Mango cheesecake

By VicentaLakin

Mango cheesecake
She didn't have a bite for the next afternoon's birthday, but when she suddenly got to her in the morning, she was happy. She thought no one would remember, but we all remember, "This isn't a surprise!" What kind of cake does she want to make? Chocolate? Tea? Lemon.

Recipe Recommendations

  • protein of 2
  • egg yolk of 2
  • fine sugar
  • low-gluten flour 52 grams
  • powdered sugar
  • animal whipped cream 130 grams
  • cream cheese 65 grams
  • Mango puree 120 grams
  • milk 40ml
  • gelatin 9 grams
  • fresh lemon juice 1 teaspoon
  • animal light cream appropriate amount
  • mango appropriate amount

Steps for Mango cheesecake

  • Make Mango cheesecake step 0
    1
    Material collection
  • Make Mango cheesecake step 1
    2
    Separate the yolk from the egg. I always split it with a spoon when the eggs were small.
  • Make Mango cheesecake step 2
    3
    Add 10 grams of fine sugar to the yolk
  • Make Mango cheesecake step 3
    4
    Take a third of the protein to the yolk bowl, flip it up from the bottom of the bowl with a rubber razor, so that the protein paste and the yolk paste can be slightly smoothed.
  • Make Mango cheesecake step 4
    5
    And then I'm gonna pour the mixed yolk paste back into the rest of the protein paste with a rubber razor.
  • Make Mango cheesecake step 5
    6
    Scavengers of low-banded flour are sifted into an egg paste twice, tuned with a rubber razor, sifted again, and tuned fast.
  • Make Mango cheesecake step 6
    7
    Put the paste in the bag, cut the 8 mm mouth, and put the paste in the shape of the picture. In the ovens, put sugar powder in a minute and then again. Put it in the preheat oven, on fire. 175 degrees baked for about 10 minutes.
  • Make Mango cheesecake step 7
    8
    Cut the roasted piece of cake to the height of a 6-inch mold... (cooked) and cut a circle. Cut the cut above, put it on the edge and put it on the base, for example (can put oil paper around the mould)
  • Make Mango cheesecake step 8
    9
    Gilliding in the cool water, making it soft. Smuggle mangoes into mud.
  • Make Mango cheesecake step 9
    10
    Add cream cheese to 10 grams of sugar powder
  • Make Mango cheesecake step 10
    11
    Put the cream and cheese insulated water in a smooth state.
  • Make Mango cheesecake step 11
    12
    I hit the animal cream with 80% of the ice
  • Make Mango cheesecake step 12
    13
    Put a third of the cream in the cheese bowl, evenly mix it and then rewind the rest of the cream
  • Make Mango cheesecake step 13
    14
    Pour cool mango sauce and mix it evenly. Finally, pour a small spoon of fresh lemon juice, and then you'll be able to drop the mold, flatten the top, freeze the fridge for more than four hours.
  • Make Mango cheesecake step 14
    15
    When you're gone, you start decorating. Put the mango particles on
  • Make Mango cheesecake step 15
    16
    Squeeze the cream
  • Make Mango cheesecake step 16
    17
    Put on the laces

    • Mango cheesecake Make Tips

    1. When making the cake base and side collar, you must quickly fold in the flour after adding it to the egg batter, and pay attention to your technique. Otherwise, the batter will deflate, causing the final product to lack distinct piping bag squeeze marks. I was a bit slow this time, and there were signs of deflation, so the finished product didn't have clear textures. 2. You can line the baked side collar with parchment paper before placing it into the mold; this prevents the collar from sticking to the mold and peeling. 3. This cheesecake uses very little cheese because mango is not a fruit with a strong flavor; if the cake's milky taste is too rich, it will mask the fruit's own flavor. If you prefer a stronger milky taste, you can add more cheese, but you should reduce the amount of heavy cream accordingly. 4. Feel free to be creative with the cake decoration according to your personal preferences and inspiration. Believe that everyone's cake is unique.

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