Mango Cheesecake
1.
Prepare the materials and start working...
2.
First prepare 70g of Oreo biscuit powder and put it 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 biscuit, and mix well with a spoon.
3.
Spread the mixed Oreo biscuit paste evenly on the bottom of a 6-inch round mold, flatten it with the back of a spoon, and put it in the refrigerator until it is ready for use.
4.
Put 100g of cream cheese, 40g of icing sugar, right amount of mango pulp, and right amount of milk into the conditioning cup of the food processor. The food processor will start stirring to make all the ingredients evenly mixed to form a thick and delicate paste.
5.
Pour the stirred mango cheese paste from the conditioning cup into a large bowl, then add 10g of gelatine slices to 2 tablespoons of refrigerated milk, let stand for a while to soften the gelatine slices, and pour the gelatin liquid into a liquid after heating into the mango cheese. Mush. Stir thoroughly and put the mango cheese paste in the refrigerator for later use.
6.
Pour the whipped cream into a bowl and beat with a whisk to the extent that it can maintain the texture (when whipping the cream, I put the container in ice water to make it easier to beat)
7.
Mix the whipped cream and the mango cheese paste, and mix well by turning up from the bottom. Dice the mango and place a layer in the mold at the bottom of the Oreo biscuit.
8.
Pour the previously mixed mixture into the mold at the bottom of the Oreo biscuit, smooth the surface of the batter, and put it in the refrigerator.
9.
Next, make the mirror surface (if you are too troublesome, you don't need to make the mirror surface). Take 10g of gelatine slices in cold water, soak in soft insulated water and stir to melt. Cut the oranges to squeeze out the orange juice, mix and let it cool.
10.
Pour it on the cake that has been refrigerated for about 2 hours, and then refrigerate it for a mirror effect.
11.
It can be demoulded in more than 4 hours, cut some diced mangoes and put on it (the final product looks uneven due to my premature demolding. It is recommended to refrigerate for more than 4 hours to demold)
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 auspicious liquid, put it in the refrigerator for a while until it reaches a consistency similar to the whipped cream, and then proceed 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. If you do not use a food processor, because the 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;
