Philippine Mango Cheesecake (pressure cooked)

I absolutely love Philippine mangoes or "mangga" as we natives say it.  Ripe or unripe, I'll take it!  If you haven't tried these scrumptious mangoes, I totally feel sorry for you.  It has a distinct flavor that is so rich, exotic and definitely brings the more readily available Indian mangoes to shame.  The sad thing is that I can't find any fresh ones over here, not even in my friendly neighborhood Asian market.  Which is why I was doing the dance of joy (in my head) when  I saw cubed Philippine mangoes in Costco's frozen section and I almost flipped when I came across unsweetened Philippine mango puree in my local Central Market.  So what should I do with all of these awesome "mangga" products?  A shake or a smoothie would be too easy and almost insulting for such a coveted delicacy.  I know, make cheesecake of course!  Not just any cheesecake, pressure cooker cheesecake.
I used my highly reliable 6 quart Cuisinart electric pressure cooker.  What came out of my machine was the creamiest and smoothest cheesecake ever.
Serves 8.
 
Crust

• 3/4 cup graham cracker crumbs
• 1/4 cup sugar
• 3 tablespoons unsalted butter, melted

Filling

• 1 cup of unsweetened mango puree
• 12 oz. cream cheese, room temperature
• 1/2 cup sugar
• 1 teaspoons vanilla extract
• 2 large eggs

Topping

• 1 cup of  diced mangoes (used frozen ones and defrosted)
• 1/2 tbsp. of unsalted butter
• 1 tbsp of brown sugar
• 1 tsp of lemon juice
• 1 tsp of  orange juice

For crust:
Preheat oven to 325 F.  Lightly butter 6 or 7-inch-diameter springform pan with 3-inch-high sides. Stir cracker crumbs and sugar in medium bowl to blend. Add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely.

For filling:
Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. Add mango puree and beat until well blended. Pour filling over crust in pan.

For the topping:

In a saucepan over medium heat, combine the mangoes, butter, brown sugar and juices.   Stir until the mixture thickens. Remove from heat, cool and refrigerate.

Pressure Cooking:

Place the springform in the center of 16"x16" pieces of aluminum foil.  Crimp the top foil to seal the bottom of the pan.  Treat one side of a 10-inch square of aluminum foil with nonstick spray; lay over the top of the springform pan and crimp around the edges.  Bring the bottom foil up the sides so that it can be grasped to raise and lower the pan into and out of the pressure cooker. 

Pour 2 cups of water in the pressure cooker.  Insert the rack (most cookers’ come with this).  Set the springform pan on the rack

Lock the lid into place and bring to high pressure:  maintain pressure for 20 minutes.  Remove from heat and allow pressure to release naturally.  Remove the lid.

Lift the pan out of the pressure cooker and place on a wire rack.  Remove the top foil.  If any moisture has accumulated on top of the cheesecake, dab it with paper towel to remove. 

Cool cake to room temperature.  Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with mango topping.