How to make coconut mango jelly cheesecake

Cooking seems so simple in the eyes of many people, but when they really try to cook it themselves, they have no idea at all and simply don't know where to start. To make a good dish, method is the key. Next, I will tell you about the specific method of making coconut mango jelly cheesecake.

1. Melt the butter in a microwave oven, mix it with the digestive biscuits, press it into the bottom of the mold, and freeze it in the refrigerator for later use; soak the gelatin sheets in ice water, dissolve the coconut milk powder with a little hot milk, put the softened gelatin sheets into the warm milk and stir to dissolve; peel and core the mango, and blend it in a food processor, leaving 2 teaspoons for decoration and the rest for later use

2. Melt the cream cheese in hot water, add sugar and beat until there are no particles; beat the fresh cream until 60%

3. Mix the cream cheese and whipped cream, add egg yolk and plain yogurt (I didn’t have yogurt, so I added a mango puree popsicle)

4. Add mango puree, coconut milk and gelatin liquid, mix thoroughly before adding the next one.

5. Pour the mango mousse paste into the mold and shake it twice to remove the bubbles.

6. Use a small spoon to scoop the mango puree randomly on the surface of the mousse and draw circles with chopsticks. Refrigerate until solidified, blow the mousse ring with a hair dryer for a few circles, and when you see the mousse and the mold are slightly separated, you can demould it smoothly.

Housewives, after reading the editor’s introduction, are you unable to hold back? So hurry into our kitchen and make your own coconut mango jelly cheesecake in your own world.