I made an oven cake with melon, mango, and cute dongle ball cheesecake. Melon and mango scoop out and use. Lemon jelly is very cute and floats on the water.

♥ Mold size: 15cm × 7cm

♥ Ingredient

80g digestive biscuits

40g melted unsalted butter

3g gelatin sheet

150g cream cheese

30g sugar

2g vanilla extract

3g Lemon juice

90g Cream (50% whipped)

500ml lemon cider

20g sugar

15g gelatin

Melon

Mangoes

♥Recipe

1. Mix melted unsalted butter into the crushed digester.

2. Soak gelatin in cold water for 10 minutes.

3. Beat cream cheese and mix with sugar, vanilla and lime juice

4. Squeeze the soaked gelatin into the water to dissolve completely, put it in the microwave for 10 seconds and mix well.

5. Add 50% whipped cream, mix well, pour into round silicone molds and freeze for 1 hour.

6. Pour the remaining cheesecake dough into a 15cm mold, spread it thinly and then put it in the fridge to harden.

7. Dig a melon, a mango in a circle.

8. Add lemon wine, sugar and melted gelatin and mix well.

9. Place frozen cheesecake, melon and mango balls on top of cheesecake.

10. After hardening, pour in the last of the cider and let it harden in the fridge for about 3 hours.