Mango Cheesecake

Mango Cheesecake

1. Separate the egg white and egg yolk into a bowl, which should be oil-free and water-free.

2. Cream cheese and butter soften at room temperature.

3. Add the mango puree, cream cheese, butter and heat insulation water to melt, and stir evenly into a fine paste.

4. Add the egg yolks to the cheese paste twice and mix well.

5. Sift in low-gluten flour and mix it in a straight shape until there is no dry powder. Do not stir in circular motions.

6. Add the egg whites with sugar, and beat 3 drops of white vinegar until the whisk is lifted up into a hooked state, and the oven is preheated up and down to 150 degrees for 10 minutes.

7. Take one-third of the meringue and add it to the cheese paste, and stir evenly from top to bottom. Do not stir in circular motions.

8. Take another third of the meringue and continue to add it to the cheese paste and stir evenly.

9. Pour the cheese batter into the remaining meringue and stir evenly.

10. Wrap two layers of tin foil on the outside of the movable bottom mold, and put greased paper on the inner edge, pour the cheese paste, and shake it lightly to produce bubbles.

11. Pour water on the baking tray, place the mold in the water, heat up in a water bath for 120 seats, and bake at 150°C for 50 minutes. There is no need to buckle after baking. It will taste better after being cooled in the refrigerator for a few hours.

12. Finished product.

13. Finished product.