Mango Cheesecake 香芒芝工蛋糕 40-50mins 22cm x 22 cm baking sheet.
Filling
1 pkt. Manago jelly powder,芒果啫喱粉1盒
1 tbsp. gelatine powder,魚膠粉1湯匙
1/2 cup hot water,熱水1/2量杯
1 cup whipping cream,鮮忌廉1量杯
250g cream cheese, 忌廉芝士250克
50g sugar, 糖50克
3 large managoes 大芒果3個
1. Dissolve gelatine and jelly powder in hot water, leave to cool. Place 2 mangoed in blender and blend into a pure, reserve 3 for drizzling, dice the remaining mango.
魚膠粉及啫喱粉用熱水拌溶待凍。芒果2取果肉攪茸，預先取出了湯匙芒果茸作裝飾，其餘芒果切粒。
2. Beat whipping cream until thick.
鮮忌廉打起留用。
3. beat cream cheese and sugar together until creamy. When gelatine mixture is cooled, mis everything together.
忌廉芝士及糖攪至滑身，最後把啫喱水、芒果茸、鮮忌廉和芒果粒拌勻。
4. Line the side of a lose-bottomed cake tin. Place a layer of sponge cake as the base. Pour cream chees mixture over the top, drizzle with the reserve mango puree. Chill to set.
用牛油紙圍在糕盤的沿邊，放上一層蛋糕，倒下芝士餡料鋪平，淋上芒果茸作裝飾，雪至凝結，即可享用。
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