How to make mango jelly cheesecake

• 

  1. Break the digestive biscuits into small pieces by hand and put them into a safety bag.Use a rolling pin to crush them.Pour into container and set aside.

• 

  2.The butter melts into a liquid state through water.

• 

  3. Pour the liquid butter into the crumbled digestive biscuits and stir evenly.

• 

  4. Spread the mixed cake crumbs on the bottom of the 6-inch round mold and compact it with a spoon , then put it in the refrigerator for later use.

• 

  5.Pour the gelatine powder into a bowl, add 30 grams of milk, and let it sit for a few minutes.

• 

  6. Peel and core the mango, cut into small pieces and set aside.

• 

  7. Add cream cheese, caster sugar, mango pulp, and lemon juice to the mixing cup of a food processor , the remaining 35 grams of milk, start the food processor to mix all the ingredients evenly.

• 

  8.Pour the stirred mango cheese paste into a large bowl.

• 

  9.The soaked gelatine powder is heated over water to become a liquid.

• 

  10. Pour the liquid gelatin powder solution into the mango cheese paste and stir evenly.Then put it in the refrigerator to chill until later use.

• 

  11.Pour the light cream into a bowl and beat it with a whisk until the texture can be maintained state.

• 

  12. Take out the mango cheese paste from the refrigerator, add the whipped cream, and stir evenly.

• 

  13. Take out the cake mold, pour the batter into the mold, and smooth the surface.Cover with plastic wrap and refrigerate for more than four hours.

• 

  14. When demoulding, use a hair dryer to blow around the mold for a few seconds, and then gently Just push the bottom up.

• 

  15.Finished picture!