Bear Mango Cheesecake

Bear Mango Cheesecake

1. Add a little cream to the chocolate and melt it over water

2. The melted chocolate is painted on the bear’s eyes, ears, nose, feet and clothes

3. The clothes on the back (then put in the refrigerator and freeze until the shape is set)

4. Start making mousse while freezing the bear's eyes. Cut the fish film into small pieces and soak in water to soften it for later use

5. Add 50g of sugar to the milk and boil it to heat (turn off the heat before the milk is boiled), leave it to warm, add the soaked fish flakes and stir until completely dissolved.

6. Cream cheese softened at room temperature until soft

7. Pour into the milk isinglass and stir until smooth and no particles

8. Mango puree

9. Pour the beaten mango puree into the cheese milk isinglass mixture and stir gently

10. Whip the cream until it drips and blends slowly into a stable state

11. Pour in the whipped cream and mix lightly

12. Take out the shaped mold, use a brush to dip the mousse liquid and brush the head of the bear (the purpose is to avoid uneven application and breakage when the mousse liquid is poured in the later period)

13. The same way of processing the back of the head

14. Fill the head with a cake block, and insert a biscuit stick into the cake as a steel frame structure (the purpose is to avoid the head mousse from being too heavy and causing the head to break)

15. The same way for the back

16. Then the two mold halves are combined, trapped and sealed with plastic wrap.

17. Pour all the mousse. Then enter the refrigerator and freeze for 24 hours

18. Take out the demoulding and defrost it naturally for 3 hours (when the indoor temperature is 15 degrees Celsius, please adjust according to your own room temperature)

19. So cute, right

20. 10,000 people are reluctant to take the knife

21. Finished product