Recipe for a zero-failure, non-collapsing mango cheesecake. Ingredients for a six-inch mango cheese

Mango cheesecake is a popular dessert. The key to making mango cheesecake is: the smooth fusion of fresh cream and mango cheese paste. Make sure the mango cheesecake batter is thick so that it will taste delicate and silky. My mango cheesecake recipe is a six-inch ingredient ratio.

Recipe for a zero-failure, non-collapsing mango cheesecake. Ingredients for a six-inch mango cheese birthday cake.

Materials:

80g digestive biscuits, 40g butter, 175g cream cheese, 215g mango, 150g animal fresh cream grams, 65 grams of milk, 50 grams of fine sugar, 1 tablespoon of lemon juice, 1 tablespoon of isinglass powder.

How to make mango cheesecake with zero failure and no collapse:

Step one: Make digestive biscuit base. Grind digestive biscuits into a paste.
Mix the butter in the water bath and stir clockwise until smooth. Add the crumbled digestive biscuits to the butter and mix clockwise until evenly combined.
Pour the cookie butter batter into a 6-inch cake mold and press it firmly with your hands. Place in the refrigerator and set aside.
Add two tablespoons of milk to the isinglass powder. After the isinglass powder fully absorbs the milk, stir clockwise until evenly mixed.
Put cream cheese, sugar and mango pulp into a food blender, lemon juice, remaining milk.
Stir all ingredients evenly to form an evenly mixed mango cheese paste. (You can also add the ingredients manually one by one and stir clockwise)
Pour the mixed mango cheese paste into a large bowl. At this time, the isinglass powder absorbs milk and expands into a sponge state.
Heat the isinglass powder in a water bath, stir clockwise until it dissolves into liquid, pour it into the mango cheese paste, and stir thoroughly clockwise until evenly distributed.
Put the mixed mango cheese paste in the refrigerator for later use.
Use a whisk to stir the animal-based fresh cream clockwise until obvious lines appear and do not disappear.
Take out the mango cheese paste from the refrigerator, add the whipped cream, and stir evenly from the bottom up.
After stirring evenly, the mango cheese cream paste will be fine, sticky, fluffy and shiny.
Pour the mango cheese cream paste into a mold with a digestive biscuit base.
Gently shake it a few times to remove air bubbles, smooth the surface, and place it in the refrigerator for 4 hours before removing it from the mold and serving it. Demoulding method: Use a hair dryer to blow the edge of the mold with hot air, turn it upside down, and the cheesecake will fall freely. The above is a zero-fail, non-collapse recipe for mango cheesecake. No oven is required. Come and make it.