Name: Mango Cheesecake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Cheese; 180g yolk; 70g Mango puree; 10g Low-gluten flour; 50g protein; 60g Rock sugar powder; 43g Whole egg liquid; 10g Yogurt; 10g corn starch; 30g butter; 35g almond; 10g Sugar; 1g salt

Mango Cheesecake

by Wanshanhong

4.9 (1)

Favorite

Difficulty

Normal

Time

Serving

Today’s cheesecake is made of rice wine by myself, and this cheesecake is made with this fresh cheese. The milk is also fresh dairy milk, so don’t worry about preservative additives, even rice wine. They are all made by themselves, haha, feel free to enjoy the delicious food.
Cheesecakes are generally made with cream cheese, and the texture and shape of the cheese made with rice wine is the closest to that of cream cheese. The cheesecake made with it instead of the purchased cream cheese not only has the same texture, but also tastes and tastes. It's awesome. Today’s cheesecake has rose puree added to the cheesecake. The cake has a fruity taste and does not feel greasy, and it has more fruity fragrance. I personally feel that it is more delicious than a simple cheesecake.
The surface of the baked cheesecake is slightly browned. In order to look better, I made a big white to decorate it. Is the cake also cute and cute (∩_∩). "

Mango Cheesecake

1. Make the bottom of the cake first: crush the almonds into powder and prepare them together with the other ingredients needed for the bottom of the cake (the auxiliary materials in the recipe table are the bottom of the cake recipe)

2. Pour into a basin and knead into a grain of sand

3. Then spread it in the mold of the movable bottom, compact and flatten it

4. Bake at 180 degrees for 15 minutes in the oven, take out and let cool for later use

5. Take the required amount of cheese made with rice wine

6. Add 40 grams of rock sugar powder and mix well

7. Add yogurt and stir well

8. Add 18 grams of egg yolk and 43 grams of egg liquid

9. Stir well

10. The cornstarch and flour are mixed evenly,

11. Sift into the cheese paste and stir evenly

12. Finally add the mango puree

13. Mix evenly and set aside

14. Put the egg whites in an oil-free and water-free basin, beat the egg beater from low speed to high speed, add powdered sugar in 3 times in the middle

15. Whip until the egg beater has a bent hook

16. The delicate meringue is ready

17. Take 1/3 of the beaten egg whites into the cheese paste

18. Stir evenly by turning and pour in the remaining meringue

19. Stir evenly and serve as a cake batter.

20. Bake the bottom of the cake

21. Pour the cheesecake batter on the bottom of the baked pie

22. The oven is heated to 200 degrees, lower to 140 degrees, put water in the baking tray, and bake for 20 minutes.

23. Take it out to cool, put it in a fresh-keeping bag and put it in the refrigerator for one day.

24. Refrigerate for a day, demoulding and cut into pieces before eating, all kinds of flavors are fully melted, the cheesecake is the best at this time. But don’t just put it, the bottom of the cake will not be crispy after a long time, and the freshness is also poor, eat it as soon as possible