Step 1

Add the condensed milk, yogurt and mango puree to a bowl and mix well.

Step 2

Pour the mixture on top of the crust (if using) or straight into a greased 6-inch or 7-inch cheesecake pan (with a removable bottom), then cover the pan with foil.

Step 3

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.

Step 4

Secure the lid, close pressure valve, and cook for 30 minutes at high pressure.

Step 5

Naturally release pressure for 20 minutes, then release any remaining pressure (do not leave the cheesecake sitting in the pot). 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.

Step 6

Allow the cheesecake to cool down on a wire rack. I find it easiest to unmold the cheesecake while slightly warm.

Step 7

Put the cheesecake in the fridge to chill for 4-6 hours.

Step 8

Pour some mango puree on top of the cake right before serving. It adds a nice pop of color!