Mango Jelly Cheesecake
| Cream cheese 250g | Light cream 100g |
| Yoghurt 100ml | Powdered sugar 80g |
| Mango 1 | Gelatin powder 15g |
| Cake base | Digestive biscuits 100g |
| Butter 50g | Mirror |
| Gelatin powder 5g | Mango puree 50g |
| Water 50g |
Step 1
Prepare and weigh the cheesecake ingredients.
Step 2
Start making the cake base first. Use a rolling pin to crush the digestive biscuits in a plastic bag. You can also break it into small pieces and crush it in a food processor. Heat the butter in a microwave to melt. Then pour the butter into the digestive biscuits and mix well.
Step 3
Take a non-stick six-inch removable bottom round mold, spread the digestive biscuits mixed with butter on the bottom of the mold, press and smooth it with a spoon, and put it in the refrigerator for more than half an hour.
Step 4
Peel, core and cut the mango into small pieces.
Step 5
Put the chopped mango into a food processor and puree it into mango puree as finely as possible.
Step 6
Add 15 grams of gelatine powder to 80 grams of water, soak and melt into jelly.
Step 7
Place in a pot over water to steam and mix well with a spoon.
Step 8
Next, beat the cream cheese. Let the cream cheese melt at room temperature and add powdered sugar.
Step 9
Use an electric egg beater to beat the cream cheese until it is white and smooth without any particles. Add the mango puree. Don’t put all the mango puree in. Leave half of it to make a mirror surface.
Step 10
This is mango puree and cheese mixed well.
Step 11
Then add the yogurt and whipped cream and stir evenly.
Step 12
Add melted gelatine.
Step 13
Take out the mold with the cake base from the refrigerator, pour the evenly mixed mango cheese paste into the mold, then hold the mold with your hands and shake it lightly on the table a few times to release the bubbles, then put it in the refrigerator for more than five hours.
Step 14
After the cheese has solidified after being refrigerated, start preparing the mirror. Soak 5 grams of gelatine powder in 50 grams of cold water and steam it in a pot. Then pour it into a cup with mango puree and stir well.
Step 15
Let the mango puree with the gelatine liquid cool for a while. When it is about body temperature, pour it on the refrigerated cheese. Don't let it cool before pouring it. It will solidify and it will be difficult to work with. However, if the mango puree solidifies, it can be done. Put it in the microwave and heat it up for ten seconds.
Step 16
Hold the mold zero with your hand and shake it gently a few times, so that the mango puree is evenly distributed, then refrigerate for a few hours until the mirror is solid.
Step 17
Take the refrigerated and solidified mango cheese cake out of the refrigerator and unmold it. Cover the surroundings of the mold with a hot towel to remove it smoothly. Decorate the cake with silver sugar beads. On Douguo’s fifth anniversary, I wish Douguo a happy birthday. The business is getting more prosperous.
Step 18
Cut it open and see the strong aroma of mango and cheese.
Step 19
Take a bite with a spoon and it will melt in your mouth. It is very delicate and smooth. The cheesecake with mango and yogurt will never make you feel tired. Mango Jelly Cheesecake Recipe
