one direction. Do not press too deeply, try to stick to swirling the mango pulp only. (See video)
Alternative biscuit base flavours:
If you do not have digestive biscuits, here are some further options that will still go wonderfully with mango.
Use Parle G biscuits if in India
Lotus Biscoff
Nice biscuits (for coconut flavour)
Graham Crackers if in America
Use Ginger biscuits or ginger nuts for a Mango and Ginger cheesecake
We also love Nan Khatai Cheesecake with Saffron and Dark Chocolate – this cheesecake is made with crumbly and melt in the mouth homemade Indian biscuits Following a vegan and gluten-free diet? Check out my Vegan Burnt Basque Cheesecake which is baked in the air fryer.
Gluten-free Eggless Cheesecake
For Gluten-free cheesecake, swap the biscuit base for gluten-free digestives (easily available in the UK) Cornstarch is naturally gluten-free as it is made from corn. However, it can be manufactured on the same belt as wheat products so double-check the packaging!
Springform Tin size for Instant Pot Cheesecake
The recipe that we have provided is for a 5-inch springform tin. A 5-inch springform fits perfectly in the trivet and will be easy to both lower in and take out. We have also adjusted the Pressure Cook time by decreasing it to 25 minutes. The Instant Pot Duo 7-in-1 5.7 L Multicooker can take up to a 7-inch springform. In which case, you will have to increase the cooking time to 40 minutes. It will be harder to lower the tin into the pot and take out again. In which case, make a sling using tin foil. For a 7-inch tin – double the ingredients that we have used in the recipe below.
Bain Marie Technique for baked cheesecakes
This is a technique that I was taught in Food Tech classes in secondary school – that day, we were making profiteroles and practising a choux pastry. Bain Marie, or a water bath as it is also known, uses moist heat to cook delicate food. In the oven, the container with our food would be placed in a larger shallow container (such as a baking tray) that is filled with water. This surrounds the food with a gentle heat. This technique is used for both sweet and savoury dishes without breaking or curdling them. In the case of this cheesecake, the filling is treated like a custard and so by using the Instant Pot, we are achieving a configuration similar, but not the same, to a bain-marie. This way, the cheesecake can cook evenly from the edges all the way into the centre. This helps avoid a sunken centre, cracks in the top layer or a dry cheesecake. The springform tin is well wrapped in double layer of tin foil to prevent moisture from entering into the cheesecake and making it soggy. However – do not add more water than what is needed for the recipe. You don’t want it touching the bottom of your springform pan – we just need a little steam to be created. However, too little water will also cause the inner pot to burn.
How to get the perfect crust or biscuit base for your cheesecake
Crush your desired biscuits in a food processor until they are all evenly and finely ground. Mix in the melted unsalted butter. I have always found that adding too much butter to the crust makes it hard when cutting and I prefer mine a little more delicate and crumbly. Our recipe uses a little less butter for this reason. Transfer into the springform pan and pat down evenly and firmly. Go over the sides especially with a straight bottom glass or something similar. Cool the crust before adding the batter on top (we have chilled ours in the freezer)
Tips for perfect cheesecake every time
Use the full-fat version of all of the ingredients. The cream cheese should be at room temperature before whisking, otherwise, you may end up with lumps. Also, cold cream cheese incorporates more air when it is beaten which may form bubbles at the surface. Beat cream cheese so it is light and airy first before adding the other ingredients Look for a smooth and glossy filling batter – this is well mixed and ready to add to your crust Do not bake the cheesecake until “done”. The centre should still jiggle and wobble once you have cooked it. Allow cheesecake to cool naturally before placing in the fridge. This will prevent it from sinking The cheesecake needs to chill thoroughly – preferably overnight but at least 8 hours. Use a clean knife to separate the cheesecake from inside the springform tin – ours was already slightly coming away from the edge of the pan as it had cooled. (use technique described in the next paragraph below)
Freezing your cheesecake
Want to savour your cheesecake another day? Freeze without a wrapper for an hour to firm it whilst it is still in the springform tin. Then carefully remove the cheesecake from the tin and cover tightly with clingfilm. When you want to serve it, allow it to fully thaw in the fridge – preferably overnight.
Baked Eggless Cheesecake
This is the recipe if for you if you do not have an electric pressure cooker or would prefer to bake in the oven. Full recipe can be found in this best eggless cheesecake recipe. (Recipe still uses a 5 – inch springform tin) Preheat oven to Gas Mark 4 or 180 C Follow the steps for Instant Pot Eggless Cheesecake to prepare the fillings and crust Line the edges and base of the springform with tin foil. Place the springform on a large piece of tinfoil and fold upwards so there are no gaps underneath otherwise the water can seep through Place the tin in a larger shallow roasting tray and fill with water until halfway up the edge of the springform. Bake for 25 mins. The cheesecake should not have browned on top and the filling should still wobble when removed. It will continue to cook on cooling. Again, allow to cool naturally before placing in the fridge overnight.
How to slice cheesecake perfectly
Use a long thin knife. Place it in hot water for a few seconds before wiping dry. Cut straight down with no backwards and forwards action. For each slice that you will do, clean the knife again.
📝How to make Instant Pot Cheesecake – step by step
Filling: In a bowl add cream cheese and beat until smooth (pic 1) Sour cream and sugar, mix for a minute or so (pic 2) Slowly add condensed milk while mixing (pic 3) Cornflour, and double cream (pic 4) Vanilla extract (pic 5) Corporate everything (pic 6) Pour the filling on a biscuit base (pic 7) Pour mango pulp drops (pic 8) Cooking: Make a swirly pattern using a toothpick and cover the tin with the foil all over (pic 1) Add water in inner pot with trivet (pic 2) Slowly lower the cake tin in the pot (pic 3) Close the lid and cook the cake on HIGH PRESSURE for 25 minutes (pic 4) Let the pressure come out naturally, remove the tin (pic 5) Remove the foil and allow the cake to cool down at room temperature. Then refrigerate the cake for a minimum of 8 hours.
More Eggless Cake and Cheesecake Recipes: Eggless Chocolate and Orange Cake Eggless Honey Cake Lemon, Rose and Pistachio Semolina Cake Wholewheat Blueberry Bundt Cake Eggless Strawberry Pastel De Tres Leche Cake Chocolate Mousse without Egg (Instant Pot) Question for our readers What is your favourite cheesecake layer? For me, it has to be the crust!! Let me know in the comments below
