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Mango Cheesecake ｜ Nino's Home's Recipe Transcription

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Nino's Home

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Ingredients

Biscuit : 120g
Drawn butter : 60g
mango : 700-800g
Gelatin (for cheese dough) : 7g
Water (for cheese dough) : 35g
Cream cheese : 250g
(A) Granulated sugar (for cheese dough) : 60g
(A) Lemon juice : 10ml
Fresh cream : 150g
(B) Gelatin (for mango jelly) : 8g
(B) Water (for mango jelly gelatin) : 40g
(B) Water (for mango jelly) : 50g
(B) Granulated sugar (for mango jelly) : 5g
mint : Appropriate amount

Time required

60minutes

Procedure

1) Preparation 00:17
Put the biscuits in a bag, crush them finely with a stick, mix them with melted butter, spread them on the bottom of the mold, and cool them in the refrigerator.
Cut the mango into small pieces and make it into a puree, and sprinkle the gelatin with water.
2) Make cheese dough 02:20
Add (A), 200 g of mango puree, gelatin melted in a hot water bath, and fresh cream whipped in a separate bowl in order to softened cream cheese, mix well, pour into a mold and freeze for 20 minutes.
3) Make mango jelly 04:55
Add water to the gelatin of (B) and let it soak.
Put (B), 200g of mango puree in a pan and heat it over low heat. When it becomes smooth, remove it from the heat and add gelatin to cool it.
Pour mango jelly over the dough of 2 and refrigerate for 4 to 6 hours.
Pour the remaining jelly into a small mold and freeze.
4) decorate 06:43
Remove the cake from the mold and decorate it with the ice cream or mint made in 3.

Point

The material is a 15 cm circular mold as a guide.
In the video, three mangoes (700-800g) are used in puree form. Used for cheese dough and jelly dough, respectively.
Sprinkle the gelatin with water and leave it for 15 minutes.
Transfer the mango jelly dough to a container with a spout to make it easier to cook.
The remaining dough of mango jelly is made into ice cream and decorated.
When removing the cake from the mold, it is advisable to apply a cloth moistened with warm water to the mold.
Refrigeration and freezing times are not included in the required time.