Mango cheesecake

On the basis of raw cheese, add mango to taste the rich mango flavor! Very satisfied!

On the basis of raw cheese, add mango to taste the rich mango flavor! Very satisfied!

Material

kiri cream cheese 200 g
Mango 4
Blue Windmill Fresh Cream 100ml
Homemade vanilla sugar 50 grams
Lemon juice 1 tablespoon
Gelatin tablets 7.5g
Almond liqueur 2 tablespoons
Whole wheat cookies or Mary cookies 90g
Yinbao butter 45g

Peel the mango, take 250 grams of cooking machine to make a mud, mix in lemon juice and mix well. Cut the remaining mango into small cubes.

The cheese is soft at room temperature and mixed with an eggbeater until smooth. Add vanilla sugar, mango puree, fresh cream in order, mix well, then heat and stir in water until it appears shiny.

Place the white wine and soft gelatin slices in a small bowl and heat them to melt, then pour into step 2 to mix well. Pour into the mold to cool and solidify.

Forgot to write the previous preparation is to crush the cookies into the melted butter and mix well. 15 * 15 square cake mold wrapped with plastic wrap, then pad a mousse mold backing plate, pour the biscuits into the mold, flatten and compact with a spoon, and put it in the refrigerator for half an hour to spare.

After setting, cover it with a hot towel or blow the mold lightly with a hair dryer, then gently take it out, and then decorate the mango grains and mint leaves.

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