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Mango no cheesecake｜Recipe written by HidaMari Cooking

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HidaMari Cooking

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Ingredients

Cream cheese : 200g
砂糖 : 40g
(A)牛乳 : 30g
(A)粉ゼラチン : 5g
生クリーム : 200g
Lemon (juice only) : 5g
Mango puree (for fabric) : 100g
(B) Water : 20g
(B) Powdered gelatin : 1g
Mango puree (for jelly) : 20g
カットマンゴー(冷凍) : 適量

Time required

50minutes

Procedure

1) Make rare cheese dough 00:01
Put cream cheese in a bowl and mix to soften.
Add sugar and mix.
Put (A) in another bowl, mix and boil in hot water to soak, then put in the bowl containing the dough and mix.
Put the cream in another bowl, whisk, and mix in the bowl containing the dough.
Add lemon juice and mix.
2) Make mango rare cheese dough 04:33
Set aside 210g of 1 in a bowl.
Add mango puree (for dough) and mix.
Put it in a piping bag.
3) Put mango rare cheese dough in a container 05:45
Tilt the container and put 2 in it.
Refrigerate for 30 minutes to 1 hour.
4) レアチーズ生地を絞り袋に入れる 06:29
1を絞り袋に入れる。
5) 容器にレアチーズ生地を入れる 06:52
Put 4 on top of the solidified 3.
Cover with plastic wrap and chill in the refrigerator for 3 hours.
6) マンゴーゼリーを作る 07:38
容器に(B)を入れて混ぜ、湯煎にかけて混ぜて溶かす。
別の容器にマンゴーピュレ(ゼリー用)と溶かした(B)を入れて混ぜる。
7) 仕上げる 08:17
5に6を入れる。
冷蔵庫で1時間冷やす。
カットマンゴー(冷凍)を乗せる。

Point

・ A recipe for a mango rare cheese cake that can be made simply by mixing and cooling without using an oven.
・ Return the cream cheese to room temperature.
・ In the video, one lemon is washed with salt (outside the amount) in step 1 and squeezed in half to add lemon juice. Commercially available lemon juice may be used instead.
・ The time required to cool in the refrigerator is not included in the required time.