Mango cheesecake

Overview

This refrigerated cake does not need to be baked. It is really delicious. Although it is complicated to operate, it is clean and hygienic. You can make it yourself for family and friends’ birthdays. This cake is 6 inches. This is the first time I have made it. It is great! For those who love durian and strawberry, just replace the mango with durian or strawberry, the method is the same.

Tags

• baking
• butter
• cream cheese
• geely slices
• mango
• orange
• oreo cookie powder
• whipping cream
• powdered sugar

Ingredients

Steps

1. 1 Get the materials ready and get started...

   

2. 2 First prepare 70g of Oreo biscuit powder and put it into the grinding cup of a food processor and beat it into powder. Heat the butter over water to melt it into a liquid state. Pour it into the digestive biscuit crumbs and mix well with a spoon.

   

3. 3 Spread the mixed Oreo cookie batter evenly on the bottom of a 6-inch round mold, flatten it with the back of a spoon, and chill in the refrigerator until it is set.

   

4. 4 Put 100g of cream cheese, 40g of powdered sugar, an appropriate amount of mango pulp, and an appropriate amount of milk into the mixing cup of the food processor. The food processor starts stirring to mix all the ingredients evenly into a thick and delicate paste.

   

5. 5 Pour the stirred mango cheese paste from the mixing cup into a large bowl, then add 10g of gelatine slices to 2 tablespoons of refrigerated milk, let it sit for a while to soften the gelatine slices, then heat the liquid gelatine over water and pour it into the mango cheese paste. Stir thoroughly and place the prepared mango cheese paste in the refrigerator for later use.

   

6. 6 Pour the light cream into a bowl and use a whisk to whip it until it can maintain texture (when whipping the cream, I put the container in ice water to make it easier to whip)

   

7. 7 Mix the whipped cream and mango cheese paste, and mix evenly by stirring from the bottom up. Dice the mango and place a layer in the Oreo cookie base mold.

   

8. 8 Pour the previously mixed mixture into the Oreo biscuit-based mold, smooth the surface of the batter and place it in the refrigerator.

   

9. 9 Next, make the mirror surface (if you find it troublesome, you don’t need to make the mirror surface). Soak 10g of gelatine sheets in cold water until soft and stir in hot water until melted. Cut the oranges and squeeze out the orange juice. Mix and let cool.

   

10. 10 Pour onto the cake that has been refrigerated for about 2 hours, and then refrigerate to achieve a mirror-like effect.

    

11. 11 It can be demoulded after more than 4 hours. Cut some diced mango and put it on top (the final product looks uneven because I demoulded too early. It is recommended to refrigerate for more than 4 hours to demould)