Mango cheesecake

1. First, make the cake base: Crush the almonds into powder and prepare them together with other ingredients needed for the cake base (the recipe for the cake base is listed in the ingredient list)

2. Pour into a bowl and knead until it becomes sand like

3. Then lay it in the mold with a movable bottom, compact and flatten it

4. Bake in the oven at 180 degrees for 15 minutes, then remove and let cool for later use

5. Take the required amount of cheese made with rice wine by yourself

6. Mix 40 grams of powdered sugar with ice evenly

7. Add yogurt and stir evenly

8. Add 18 grams of egg yolk and 43 grams of egg mixture

9. Stir evenly

10. Mix corn starch and flour evenly,

11. Sift in the cheese batter and stir evenly

12. Finally, add mango puree

13. Mix evenly and set aside for later use

14. Place the egg whites in an oil-free and waterless bowl, and use an egg beater to beat from low to high speed. Add powdered sugar in three portions in the middle

15. Stir until the egg beater has a downward curved hook when lifted

16. The delicate protein cream is ready

17. Take 1/3 of the beaten protein and add it to the cheese batter

18. Mix evenly using the flipping technique, and then pour in all the remaining protein cream

19. Stir evenly to make cake batter.

20. Bake the cake base

21. Pour cheesecake batter onto the baked cake base

22. Heat the oven to 200 degrees Celsius and lower it to 140 degrees Celsius. Place water in the baking tray and bake over water for 20 minutes

23. Take it out and let it cool, pack it in a fresh-keeping bag, and refrigerate it in the refrigerator for one day.

24. After one day of refrigeration, remove the mold and cut it into pieces before eating. The various flavors will fully melt, and the cheesecake at this time is the most delicious. But don't just put it away. If you keep it for too long, the bottom of the cake won't be crispy and the freshness will be poor. Eat it as soon as possible