Cranberry cheesecake

heavy cheesecakes are usually baked with a cake bottom. but as i said before, i don't like the bottom of cheesecake, so this time i'm saving the bottom part. there are lots of recipes for cheesecake, and almost every famous family has its own secret recipe. in my book alone, i've written down the formula of 7 or 8 cheesecakes. in general, the basic raw materials required for heavy cheesecake include cream cheese, sour cream, eggs, sugar. in the case of 6-inch round molds, the use of cream cheese is generally around 250 g (and, of course, more useful). sour cream usually acts as an increase in perfume. if not, homemade sour cream is also available. two methods of homemade sour cream are presented at the end. everyone choose. the role of the eggs is to help condensate. the different proportions of yolk and protein bring different tastes and tastes to the cake. for example, with higher levels of yolk, baked cakes are more yellow and smellier. there's a lot of venom, so it's a little softer. other things like butter, corn starch and so forth, not every cheesecake. in addition, there is little need for low-strength flour in heavy cheesecakes. this cheesecake made today doesn't use butter. i myself added lemon peel and cranberry, which are generally sour sweet. it's called the taste of "shebao" and the taste of "lindayu", so it tastes both sour and so much satisfaction. the amount in the square fits a 6 inch