芒果芝士蛋糕Mango Cheesecake

【饼层】
消化饼250克（捣碎）、黄糖30克、溶解牛油160克

【顶料】
鱼胶粉1 1/2汤匙+清水70毫升、芝士奶油250克（室温）、盐1/2茶匙、炼奶200毫升、无糖鲜奶油300毫升、芒果肉400克（切粒）
9寸可卸圆烤盘1个（涂油后以铝箔覆盖）

【饼层做法】
把所有材料混合成粗粒状。倒入烤盘里，用汤匙背压平后收入冰箱冷藏。（图1-2）

【顶料做法】
1.把鱼胶粉和水混合，然后隔水煮至溶解。（图3）
2.用电动搅拌器把芝士奶油和盐一起搅拌，再加入溶解鱼胶拌匀。
3.加入炼奶和淡奶，快速搅拌。
4.把芝士鲜奶油混合料倒在饼层上，再放入芒果肉。（图4-5）
5.马上收入冰箱冷藏至凝固，吃时切块。

【Crust Ingredients】
250g digestive biscuits(crushed), 30g brown sugar, 160g melted butter

【Topping Ingredients】
1 1/2tbsp gelatine powder + 70ml water, 250g cream cheese (at room temperature), 1/2tsp salt, 200ml condensed milk, 300ml non sweetened cream, 400g mango flesh(cut into chunks)
9″ round loose bottom cake tray (greased & covered with foil)

【To prepare crust】
In a mixing bowl, combine all the ingredients until it forms breadcrumbs. Pour into the greased tray and using the back of a spoon, press lightly the crumbs onto the tray. Refrigerate the crust.(pic 1-2)

【To prepare topping】
1.Mix gelatine granules with water in a heat proof bowl. Double boil it until the gelatine dissolves.(pic 3)
2.In a food processor, whizz the cream cheese with salt, adding the hot melted gelatine.
3.Whizz in the condensed milk and cream.
4.Pour the cheese mixture over the crust and drop in the mango chunks.(pic 4-5)
5.Refrigerate immediately and slice into wedges to serve.