Mango Cheesecake

Mango Cheesecake

1. First prepare the bottom of the digestive biscuit. Put the digestive biscuits into a fresh-keeping bag and crush them into a powder with a rolling pin, or directly put them into the grinding cup of a food processor to make a powder; heat the butter to melt into a liquid state, pour it into the crushed digestive biscuits, and mix well with a spoon; Spread the mixed digestive biscuit batter evenly on the bottom of a 6-inch round mold and flatten it with the back of a spoon. Put it in the refrigerator and keep it ready for use

2. Pour the isinglass powder into a bowl, add 2 tablespoons of milk, and let it sit for a while so that the isinglass powder can fully absorb water; put cream cheese, fine sugar, peeled and pitted mango pulp in the conditioning cup of the food processor. Lemon juice. Leftover milk

3. Use a food processor to stir for a while to make all the ingredients evenly mixed into a thick and delicate paste. (If there is no food processor, first heat the cream cheese in water to soften it, add sugar and beat with an electric whisk until it is smooth, then add the mango pulp in portions and beat it until evenly, then add the milk and beat it evenly)

4. Pour the stirred mango cheese paste from the conditioning cup into a large bowl. At this time, after the isinglass powder fully absorbs the milk moisture, it will swell into a sponge state as shown in the figure; heat the isinglass powder over water and stir continuously to make it melt into a liquid state. Pour the liquid isinglass powder into the mango cheese paste. Stir thoroughly; put the prepared mango cheese paste in the refrigerator for later use

5. Pour the animal whipped cream into a bowl and beat with a whisk to the extent that the grain can be maintained; mix the whipped whipped cream with the mango cheese paste, and mix well by turning up from the bottom

6. The volume of the mixed batter is very bulky and the texture is very thick; pour the mixed batter into the mold with the bottom of the digestive biscuits

7. Smooth the surface of the batter, put it in the refrigerator for more than 4 hours, then it can be demoulded and eaten. When unmolding, cover the periphery of the mold with a hot towel for a while, or blow it with a hair dryer for a while, the cake will not stick to the mold

Tips:

1. The most important step in making a cake is to mix the whipped cream with the mango cheese paste. The two must be made to a similar consistency so that they can be mixed together perfectly, otherwise it may make the mixed batter too thin or smaller. After the mango cheese paste is added to the fish glue powder solution, put it in the refrigerator for a while until it reaches a consistency similar to that of the whipped cream before proceeding to the next step;
2. Using a food processor to make mango cheese paste is not only quick and easy, but also because there is no need to heat the cream cheese first, the finished mango cheese paste usually has enough consistency without refrigeration. Instead of using a food processor, because cream cheese needs to be heated to soften, the finished cheese paste will be thinner, and it needs to be refrigerated for a longer time to reach the required thickness;
3. Try to use ripe mango to make this cake, the mango flavor will be more sweet;
4. For children's shoes pursuing appearance, a layer of mango jam, mirror pectin, etc. can be applied to the top of the cake as decoration.