Mango cheesecake

Mango cheesecake

Overview

This is my favorite frozen cheese. Every bite is covered with mango pulp ~ and the taste is very good ~ more delicate than mousse ~ silky smooth ~ there are many recipes on the Internet, but I think they are not very practical ~ so I thought of one last night 😁 If you like it, save it and practice it! ! ! The square is 6 inches~

Tags

Ingredients

Steps

  1. Grind 80 grams of digestive biscuits into powder and add 40 grams of melted butter. Stir evenly, pour into the mold and flatten, then refrigerate until ready to use

    Mango cheesecake step 1

  2. Mango cut into cubes

    Mango cheesecake step 2

  3. Beat into mango pulp and divide into 215g portion and 165g portion

    Mango cheesecake step 3

  4. Add 165 grams of mango pulp to 10 grams of powdered sugar, mix well, pour into a piping bag and set aside

    Mango cheesecake step 4

  5. Add 10 grams of fish gelatin powder to 30 grams of milk and mix well and set aside to allow the fish gelatin powder to fully absorb water

    Mango cheesecake step 5

  6. Add 175 grams of cream cheese to 50 grams of sugar and beat until smooth

    Mango cheesecake step 6

  7. Pour 215 grams of mango pulp in 3 to 4 batches, beat well after each addition and then add the next one

    Mango cheesecake step 7

  8. After stirring evenly, add 35 grams of milk to the cheese paste in portions.

    Mango cheesecake step 8

  9. Melt the isinglass powder in water

    Mango cheesecake step 9

  10. Add cheese paste. Stir evenly from low to upwards. Keep refrigerated until later use

    Mango cheesecake step 10

  11. Beat 150 grams of whipped cream until 7 or 8 minutes

    Mango cheesecake step 11

  12. It's ok if there are lines and no fluidity. Don’t beat me

    Mango cheesecake step 12

  13. Take the cheese paste out of the refrigerator. Pour the whipped cream into the cheese batter

    Mango cheesecake step 13

  14. Also stir evenly from bottom to top.

    Mango cheesecake step 14

  15. After mixing evenly, take out the mold with the biscuit base from the refrigerator

    Mango cheesecake step 15

  16. Pour one layer first and shake the bubbles

    Mango cheesecake step 16

  17. Here comes the point! Cut open the piping bag filled with mango pulp filling, and squeeze it out in a circle from the center of the mold to the surroundings. After squeezing out one circle, add two layers (this amount is optional), but do not get close to the edge of the mold! Leave some room!

    Mango cheesecake step 17

  18. Point 2! Pour the cheese paste along the sides of the mold. Don’t pour the middle first ~ it will squeeze the mango pulp to the edges of the mold! Be careful when pouring the outer edges and then the middle!

    Mango cheesecake step 18

  19. Done! Smooth surface

    Mango cheesecake step 19

  20. I saved some mango pulp for the mirror finish. Then refrigerate the cheese paste. Next make the mirror.

    Mango cheesecake step 20

  21. 50g hot water. Add a few drops of lemon juice. Add sugar

    Mango cheesecake step 21

  22. Add mango pulp and 2 grams of fish gelatin powder (soaked in 10 grams of water in advance) and melt. Mix well

    Mango cheesecake step 22

  23. At this time, the surface of the frozen cheese has solidified. Pour

    Mango cheesecake step 23

  24. sparkling

    Mango cheesecake step 24

  25. There was some mango pulp left at the end. I squeezed them all in😝. Then refrigerate for more than 4 hours or overnight~

    Mango cheesecake step 25

  26. Just blow it with a hair dryer to remove the mold. Then decorate the surface~

    Mango cheesecake step 26

  27. The filling is probably Jiang Zi Di~ This is the extra part~ I can’t eat someone else’s birthday cake~ Hehe

    Mango cheesecake step 27

  28. Post another beautiful picture~ Let’s try it. Definitely fall in love at first sight! ! ! Anyway, my buyers all say Jiang Zi~

    Mango cheesecake step 28