How to make mango cheesecake

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  1.Cut two mango pulp into cubes, put half in a blender and blend into mango puree, and keep the other half for decoration.

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  2. Beat the egg liquid.

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  3.Heat the cream cheese with insulation water to soften it, beat it until it is grain-free, and add the egg liquid , and stir evenly.

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  4.Add fine sugar and stir evenly.

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  5.Sift in the corn starch and stir evenly.

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  6. Pour in the prepared mango puree, squeeze in a few drops of lemon juice, and stir evenly.Preheat the oven to 170 degrees.

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  7. Pour two-thirds of the boiling water into the baking pan and set aside.If you have a removable bottom cake mold, first wrap the bottom of the mold with tin foil to prevent water vapor from entering the mold (solid molds do not need to be wrapped with tin foil), pour the mixed cheese paste into the mold, and place the round mold into a baking pan (water bath method), with the middle layer After baking for 1 hour at 170 degrees, turn the baking sheet to the upper layer, and bake at 180 degrees for 5 minutes until the surface is slightly brown.

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  8. Take it out of the oven, let it cool and refrigerate it for 4 hours.Decorate cake with diced mango and cream (according to personal preference).

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  9.Picture of the finished product.