Mango cheese cake

Mango cheese cake

Introduction:

"In fact, it just looks like a cake. In fact, there is no need for an egg."

Production steps:

Step 1: digest the biscuits, mash and add the melted butter to the bottom of the mold.

Step 2: press the bottom of the mold firmly with a spoon and put it in the refrigerator for standby.

Step 3: take three-quarters of mango meat and sugar, smash it (there is no cooking machine at home, only use the egg beater to smash it), heat it and sift it. Melt the fish glue powder with milk and add it to the mango paste. Heated mango paste will melt the gelatine powder.

Step 4: soften the cheese in hot water and beat until smooth. Pour the mango paste into the cheese several times. Beat the egg beater evenly.

Step 5: beat cream to 60%. It can also be in a flowing state. Then pour into the mango paste.

Step 6: mix the cream and mango paste well.

Step 7: first spread the cream paste, and then spread the remaining mango meat, let the mango gradually sink, so that the pulp will be even.

Step 8: the bird is impatient. Facing that lump of mush, she immediately chooses the freezer to put it in the refrigerator. (if you have time, you can put it in the freezer for the night, and the taste should be better.) it can completely coagulate in an hour and a half.

Step 9: wrap the cake mold with a hot towel, and you can demould it in a moment. Then you can enjoy the delicious cake.

Materials required:

Mango: 500g

Anjia cheese: 200g

Digested biscuit: 100g

Light cream: 250ml

Butter: 50g

Sugar powder: 30g

Fish glue powder: 30g

Milk: moderate

Note: when cutting the cake, the knife must cut it once and wipe it clean before cutting. It will look more beautiful. But I'm too lazy to do it

Production difficulty: simple

Process: others

Production time: several hours

Taste: sweet