Pulse together shelled pistachio and cardamom in a small food processor till it is ground to your preferred consistency. Reserve 3 tablespoons for the topping and set that aside. I like it medium-fine, so about 8-10 pulses work for me.
Combine pistachio crumbs, sugar, and butter. Grease a 7-inch springform pan and line it with a parchment round. Pour the pistachio mix in and press it down firmly at the bottom to form an even layer. Put the pan in the freezer, while you make the filling.
Filling:
Take 1 cup of mango chunks and blend them such that you get about ¾ cup of mango puree. If using canned mango puree, skip this step.
In a large bowl, beat cream cheese on low speed, until fluffy (about 45 seconds). Gradually mix in sugar, cornstarch, saffron water (preferably without the strands), and mango pulp. Blend for 30-45 seconds. Add egg and blend for another 30-40 seconds, until fully incorporated.
Pour into prepared pan. Spread the filling evenly, using a spoon or an offset spatula. If you see bubbles in the filling, break them with a knife or fork and even out the filling. Cover the pan with aluminum foil.
Baking/Cooking:
Plug in the Instant Pot. Pour in 1 cup water (1½ for 8qt). Place the cake pan on the trivet and lower it down in the Instant Pot. Close the lid and select Pressure Cook for 30 mins at high pressure.
When the cooking time is done, let the pressure release naturally for 20 minutes. Release the remaining pressure by using your cooker's quick-release instructions. Open the lid after the pin drops.
Remove the pan and take off the aluminum foil. Let the cheesecake rest on the counter for about 30 minutes. Using a butter knife or offset spatula, go around the edges of the cheesecake, releasing the cheesecake from the pan. Carefully, open the springform hook. Remove the ring and let the cheesecake cool down for another hour.
Topping: This is an optional step but HIGHLY recommended
Whisk together the remaining mango puree and confectioners sugar. Pour over the cheesecake and spread evenly using an offset spatula. Sprinkle crushed pistachios around the edges for an enhanced look and texture. Refrigerate overnight or at least 8 hours before serving.
Video
Notes
Room temperature ingredients: This easy cheesecake recipe turns out awesome if all ingredients are at room temperature. It may take a bit of planning ahead, but believe me, it’s worth it.
Mango Puree: For consistent results, I recommend using fresh mango puree as canned puree tends to be more watery. If your mangoes are fibrous, strain the puree through a sieve for a smooth cheesecake batter. If using frozen mango chunks, thaw them completely before pureeing them.
Don't over-mix the batter: In the video and instructions, you’ll notice that my blending times are quite precise. The purpose of that is to ensure that we don’t over-mix the batter. Over-mixing will create more air bubbles in the batter, which will result in an uneven cheesecake filling.
Don't overcook it: A cheesecake is cooked perfectly when the outer edges look firm and set, and the center has a slight jelly-like jiggle. The center finishes setting while it cools. Cooking it any longer may result in a cracked cheesecake.
Pan size and timing: I have tested this recipe many times, so please follow the recommended pan size (7-inch springform pan), and the whipping time for great results.
Cool it gradually and then chill it: Last, but probably a very important tip is to let the cheesecake sit on the counter for a few hours to cool down gradually. Then, chill it overnight, or at least 8 hours for best results.
Note: The nutrition facts below are my estimates. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.