How to make mango coconut cheesecake

Cooking is a very happy thing. You can enjoy the delicious food you make yourself. Mango and coconut cheesecake is a simple home-cooked dish that does not require high cooking skills. When making this dish, you only need to prepare simple seasonings. When it comes out of the pot, you will smell a strong aroma of the vegetable, which will make you salivate.

1. Weigh the materials and set them aside.

2. Remove the filling from the Oreo cookies and crush them in batches using a food processor (or crush them with a rolling pin). Heat the butter until it becomes liquid, then pour it into the biscuit crumbs and mix evenly after it cools slightly. Set aside to make cake base.

3. Place a piece of wax paper of appropriate size under the removable bottom cake pan.

4. Spread the biscuit crumbs mixed with butter evenly on the greaseproof paper of the cake mold, flatten and compact the biscuit crumbs with a small spoon, and refrigerate until hardened. spare. (Sorry, the chocolate cookie crumbs are so black, this article mainly focuses on the text)

5. Use a food processor to blend 100 grams of mango flesh into puree. Add the mango puree, rum, coconut milk and white sugar to a small block of cream cheese and beat until smooth without any particles. (I use a food processor to beat the mixture in batches. Bakers can also soften the cream cheese at room temperature, beat it with a whisk, and then add the mango puree and other ingredients in turn and mix well.)

6. Pour the beaten egg liquid into 5 and beat evenly with a whisk. The cheesecake batter is ready.

7. Pour 6 into 4.

8. Pour hot water into the baking tray and wrap the cake mold with tin foil; preheat the oven to 150 degrees and bake in a water bath for 45 minutes. (Different oven temperatures and times should be adjusted according to actual conditions)

9. Wait for the cake to cool down before demoulding (I use a 6-inch square removable bottom mold, but if you use a non-removable bottom mold such as a continuous mold, it is recommended to refrigerate for 3 hours before demoulding).

10. Decorate the cake according to your personal preferences. I used the custard sauce I made earlier and mango flesh as decoration, which was also perfect.

For ourselves and our families, it is better for us to cook at home. Mango and coconut cheesecake is easy to make and anyone can learn it easily.