Baking: water bath method, lower layer of oven, 165 degree preheating; Turn to 150 degrees for 35 minutes, then turn to 140 degrees for 35 minutes, and finally raise the ignition temperature of the first color to 180 degrees for 75 minutes. The temperature here is the knob temperature. Double cheesecake in Hokkaido looks very simple, just like a warm girl next door, kind and natural. It looks unremarkable, but it has the delicious taste of rich cheese. Eat a piece and you will be captured immediately, and you will never forget it for a long time. It will inadvertently miss its taste after dinner every day; Personally, I prefer to eat light cheesecake. Cheese is smooth and tender, with low calories, and I won't feel too guilty when eating it. After all, losing weight is a career that every foodie needs to pursue all his life.

6 inch mango jelly cheesecake Ingredients: 500g mango (including 150g puree), 120g cream cheese, 100g light cream, 3 pieces of gelatin (2 cakes with 1 mirror), 50g sugar, 100g Oreo. The cake just baked will shake, because it is so delicate and moist, but it won't be like this after refrigeration, so don't worry like me, it's best to refrigerate it overnight.

Cream cheese is melted in a waterproof way (waterproof melting is actually putting cream cheese into a basin, then boiling it in a larger basin next to it, and putting a small basin full of cream cheese into boiling water for snacks). If you cook at home, the taste will not reach the taste of the dessert shop outside, just like the materials and tools for making desserts. You can't buy special tools just to make a dessert. In the Basque country with unreasonable teeth, the taste is thicker than the light cheesecake, but lighter than the cheesecake, and the operation is convenient. Just stir and stir, there is no need for water bath baking. Yogurt can also be used instead of cream cheese, with less calories and more affordable price.