Mango yogurt cheesecake

Homemade yogurt:	Pure milk 600g
Light cream 100 grams	Yoghurt fermentation bacteria 1g
Fine sugar 40g	Mango yogurt cheesecake:
cream cheese 200 grams	Fine sugar 50 grams
Mango pulp 150g	Pure milk 50 grams
Gelatin tablets 15 grams	Homemade yogurt 100 grams
Light cream 200 grams	Biscuit base:
Oreo cookie crumbs80g	Butter 40g

Mango yogurt cheesecake recipe

Step 1

First scald the yogurt container with boiling water and dry it to reduce bacteria. Add pure milk, light cream, yogurt fermentation bacteria, and fine sugar into the yogurt container, stir the fermentation bacteria evenly, and press the yogurt button for about 10 hours. The fermented yogurt is mellow, silky and tastes very good!

Step 2

Get the materials ready~

Step 3

1⃣️. Soak the gelatine sheets in ice water until soft. Insulated water melts. 2⃣️. Melt the butter in water, put the chopped Oreos in a bag, crush them with a rolling pin, mix with the butter and mix well. 3⃣️Put the biscuit crumbs into a 6-inch mold, flatten and compact. 4⃣️Put the mango pulp and pure milk into a juicer and squeeze it into mango puree.

Step 4

5⃣️Put the cream cheese and caster sugar into a clean container, beat with an electric egg beater over water until smooth. 6⃣️. Add mango puree to the cheese and mix well with a manual egg beater. 7⃣️. Add yogurt and mix well.

Step 5

8⃣️After melting the gelatine sheets in water, add them to the cheese paste and mix well. 9⃣️. Beat the light cream at low speed, about 60% to 70%. . Add the light cream into the cheese paste in two batches and mix well. Pour into a 6-inch mold and refrigerate overnight, or freeze for about 4 hours.

Step 6

After the mango yogurt cheesecake has solidified, use a hair dryer to blow it around the edges. You can use a drinking cup to place the mold on the cup and slowly slide the mold off. Then decorate the cake however you like.

Step 7

It melts in your mouth, like eating ice cream~ Mango yogurt cheesecake recipe