Mango Cheesecake(mang guo nai lao dan gao )

Mango Cheesecake

Introduction:

"Bite a small bite, put it into your mouth, melt the pleasure, small fresh taste and a bit of mango flavor. I can't describe it. Anyway, the taste is pretty good. According to the microblog the day before yesterday, I didn't live before taking a picture. I cut a small piece, but before I took a picture, I always told me to eat it. Is it delicious or not. After someone has a piece of food, they keep saying wow, eat well, eat well. After eating a large piece of food, I began to jump. If I had nothing to do, I went to the refrigerator to see me. The doctor's diagnosis here is: this person is not shallow poisoned... "

Production steps:

Step 1: put the digested biscuit into the grinding cup of the food processing machine and beat it into powder;

Step 2: melt the butter into liquid state;

Step 3: pour the liquid butter into the digested biscuits and stir evenly;

Step 4: spread the digested biscuits evenly on the bottom of the 6-inch round mold, flatten them with a spoon, and put them in the refrigerator for storage;

Step 5: pour the fish glue powder into a bowl, add two teaspoons of milk, and let it stand for a while. The fish glue powder will fully absorb water;

Step 6: put cream cheese, sugar, mango pulp, remaining milk and lemon juice into the cooking cup of the food processor;

Step 7: stir with a food processor until the materials are evenly mixed;

Step 8: after fully absorbing water, the fish glue powder expands and agglomerates, and the fish glue powder is heated in water and continuously stirred until it dissolves into liquid state;

Step 9: pour the liquid fish glue powder into the mango paste, stir well, and put the Mango Cheese paste into the refrigerator until it is similar to the whipped cream;

Step 10: pour the animal cream into a large bowl and beat it with an egg beater until it can keep the lines;

Step 11: mix the whipped cream and Mango Cheese paste, and mix well by turning from the bottom up. The mixed mango paste is bulky and thick;

Step 12: pour the mango paste into the mold with the bottom of the digested biscuit, smooth the surface, and refrigerate for more than 4 hours.

Materials required:

Digested biscuit: 100g

Butter: 50g

Cream cheese: 175g

Milk: 65g

Fine granulated sugar: 50g

Mango: 220g

Lemon juice: 15ml

Fish glue powder: 15g

Animal fresh cream: 150g

Cake mold: 1 (6 inches)

Note: 1. The digested cake can also be rolled into the fresh-keeping bag with a rolling pin; 2. In steps 6 and 7, if there is no cooking machine, the cream cheese can be softened by heating with water, sugar can be added and stirred with an electric beater until smooth, and then mango pulp can be added in several times to fully stir until even, and then milk can be added to beat until even. Before mixing with fresh cream, it must be put into the refrigerator and sent 3. When demoulding, cover the outside of the mold with a hot towel for a while, or blow it with a hair dryer for a while, and the cake will come off easily; 4. If you like mango grains, you can add some mango grains on the top, or make a mirror.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Nai Lao Dan Gao