How to make mango cheesecake

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  1.Material photography

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  2. Add digestive cake foam and butter solution and mix well

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  3. Wrap a six-inch round mold with tin foil, spread the mixed digestive biscuit foam on the bottom of the mold, flatten it with a spoon and put it in the refrigerator

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  4.Add caster sugar to softened cream cheese

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  5.Use an electric whisk to beat until smooth and without any particles

• 6.Add eggs in batches, beating one after another

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  7.Pour in animal whipping cream, rum and mango puree in turn, and beat well with a whisk

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  8.Preheat oven to 170 degrees.Pour the cream cheese batter into the cake mold lined with digestive biscuit base

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  9.Place the mold Put it into a baking pan, pour hot water into only half of the mold, and bake in the oven for about 70 minutes

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  10.Take it out to cool naturally and refrigerate it in the refrigerator for at least 4 hours to unmold

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  11.Slice and pose