Your beauty is beyond reach - no need to bake mango cheesecake

1. Prepare a bag of digestive biscuits.

2. Put the digestive biscuits into a fresh-keeping bag and crush them into powder with a rolling pin, or directly put them into the grinding cup of a food processor and grind them into powder.

3. Heat butter over water to dissolve it into a liquid state, then pour it into the crushed biscuits for digestion.

4. Mix well with a spoon. Spread the mixed digestive biscuit batter evenly on the bottom of a 6-inch round mold and press it flat with a spoon. Refrigerate in the refrigerator until set for later use.

5. Pour the fish gelatin powder into a bowl, add 2 tablespoons of milk, and let it stand for a moment to allow the fish gelatin powder to fully absorb moisture.

6. Put cream cheese, granulated sugar, peeled and pitted mango fruit pulp, lemon juice, and remaining milk into the conditioning cup of the food processor.

7. Stir for a moment with a food processor to mix all the ingredients evenly and create a thick and delicate paste. (If there is no food processor, first heat the cream cheese over water to soften it, add sugar and stir with an electric mixer until smooth, then add mango fruit pulp in batches and stir well until evenly mixed, and then add milk and stir evenly).

8. Pour the mixed mango cheese paste from the conditioning cup into a large bowl. At this point, after fully absorbing the moisture from the milk, the fish gelatin powder will expand into a sponge like state. Heat the fish gelatin powder over water and stir continuously to dissolve it into a liquid state.

9. Pour the liquid fish gelatin powder into the mango cheese paste. Stir thoroughly and evenly.

10. Put the prepared mango cheese paste in the refrigerator and refrigerate for later use. Pour animal based fresh cream into a bowl and beat with an egg beater until the texture is maintained.

11. Scoop out two spoons of whipped cream, add red pigment to one bowl, and matcha powder to the other bowl

12. Soak one piece of gelatin in cold water, filter the water, heat it over water to melt, and then add it to two bowls separately. Pour matcha cream into a flat bottomed container, wash fresh leaves and put them inside;

13. Pour the red cream into the rose mold and refrigerate both.

14. Mix the whipped cream and mango cheese batter, and stir well using the method of flipping from bottom to top.

The mixed batter has a very loose volume and a very thick texture. Pour the mixed batter into the mold that has already been lined with digestive biscuits.

16. Smooth the surface of the batter and refrigerate for at least 4 hours before removing and consuming. When demolding, cover the mold with a hot towel or blow it with a hair dryer for a while to prevent the cake from sticking to the mold. Demold the roses and leaves separately and place them on a plate. Be careful with your movements.

17. Semi finished products

18. Finished products