Materials: Cream cheese 540G, chestnut flour 120G, Tartar Powder (Tartar Powder) 30G, 2 teaspoons of lemon juice, 5 egg whites, 6 egg yolks, 300G of sugar, 60G of flour, 360G of milk, 150G cream

Methods:

1.

Mango Cheesecake

Base :

Digestive Biscuits 150g

Butter (melted) 60g

Filling :

Mango (large) 2 pcs

Egg 1 pc

Cream Cheese 250g

Half cup of Fresh Cream

Spicylic Fish Powder 1 1/ 2 tbsp

Fish Gelatin Powder 1/ 2 Tablespoon

Fish Gelatin Powder 1/ 2 Tablespoon 2 tablespoons

Sugar 60g

Cold water 3 tablespoons Decoration :

Several slices of mango

Mango curry powder ? packet

Fish gelatin powder 1 teaspoon

Rolling water ? cup

Methods:

1. Crumble digestive biscuits and add melted butter to mix well;

2. Line a 20cm cake pan with butter paper. Line a 20cm cake pan with butter paper, put in the cake crumbles slightly compacted, refrigerated until use;

3. Mango peeled, take part of the grinding half a cup of mango puree, the other part of the thinly sliced, the rest of the cut into pieces;

4. Egg whites and yolks are separated. Fish glue powder mix with water, seat in hot water and wait for tolerance. Cream beat up, ready to use;

5. cream cheese smooth, add sugar whisking, drop the egg yolk and then mix. Add fish glue water and mango puree mix well, mix into the cream. Add the egg white, add the cheese and mix well, drop the mango;

6. Put the mango slices around the pie plate, pour in the cheese and refrigerate until solidified;

7. o-liquor powder and fish gelatin powder mix well, add boiling water and mix;

8. Mango slices on the top of the pie (you can add other fruits to decorate), pour in the o-liquor water that has been cooled, and refrigerate until solidified.

9.