1. Main Ingredients: 220g of cheese

2. Seasoning: 6 eggs, 65g of sugar, 35g of low gluten flour, 35g of butter, white vinegar, corn starch, 1 mango, 1/2 dragon fruit, light cream, appropriate amount

Fruit light cheesecake practice remaining steps:

1. Oreo cookies Remove the middle layer of sugar, use a rolling pin to break

2. Melt the butter over hot water

3. Add the butter to the broken Oreos and mix evenly

4. Beat the cheese over hot water until grain-free

5. Add the butter in small batches and mix evenly

6. Add the egg yolks in small batches, mixing evenly each time and then adding the other

7. Sift in the Low gluten flour irregularly mix evenly into the egg yolk batter

8. Pour the buttered Oreo into the buttered cake mold, compact it, and put it back in the freezer to freeze.

9. Egg white add sugar in three parts, beat until foamy add white vinegar, corn starch and beat until 90% hair, mixed with the yolk paste, pour in the mold.

10. Preheat the oven at 200 degrees, add cold water to the baking dish, bake at 160 degrees in a water bath for 60 minutes, because the oven baked at 200 degrees for a long time, the temperature is too high, resulting in the cake cracked. But nothing to do with it, but will also use the laminating decorations.

Take out of the oven to cool down and put in the refrigerator overnight to correct the taste.

11. Whip the light cream, put it in a piping bag and squeeze a layer of pattern on the cake surface.

12. Mango dragon fruit cut grain, raisin placed in the center, followed by the arrangement of dragon fruit, mango, the side plus framed flowers can be.