This cheesecake is mainly yoghurt flavored with mango puree in the middle and decorated with chocolate and cherry. It is very simple, but the finished product still looks very beautiful. Since I had no experience for the first time, I didn't take the steps
|Fresh-keeping bag||2 pcs|
|Yogurt||The right amount|
|Mango||The right amount|
|chocolate||The right amount|
|6 inch live bottom heart shaped fresh||1|
Put the digestive biscuits in a fresh-keeping bag, roll them with a rolling pin or other tools, and then use your fingers to pinch them as much as possible without particles.
Put the butter in a wok and heat it until it melts, pour the digested biscuits into the wok and stir fry evenly. 2 minutes.
Spread the fried biscuits into a cake mold, flatten it with a spoon, and place it in the refrigerator to shape.
Fish film soaked in cold water to soften.
Cut the cream cheese into small pieces, put in a container, add an appropriate amount of fine sugar, and heat the water with an electric eggbeater until it is smooth. (Unheated water is not easy to whipping and delicate, and particles are easy to exist)
Whipped cream with appropriate amount of fine sugar is beaten with an electric eggbeater to maintain the texture. When the eggbeater is lifted, the light cream on it is firm and has a small sharp angle.
Take out the soaked fish film, and the insulated water melts into a liquid.
Pour the whipped cream cheese, light cream, fish glue and proper amount of yoghurt into a container and mix. Stir evenly by turning up from the bottom.
Take an appropriate amount of mango meat and put it into a cooking machine to beat it into mud.
Remove the cake mold from the refrigerator and you can see that the biscuit pieces have formed. Pour the cake batter into half of the cake mold, and then use a spoon to put the mango puree on the cake batter, according to the shape of the mold, try to put it in the middle as far as possible, so as not to flow to the edge, it can not form a flow effect.
Then pour the remaining cake batter into the mold. Then refrigerate for more than 4 hours.
Take out the refrigerated cake and remove it from the mold.
Break the chocolate into small pieces and put them in the corner of the fresh-keeping bag. The insulation water melts, cut a small mouth with scissors at the corner of the bag, and squeeze a lace on the edge of the cake surface.
Squeeze some chocolate sauce in the middle (in order to fix the cherries), and put a few cherries.