How to make mango cheesecake?

prepare the digestive biscuits first. Digestive biscuits is put into a fresh-keeping bag and crushed into powder with a rolling pin, or directly put into a grinding cup of a food processor to make a powdered mango cheesecake. Step 1

Butter is heated and melted in water to form a liquid state, and then poured into digestive biscuits crumbs, and the mango cheesecake is evenly mixed with a spoon. Step 2

Spread the mixed digestive biscuits batter evenly on the bottom of a 6-inch round mold, and back-pressure it with a spoon. Step 3

Put the gelatine powder into a bowl, add 2 tablespoons of milk, and let it stand for a while so that the gelatine powder can fully absorb water. Step 4

Put cream cheese, fine sugar, peeled mango pulp, lemon juice and remaining milk mango cheesecake in the conditioning cup of a food processor. Step 5

Stir with a food processor for a while to make all the materials evenly mixed. (If there is no food processor, first heat the cream cheese in water to soften it, add sugar and beat it with electric egg beater until it is smooth, then add mango pulp several times and beat it evenly, and then add milk and beat it evenly.) Step 6 of Mango Cheesecake Practice: Pour the stirred mango cheese paste into a large bowl from the conditioning cup. At this time, after fully absorbing the moisture in the milk, the gelatine powder will expand into a sponge-like mango cheesecake as shown in the figure. Step 7: Heat the gelatine powder in water and stir it continuously to make it melt into a liquid state. Pour the liquid gelatine powder into the mango cheese paste. The practice of fully stirring the mango cheesecake step 8

The practice of putting the prepared mango cheesecake in the refrigerator for standby mango cheesecake step 9

The animal whipped cream is poured into a bowl, and the mango cheesecake is beaten with an eggbeater until the grain can be maintained. Step 1

Mix the whipped cream with the mango cheesecake. Step 11

Mix the mango cheesecake evenly by turning it from the bottom up. Step 12

Pour the mixed batter into a mold with a digestive biscuits bottom. Step 13

Smooth the surface of the batter and put it in the refrigerator for more than 4 hours before taking off the mold. When demoulding, cover the periphery of the mold with a hot towel for a while, or blow it with a hair dryer for a while, so that the cake will not stick to the mold. Step 14

The most important step in making a cake is to mix the whipped cream with the mango cheese paste. It is necessary to make them reach a similar consistency, so that they can be perfectly mixed together, otherwise the mixed batter may be too thin or smaller. After adding the mango cheese paste into the fish powder solution, put it in the refrigerator for a while until it reaches a consistency similar to that of whipped cream, and then proceed to the next step.