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Views: 33 Author: Site Editor Publish Time: 2024-05-17 Origin: Site
Matcha Mango Cheesecake baked at home is delicious. The cake is soft and delicate, with a rich texture, full of the aroma of matcha and the sweetness of mango. The top of the cake is covered with a soft cheese layer, which is light and creamy and blends perfectly with the flavors of matcha and mango. Every bite is a delight and brings a sweet sense of satisfaction. This cake is not only colorful but also rich in texture, perfect as an afternoon tea snack or shared with friends and family. Whether it’s a warm summer day or a cold winter day, Matcha Mango Cheesecake is a delicious choice that brings warmth and joy to people. Let’s bake along with the tutorial!
6-inch matcha chiffon:
3 eggs (about 55 grams)
35g corn oil
40 grams of milk
5g matcha powder
45g cake flour
45g sugar
2 grams lemon juice
130 degrees for 60 minutes to 150 degrees for 10 minutes
Mango Jam:
400g mango pulp
40g white sugar
Some lemon juice
4 inches of mango mousse:
Mango jam 40g
gelatine tablets 2.5g
70g light cream
10g white sugar
Mango cheese cream:
200g whipping cream
20g white sugar
40g cream cheese
40g mango jam
The amount used for wiping is the same as above.
Tips：
1. Remove from the oven, knock out the heat, invert and let cool to remove from the mold.
2. The flour-oil method is always used to make chiffon cakes. That is to mix the oil and flour first and then add the custard and mix well. In this way, even if the flour does not need to be sieved, it will not clump, especially since low flour has better water absorption. Good brand.