Mango Cheesecake (mother's Day Edition)
1.
Most of the ingredients (the oranges were originally intended to be used as a mirror, but later they were useless).
2.
Take half of the biscuits about 100g, put them in a fresh-keeping bag, and crush them with a rolling pin.
3.
20g butter melts by microwave heating for 30 seconds.
4.
Become a liquid.
5.
Add the biscuits and add some milk if it is too dry (I am afraid of oil so I reduce the amount of butter and replace it with milk, about 30-50ml is enough).
6.
Put on disposable gloves, compact the biscuits in the bottom of the cake mold (I use a 6-inch live mold), and put it in the refrigerator.
7.
Add 10g fish gelatin powder to 100ml milk.
8.
The upper steamer is steaming over the water.
9.
To process the mango and cheese aside, cut two mangoes into pieces, leaving at least a quarter of the fruit pieces.
10.
Mango + cheese + yogurt, smash in the food machine into a delicate mud like the picture shown (I am afraid that the sweetness of mango is enough, if you like sweetness, you can add sugar in this step).
11.
Pour the water-melted isinglass into the cheese paste, and stir again.
12.
Pour the blended paste into the mold, pour half of it first.
13.
Add the mango.
14.
Fill it up again to make bubbles.
15.
Two extra cups were installed.
16.
Put it in the refrigerator for more than four hours and take it out.
17.
Using a bottle, easy demoulding.
18.
Prepared glutinous rice paper.
19.
It was a photo of my daughter and I, which was made of edible glutinous rice paper, cut and pasted, and then decorated with flowers and butterflies that are also made of glutinous rice paper.
20.
Extra cup.
21.
Another cup.
22.
Let's eat.