Cranberry cheesecake

For the first time in the world, make a heavy cheese with a cake bottom. Just white chocolate and that little cookie crumb. Six inches of cheese cut in half, which should be a four-inch round. There's no 4-inch model, but there's a canned box of the same size. It was decided. It's not the bottom, it's not easy to get rid of it. It's got a piece of oil on the bottom. Biscuit crumbs on the floor, pouring into cheese paste, and the cranberry sank quickly. The bath, which is 60-70 minutes dry and the surface is still shallow until two hours later, finally sees light gold. Isn't it too dry? Get out of the oven. It cooled to room temperature, when the cake had shrunk and had a shallow suture with the wall, with no movement, and it was put in the freezer and frozen for more than four hours. Left, right, right. Watch your wings. It's better to freeze, at least the guy gets a lot tighter and doesn't have to worry about getting hurt。