How to make mango cheesecake?quick=0=

芒果芝士凍餅
材料：
六寸蛋糕模

餅底
朱古力餅底碎－60 g
牛油(預置室溫放軟)－25 g

芝士餡料
砂糖－50 g
蛋黃－2 隻
鮮奶－70 g
淡忌廉－150 g
意大利軟芝士(Mascarpone cheese)－150 g
魚膠粉－10 g
冷開水－40 g

餅面裝飾
芒果－3 個
芒果啫喱粉－8 茶匙
熱水－12 湯匙

製作步驟：
(1).牛油、意大利軟芝士預先放置室溫令其軟身。在活底蛋糕模上鋪保鮮紙於，方便把蛋糕拎起。
(2).將朱古力餅底碎加入牛油拌勻。
(3).在活底蛋糕模加入朱古力餅底碎，壓實於蛋糕模內。
(4).芒果打橫切開。
(5).將其中四片芒果用匙羹把果肉取出，開邊後在蛋糕模中排好，放入雪櫃備用。
(6).其餘的芒果界出大小相約的正方形，用匙羹把果肉取出備用。
(7).用量羹把蛋黃隔出，打散備用。
(8).意大利軟芝士預置室溫放軟加入砂糖，按壓及拌勻直至砂糖完全溶解致意大利軟芝士中。
(9).把蛋黃加入，並完全拌勻。
(10).把鮮奶加入，按壓攪勻直到完全沒有忌廉芝士粒。
(11).淡忌廉打起至軟雪糕狀。
(12).魚膠粉先以冷開水攪勻，再隔熱水座溶，加入五份一以打起的淡忌廉拌勻。
(13).把一半以打起的淡忌廉倒入芝士中輕輕拌勻，再把餘下的淡忌廉加入拌勻。
(14).把魚膠粉溶液再次攪勻，加入芝士中輕輕拌勻。把混合好的芝士料慢慢地倒進蛋糕模中，放入冰箱下層三小時。
(15).冷凍後放上預先預備好的芒果裝飾，芒果啫喱粉以熱水攪勻，放涼後倒在凍餅面上，放入冰箱下層三小時。
(16).待啫喱冷凍後取出，用風筒輕吹蛋糕圈令蛋糕容易托出，取出凍餅後即告完成。

貼士：
(1).魚膠粉需要完全座於熱水溶解，直至冇膠粒後才可加入蛋糕中。
(2).加入魚膠粉後需完全拌勻，否則凍餅會雪不成型。
(3).用其他生果如芒果、奇異果便成其他味道的生果芝士凍餅。
(4).載忌廉的盆及發蛋機一定確保無油同水。

--Mango Cheesecake Recipes
Ingredients:
***For the cheesecake base:***
8 ounces graham crackers
3 tablespoons dark brown sugar
1/2 cup butter, softened and cut into pieces
***For the filling:***
4 small Indian (Alphonso) mangoes
(to make approximately
2 cups puree)
1 1/2 pound cream cheese
1 cup superfine sugar
6 large eggs
1/2 lime, juiced


Directions:
Prepare cheesecake base: Place graham crackers in the bowl of a food processor. Process until they are almost fine crumbs. Add dark brown sugar and butter. Process until mixture clumps together like damp sand. Press mixture evenly into bottom of a 9-inch springform pan and refrigerate while preparing filling. Prepare filling: Heat oven to 325 degrees. Bring a kettle of water to boil. Peel and cut flesh from mangoes and puree in food processor until smooth. Add cream cheese and process until smooth. Add superfine sugar, and with motor running, add eggs one at a time through the processor's feed tube. Add lime juice, and process until blended.

Place springform pan on a double layer of strong foil. Crimp edges up around pan to make a waterproof nest. Place foil-covered pan in a deep roasting pan. Scrape filling into pan and pour boiling water into roasting pan to come about halfway up sides of cake pan. Bake until filling is set and wobbles slightly in the center (it will continue to cook as it cools), about 1 hour and 45 minutes. Remove springform pan from water bath. Discard foil and place pan on a cooling rack. When cool, refrigerate overnight. To serve, remove from pan and place on a serving platter before slicing.