This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
1/2 cup
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
1 1/4 cups
mango puree
Whipped cream, optional (for topping)
Utensils
Large Bowl
Whisk
Step 1
Add water to CombiCooker Pan then add crisper tray on top of water and place prepared pie cruston top of crisper tray. Set aside.
Step 2
In a bowl, whisk the softened cream cheese, sugar, and vanilla extract until fluffy and light.
Step 3
Whisk in eggs one at a time, and then the mango puree.
Step 4
Pourmixture into the prepared pie crust then place CombiCooker Paninto Level 1 and shut the door.
Step 5
Flip the Smart Switch to COMBI COOKER, select COMBI BAKE, set temperature to 385°F and set time to 15 minutes. Press START/STOP to begin cooking (unit will steam for 20 minutes).
Step 6
When cooking is complete, remove allow cheesecake to cool on Combi Cooker Pan for 20 minutes.
Step 7
Chill in the refrigerator for 8 hours or overnight. Enjoy with whipped cream!
Add water to CombiCooker Pan then add crisper tray on top of water and place prepared pie cruston top of crisper tray. Set aside.
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
1/2 cup
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
1 1/4 cups
mango puree
Whipped cream, optional (for topping)
Step 2 of 7
In a bowl, whisk the softened cream cheese, sugar, and vanilla extract until fluffy and light.
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
1/2 cup
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
1 1/4 cups
mango puree
Whipped cream, optional (for topping)
Step 3 of 7
Whisk in eggs one at a time, and then the mango puree.
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
1/2 cup
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
1 1/4 cups
mango puree
Whipped cream, optional (for topping)
Step 4 of 7
Pourmixture into the prepared pie crust then place CombiCooker Paninto Level 1 and shut the door.
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
1/2 cup
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
1 1/4 cups
mango puree
Whipped cream, optional (for topping)
Step 5 of 7
Flip the Smart Switch to COMBI COOKER, select COMBI BAKE, set temperature to 385°F and set time to 15 minutes. Press START/STOP to begin cooking (unit will steam for 20 minutes).
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
1/2 cup
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
1 1/4 cups
mango puree
Whipped cream, optional (for topping)
Step 6 of 7
When cooking is complete, remove allow cheesecake to cool on Combi Cooker Pan for 20 minutes.
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
1/2 cup
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
1 1/4 cups
mango puree
Whipped cream, optional (for topping)
Step 7 of 7
Chill in the refrigerator for 8 hours or overnight. Enjoy with whipped cream!
180g
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
340g
cream cheese, room temperature (1 1/2, 8-ounces blocks)
100g
granulated sugar
1 teaspoon
vanilla extract
2
large eggs
256g
mango puree
Whipped cream, optional (for topping)
3/4 cup
water, for steaming
1
9” prepared graham cracker pie crust, in tinfoil pie dish
12 ounces
cream cheese, room temperature (1 1/2, 8-ounces blocks)
