Mango Coconut How to make spicy cheesecake

• 

  1.Material name Replacement.

• 

  2. Remove the filling from the Oreo cookies and crush them in batches with a food processor (or Crush it with a rolling pin), heat the butter until it becomes liquid, cool it slightly, then pour it into the biscuit powder and mix evenly.Set aside for cake base.

• 

  3. Place a piece of oil paper of appropriate size under the removable bottom cake mold.

• 

  4. Spread the biscuits evenly mixed with butter on the oil paper of the cake mold.Use a small spoon to flatten the biscuit crumbs and refrigerate until hard.spare.(I’m not sure, the crushed chocolate biscuits are so dark.This article mainly depends on the text)

• 

  5. Use a food processor to blend 100 grams of mango pulp into a puree.Add the mango puree, rum, coconut milk, and white sugar to the small pieces of cream cheese, and beat until smooth and without grains.(I use a food processor to whip the cream cheese in batches.Baking friends can also soften the cream cheese at room temperature and beat it with a whisk, then add mango puree and other ingredients in sequence and mix well)

• 

  6. Beat the eggs Pour the liquid into 5, beat evenly with a whisk, and the cheese cake batter is completed.

• 

  7. Pour 6 into 4.

• 

  8. Pour hot water into the baking pan, wrap the cake mold with tin foil; preheat the oven to 150 Degree, bake in water bath for 45 minutes.(Different oven temperatures and times are adjusted according to actual conditions)

• 

  9. Unmold the cake after it cools (I use a 6-inch square removable bottom mold, but if you use non-removable bottom molds such as continuous molds, it is recommended to put it in the refrigerator Unmould after refrigeration for 3 hours).

• 

  10.Decorate the cake according to personal preference.I garnished the custard sauce I made earlier with mango pulp, and it was perfect.