Mango mousse cheesecake recipe

Nowadays, many office workers bring their own lunch. Although it’s not very good, it’s enough to make people in the office envious. Next, we will introduce mango mousse cheesecake to you. If you study it carefully, you won’t have to envy others in the future.

1. Puree the mango flesh, add sugar, heat in a pot over medium-low heat and stir until the sugar is completely dissolved, then turn off the heat.

2.1 Whip the cream until 70% whipped

3.2 Add the softened gelatin sheets and stir until the gelatin sheets melt.

4.12 Add mango puree, yogurt and whipped cream and mix well.

5.21 First make the cake base, take a plastic bag and put the digestive biscuits into the plastic bag. Use a rolling pin to crush the digestive biscuits into crumbs. Crush the digestive biscuits into crumbs and set aside

6. Cut the butter into small pieces and heat it over water until it melts into liquid.

7. Pour the digestive biscuit crumbs into the butter

8.1 After the cream cheese softens at room temperature, add fine sugar and beat with a whisk until smooth and free of particles.

9.2 Use your hands to mix the digestive biscuit crumbs and butter. Pour the mixed digestive biscuit crumbs into a 6-inch cake pan, spread them evenly on the bottom of the pan, and press them flat with a spoon. After laying out the biscuit base, put the cake mold in the refrigerator for later use.

10. Add eggs and beat with a whisk. Add the eggs one by one, add the first one first and beat it with a whisk until it is completely mixed with the cheese, then add the next one

11. Pour in lemon juice and corn starch and mix well

12. Pour in milk, rum and vanilla extract and mix well.

13. Pour the cake batter into the cake pan with the cake base

14. Place the cake mold into the baking tray and pour hot water into the baking tray. The height of the hot water should preferably be above half the height of the cake batter. If it is a removable bottom cake pan, you need to wrap a layer of tin foil at the bottom of the cake pan to prevent water from entering the bottom. Put the baking tray into the preheated oven at 160 degrees and bake for 1 hour until the surface of the cake is golden brown.

15. After the baked cake is refrigerated for 4 hours, remove it from the mold and cut it into pieces for consumption.

Seeing this, don’t be scared by the method of making mango mousse cheesecake described above. Although the process is a bit longer, it is very coherent when actually done. So just do it while it is still fresh in your memory.