Put the digested cake into the food conditioner and beat it into fine sand. If there is no food conditioner, put the biscuits in a clean plastic bag, then break them with a rolling pin or something, make them as thin as possible, and then press them into cake shells. After the cream is cut into small pieces, it is melted into liquid by microwave or waterproof heating. I prefer the refreshing taste, so this time I used fermented cream or ordinary cream.

Pour the biscuit crumbs and cream together and stir well. Prepare a 6-inch movable bottom cake mold, then pour in the freshly mixed crumbs of butter biscuits and press hard. This step must be done well. If there is no compaction, the finished product after demoulding will be loose and shapeless. At first, you can take a small flat object and press most of it. Then slowly compact the details with your fingers. In order to make it firm, I will spend a lot of time pressing it carefully here until it is completely hard. Then I will put it in the refrigerator for at least half an hour to make it more stable. Fresh mango is cut into diced (for paving the surface), diced (to be added to the raw cheesecake) and mango paste for later use. Please try to keep it dry and drain excess water. This time I used two medium and large Avon mangoes to make this raw cheesecake. Cream and sugar are mixed together, so you don't have to make the whole hair into a line, but the whole body will still flow. When you're done, take it to the refrigerator for later use. After it solidifies, take it out of the refrigerator, let it cool for 2 minutes, then wrap a warm towel outside the mold for a few minutes, put a cup under it, and pull the mold down to demould it. You can also use the hot air of a hair dryer to blow slowly along the mold and then demould it. I like to use a hair dryer myself.