Mango cheesecake

1

set 160g crackers in small pieces into a juicer. lee

2

Make them powdered

3

Butter insulated water melts and mixs equally with biscuits powder

4

Roll the cookies in the mold, flatten them with a spoon, put them in the freezer

5

Take four gilding chips, cut them early and soft with cold water

6

Cut the creamed cheese into small pieces, add fine sugar, the insulated water mixes it with a manual omelet into an emulsion form, and the sugar completely dissolves the back end from the hot water

7

Milk warms (not boiling), adds soft glittins, and melts quickly to the glitting

8

Mango tinkles in the juicer, and then milk the glint solution, cream cheese, and then continue to mix with the juicer

9

Hit the light cream to 60%

10

Putting the paste in the juicer three times in the light cream and mixing it with an eggmaker

11

Take out the cake model from the fridge, dump the mango cheese in the mold, flatten it and freeze it in the fridge for over four hours

12

Heated mango juice and added a pre-soft glitting tablet to melt the glitting completely

13

Take out the mold, pour it into the mango glytine solution, seal it and freeze it

14

When the cake is off, the electric wind blows around the side of the mold for a minute

1. Refrigerate the heavy cream for several hours before whipping, and it is best to refrigerate the container as well. When whipping, place the container in a bowl of ice water and whip over the ice bath. Heavy cream whips best at 7°C and generally takes only 5–10 minutes; cream at room temperature will melt into liquid and cannot be whipped. 2. When the heavy cream reaches the soft peak stage, it holds its shape slightly but remains fluid. If over-whipped, the cream becomes curdled and separates, at which point it cannot be used for puddings but can be used for egg tarts or cakes. 3. To soften the gelatin sheets, use 3–4 times the amount of water, which takes about 15 minutes; do not overlap the sheets during this process. 4. The softened gelatin must be melted using a double boiler. Once the gelatin is clear and transparent, quickly pour it into the liquid ingredients and mix thoroughly; otherwise, the gelatin will clump at the bottom of the container due to the low temperature. 5. Excessively high temperatures or strong acidity will affect the gelling ability of the gelatin. 6. When cutting a cake, to ensure a neat cut surface, it is best to heat the knife before each cut; this can be done using a hairdryer or by holding it over a flame.