Ingredients

Main ingredients: 30g butter, 150g cream cheese, 150g light cream, 4 mangoes of equal size (three of them pureed, one diced)

Ingredients: One pack of Oreo chocolate-flavored biscuits, 2 slices of gelatine, 20 grams of semi-caster sugar

Steps

1. Remove the filling from the biscuits, crush them, and mix with melted butter Mix well, spread it to the bottom of the mold and compact it, and put it in the refrigerator for 10 minutes.

2. Beat the whipping cream until it is almost 70% flowable. Soak the gelatine sheets in cold water until soft and then melt them in hot water.

3. Puree two mangoes and dice one mango.

4. After the cream cheese is softened, add sugar and beat well. Then add mango puree, whipped cream and gelatine solution and mix well.

5. Spread a layer of diced mango on the bottom of the mold, pour all the mango cheese paste and refrigerate for a few hours.

6. Puree a mango, add half a soaked gelatin sheet and a tablespoon of water, heat over low heat until the gelatine sheets dissolve, let cool, then pour it onto the surface of the refrigerated cake, and then Chill in the refrigerator until hard, then remove from the mold and decorate. Ingredients:

Cheese filling ingredients: 3 large Taiwanese mangoes, 250ml light cream, 500g cream cheese, 3 slices of gelatine, 80g sugar, 20g milk.

Milk mirror: 150ml milk, 2 gelatine tablets.

Surface decoration: half dragon fruit, 1 mango, 1 piece of hazelnut chocolate.

Steps:

1. Prepare the required cheese filling material collection.

2. Cut the cream cheese into cubes, soften it at room temperature, add 30g of sugar, place the basin on warm water, and stir evenly.

3. Put 20g of milk in a bowl, cut the gelatine slices into small pieces, place the bowl in warm water, stir the milk until the gelatine slices are completely melted.

4. Peel and core the mango, and cut the flesh into cubes.

5. Put the diced mango into a blender and blend into a puree, then pour it into the cheese paste and stir.

6. Pour the melted gelatin milk liquid into the cheese paste and stir evenly.

7. Add some diced mango into the cheese paste.

8. Add sugar to the light cream in 3 batches and beat until it reaches 60%.

9. Mix the light cream and cheese paste and stir evenly.

10. 8-inch movable bottom mold. Wrap the bottom mold with tin foil.

11. Then pour the mango cheese filling in and shake it gently a few times to make the surface even. Then put it in the refrigerator for 2-3 hours.

12. To make a mirror surface, use 150g of milk, add 2 pieces of gelatine, sit in warm water and let it melt completely.

13. Let the melted gelatine milk liquid cool, pour it on the surface of the cheese filling, and then put it in the refrigerator to refrigerate until the surface layer is completely solidified.

14, 15. Finally, decorate with mango pieces, dragon fruit, and chocolate chips. Chocolate chips, I just use a grating plane to grate the chocolate chips.

Ingredients for cheese filling: 3 large Taiwanese mangos, 250 ml light cream, 500g cream cheese, 3 slices gelatine, 80g sugar, 20g milk

Milk mirror: milk 150 ml, 2 gelatine sheets

Surface decoration: half dragon fruit, 1 mango, 1 piece of chocolate

Steps:

1. Prepare everything Assemble the required ingredients for the cheese filling

2. Cut the cream cheese into cubes, soften at room temperature, add 30 grams of sugar, sit the basin on warm water, and stir evenly (you can also put it in the oven or microwave to warm it slightly Heat it to help soften and stir evenly)

3. Put 20 grams of milk in a bowl, cut the gelatine slices into small pieces, place the bowl in warm water, stir the milk until the gelatine slices Melt completely

4. Peel and core the mango, and cut the flesh into cubes

5. Put the diced mango into a blender and blend into a puree, then pour it into the cheese paste and stir

6. Pour the melted gelatine milk liquid into the cheese paste and stir evenly

7. Add some diced mango into the cheese paste (so that the final cheese filling The taste is better if there are mango particles)

8. Add sugar to the light cream in 3 times, and beat until it is 60% fluffy

9. Mix the light cream and cheese paste and stir Evenly

10.8-inch removable bottom mold, wrap the bottom mold with tin foil

11. Then pour the mango cheese filling into it, shake it gently a few times to make the surface even. Then put it in the refrigerator for 2-3 hours

12. To prepare the mirror surface, use 150 grams of milk, add 2 pieces of gelatine, sit in warm water and let it melt completely

13. Let the melted gelatine milk liquid cool, pour it on the surface of the cheese filling, and then put it in the refrigerator until the surface layer is completely solidified

14. Finally, use mango slices, dragon fruit, and chocolate chips to make it Decoration, chocolate chips, I just grated the chocolate chips with a grating knife

Ingredients

80 grams of yogurt

250 ??grams of cream cheese

160 grams of mango

Accessories: 10 grams of shredded coconut, 200 grams of seasoning, whipped cream, 40 grams of milk, 30 grams of sugar, 2.5 pieces of gelatine. Steps:

1. Make yogurt cheese paste:

1. Place yogurt and cream cheese in a heat-resistant container, heat over water, beat the yogurt and cream cheese with a whisk until smooth and without particles

2. Gelatine sheets Soak in water until soft, then remove and drain, add 30 grams of milk over water and heat until the gelatine slices are melted and there are no particles

3. Add the melted gelatine milk liquid into the mixture in step 1 Mix well, and beat the light cream until it is 6-70% thick

4. Mix the whipped cream with the mixture in step 3 to form a yogurt paste

5. Mix the yogurt paste with Divide the decorating pen into heart-shaped molds and put them in the refrigerator to freeze

2. Make the mango cheese paste:

6. Cut the mango into pieces and puree it with a food processor

7. Heat the mango puree and cream cheese over water until the cream cheese becomes soft, and use a whisk to beat the puree and cream cheese until smooth and without particles

8. Prepare the gelatin slices in advance Soak in water until soft, then remove and drain, add 10 grams of milk over water and heat to form a gelatine solution

9. Add the gelatine solution to the mixture in step 7 and mix well

p>

10. Beat the whipped cream until it is 6-70% thick. Mix the whipped cream with the mixture in step 9 and make a mango paste.

11. Touch it with your hands and freeze or refrigerate it. If the finished yogurt paste is no longer sticky, you can divide it into mango paste. Use a decorating pen to divide the mango paste into heart-shaped molds

12. Put it in the refrigerator to freeze

13. After freezing for 3-4 hours, you can unmold it

14. After unmolding, sprinkle some coconut flakes on the surface of the mango yoghurt cheesecake and place it in the refrigerator or at room temperature for half an hour. Ready to eat 1. Why should it be frozen in the refrigerator instead of refrigerated? First, freezing can take a shorter time to set the cheesecake than refrigeration.

Secondly, frozen cheesecake is easier to demold due to its hardness. If it is refrigerated, the cake will break easily during demolding.

2. Whipped cream is easy to whip, so you must pay attention to the degree of whipping, otherwise it will become dregs by accident and cannot be used.