Homemade Mango Yogurt Cheesecake Recipe

Freeze Cheese, not only delicious but also very easy to operate. No need for an oven or baking experience; just follow the steps with prepared ingredients and you are guaranteed a better taste than takeout. The main ingredient of frozen cheese is cheese. Cheese contains richprotein and lipids, very nutritious and tasty. Yogurt can be added to moderate the flavor for a fresher texture.Main ingredients: Melted butter 90g, fine sugar 20g, yogurt 90g,milk 75g, light cream 50g, butter

20g,digestive biscuits30g, gelatin sheets 10g,lemon juice 5g, rum 3g.Steps: 1. Grind digestive biscuits into powder with a food processor.2. Melt the butter and mix it with crushed biscuits evenly. 3. Wrap the bottom of the mold with aluminum foil, pour in the biscuit mixture and press flat; refrigerate.4. Soften the cream cheese by placing it over warm water and beat until smooth. 5. Add fine sugar, beat until no granules remain.6. Add rum and lemon juice , mix evenly. 7. Gradually add yogurt, gently stir to blend fully.

8. Soften 5g of gelatin sheets in cold water, heat with milk until gelatin melts; do not let the milk boil.

9. Pour the melted mixture into the cheese mixture and mix evenly.10. Whip the light cream to form a pattern. 11. Mix the light cream mixture into the cheese mixture and stir thoroughly.

12. Pour into the mold, refrigerate for 3 hours.

13. Peel and cut mangoes into small pieces, blend with milk in a food processor.

14. Soften 5g of gelatin sheets in cold water and mix with 25g of milk; heat until melted.

15. Pour the melted milk mixture into the mango puree and mix evenly.

16. Take out the frozen cheese from the refrigerator, pour the mango mixture on top, shake to remove air bubbles, then refrigerate overnight.17. The next day, wrap the mold with a hot towel, demold. 18. Cut the frozen cheese into small pieces and serve.

19. If you have cherries

or strawberries,

you can use them for decoration to make it prettier.

Tip: Soften gelatin sheets in cold water before using, do not let milk boil when melting the gelatin.

Mix the yogurt paste with light cream, stirring until well combined.

Pour into a mold and refrigerate for 3 hours.

Peel and cut the mango into small pieces and put them in a blender.

Add 25 grams of milk and blend until smooth.

Soak 5 grams of gelatin sheets in cold water, then add 25 grams of milk to it and heat over a bain-marie to melt.

Pour the melted milk into the mango puree and mix well.

Remove the already set cheesecake from the refrigerator, pour the mango mixture on top, tap several times to release large bubbles, and refrigerate overnight.

The next day, remove from the refrigerator and warm with a hot towel around the sides to unmold.

Cut the set cheesecake into small pieces for serving. If you have cherries peaches or strawberries available at home, they can be used as decorations to make it more beautiful.

Tip: Gelatin sheets should be soaked in cold water beforehand and the milk should not be boiled.