Name: July 6th, 11 Years~~in The First Anniversary of Gourmet @@free Baked Mango Frozen Cheesecake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 100g Mango puree; 70g Biscuit; Some Cheese cheese; Some milk; 10g Isinglass powder; 100g Diced Mango; 150g fresh cream; Some Mango Flavored Jelly Powder; 40g butter; 45g Caster sugar

July 6th, 11 Years~~in The First Anniversary of Gourmet @@free Baked Mango Frozen Cheesecake

by meimei.lam

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

In a daze, I have already been in Foodie on July 6th for 11 years. Looking back at the time when I was hesitant... It has been a year now and now I have been closely connected with my blog. The internet is really a wonderful world~~because of it~~ let me know everyone here. I am not good at expressing in words. Can't express more feelings perfectly in words.

I am very grateful to the netizens who often leave messages at my home and leave their footsteps. Thank you for your support and love... Let me continue with perseverance. I hope I can write better in the future and make better works... Continued support from bloggers It’s the motivation for me to continue writing about the tribe..."

July 6th, 11 Years~~in The First Anniversary of Gourmet @@free Baked Mango Frozen Cheesecake

1. Prepare the required materials.

2. Melt the butter with 1 spoon of milk in water, put the biscuits in a fresh-keeping bag, and crush them with a rolling pin or a blender. (The thinner the better)

3. Pour the biscuits into the butter and mix well.

4. Pour into the baking dish and press firmly with a spoon. Put in the refrigerator for later use.

5. Add the isinglass powder to the milk, stir and melt in the insulated water, and take it out to cool.

6. The cheese cheese is evenly beaten with sugar until there are no particles.

7. Puree the mangoes, add to the cheese paste and mix well.

8. Beat the whipped cream to 80%, (slightly runny) and mix well with the cheese paste.

9. Add the diced mango and mix well.

10. Take out the biscuits and pour into the cheese paste, shake it a few times, smooth the surface of the test, and put it in the refrigerator to solidify for a while.