sugar:1g
lemon juice for 15ml
4 eggs
butter with no salt for 114gram
yelk for 1
1/8 cup large almond
80g of extra fine white granulated sugar
Medium flour 125g
1/2 teaspoon vanilla extract
Cream cheese 450g
2 teaspoons vanilla extract
Sour cream 345g
200g of extra white granulated sugar
Remove the butter from the refrigerator and cut into 8 small pieces
Sift the extra fine sugar through a sieve to remove the larger particles
Whisk almonds and extra granulated sugar into a food processor to form a fine powder. Be careful to strike very fine, no visible particles
Add the flour and salt to the food processor and mix together
Add the cut butter cubes and start the food processor to beat until the mixture is smooth and there are no visible lumps
Add egg yolks and vanilla extract and continue beating the dough
After stirring, the dough is gradually shaped into a ball and carefully removed from the food processor
The dough is prepared, wrapped in plastic wrap and refrigerated for more than 1 hour
Remove the dough from the refrigerator and let it warm at room temperature for about 20 minutes. Soften until it is easy to roll with a rolling pin without cracking
Cut out a round butter sheet that is the same as the bottom of the cake pan and put it in the bottom
Use the roller cutter to cut the dough into round pieces that are 0.2-0.3cm wider than the bottom of the mold. Remove the extra dough pieces.
Carefully place the dough into the cake pan and press it flat with your fingers. Place the bottom of the pie in the refrigerator for 1 night (at least 1 hour) to set.
Remove the refrigerated molds from the refrigerator and use a fork to Pierce the bottom of the pie, about 2.5cm apart.
Cover the bottom of the film with a double layer of tin foil to prevent water from seeping into the cake.
Cut the lemon in half and squeeze the juice.
Sift the lemon juice through a sieve to remove the pulp and core.
Place the softened cream cheese and sugar in a large bowl at room temperature.
Use a handheld mixer on low speed for about 30 seconds, until smooth and smooth. Use a rubber spatula to scrape the edge of the bowl and any remaining ingredients on the blender, making sure all ingredients are well beaten.
Add 1 egg and continue beating at low speed until smooth and smooth. Repeat until all eggs are in the cake batter.
In a clean bowl, whisk together the sour cream, vanilla extract and lemon juice.
Add the sour cream to the cream cheese cake batter and whisk until smooth. Set aside
Preheat oven to 160 ℃, the bread into the oven bake for 15 minutes, until golden brown.
Heat 4 cups of hot water in a baking pan while baking the bread.
As soon as the bottom of the cake is baked, place it in a baking pan and brush the inside of the cake pan with butter
Pour the prepared cake batter onto the bottom of the cake tin.
Quickly add some hot water to the pan to raise the water level by another 1-2cm. This process must be done quickly to ensure that the bottom of the pie does not shrink at the too-cold room temperature.
Bake the cheesecake for 55 minutes until the surface is colored and the outside is set, but the inside is soft. Remove and place on a grill.
Take a clean knife and quickly circle the inside edge of the cake pan with the tip of the knife. The depth is about 2cm and the top part of the cake is separated from the mold. This is done to prevent the cake surface from cracking.
Cool the cake completely, wrap loosely in plastic wrap and refrigerate for at least 2 hours.
PREPARE:
Mango puree 180g
granulated sugar 36g
gelatin slice 7g
light cream 200ml
Mango juice: 200m
20g of granulated sugar
5g of gelatine
Soak the gelatine in ice water and drain
Whisk cream to 7 and refrigerate until ready to serve
Mango mud added sugar, high heat until sugar dissolves, about 40 ℃, can turn off the heat
Add the marinaded gelatine slices and mix well
Add the whipped cream and mix well
Pack into a floral pouch, squeeze into a mold, and refrigerate overnight
Soak the gelatine in ice water and drain
Mango juice and sugar, high heat until sugar dissolves, about 40 ℃, can turn off the heat
Add the diced gelatine to the mixture
Sift and set aside
Remove the mousse and place it on the drying line
Garnish with mango topping and keep in cold storage