Mango cheesecake

Mango cheesecake

Overview

Today’s cheesecake is made by myself using rice wine. I use this fresh cheese to make this cheesecake. The milk is also fresh milk from the dairy farm, so don’t worry about preservatives and additives. Even the rice wine is made by myself. Haha, feel free to enjoy the delicious food. Cheesecake is generally made with cream cheese, and the cheese made with rice wine is closest to cream cheese in taste and shape. The cheesecake made by using it instead of purchased cream cheese not only has the same texture, but also has a super delicious taste. Today's cheesecake adds rose mud to the cheesecake. The cake has a fruity flavor that won't make you feel greasy, and it also has the fragrance of fruit. I personally think it's more delicious than a simple cheesecake. The surface of the baked cheesecake is slightly browned. In order to make it look better, I used a white one to decorate it. The cake is also cute O(∩_∩).

Tags

Ingredients

Steps

  1. Make the cake base first: Crush the almonds into powder and prepare them together with other ingredients required for the cake base (the ingredients in the recipe table are the cake base formula)

    Mango cheesecake step 1

  2. Pour into a basin and knead until it becomes like sand

    Mango cheesecake step 2

  3. Then spread it into the mold with a loose bottom and compact it flat

    Mango cheesecake step 3

  4. Bake in the oven at 180 degrees for 15 minutes, take out and let cool and set aside

    Mango cheesecake step 4

  5. Take the required amount of cheese you make with rice wine

    Mango cheesecake step 5

  6. Add 40 grams of rock sugar powder and mix well

    Mango cheesecake step 6

  7. Add yogurt and mix well

    Mango cheesecake step 7

  8. Add 18 grams of egg yolk and 43 grams of egg liquid

    Mango cheesecake step 8

  9. Mix well

    Mango cheesecake step 9

  10. Mix cornstarch and flour evenly,

    Mango cheesecake step 10

  11. Sift into the cheese batter and mix well

    Mango cheesecake step 11

  12. Finally add mango puree

    Mango cheesecake step 12

  13. Mix well and set aside

    Mango cheesecake step 13

  14. Put the egg whites into an oil-free and water-free basin, beat with the egg beater from low to high speed, add powdered sugar in 3 batches in between

    Mango cheesecake step 14

  15. Whip until the whisk has a downward curve when you lift it

    Mango cheesecake step 15

  16. The delicate meringue is ready

    Mango cheesecake step 16

  17. Add 1/3 of the whipped egg whites into the cheese batter

    Mango cheesecake step 17

  18. Use the stirring technique to mix evenly, then pour in all the remaining meringue

    Mango cheesecake step 18

  19. Stir evenly to form cake batter.

    Mango cheesecake step 19

  20. Bake the cake base

    Mango cheesecake step 20

  21. Pour the cheesecake batter on the baked cake base

    Mango cheesecake step 21

  22. Heat the oven at 200 degrees and lower the heat at 140 degrees. Put water in a baking pan and bake for 20 minutes

    Mango cheesecake step 22

  23. Take it out to cool, put it in a plastic bag and refrigerate it for a day.

    Mango cheesecake step 23

  24. Refrigerate for a day and then unmold and cut into pieces before eating. The various flavors will be fully melted. The cheesecake is the most delicious at this time. But don’t just put it away. The bottom of the cake will not be crispy after being left for a long time, and the freshness will be poor. Eat it as soon as possible

    Mango cheesecake step 24