Cranberry cheesecake
By VicentaLakin
Sweet, sour, delicious cheesecake. (Eats are 8 inches, and if you want to do 6 inches, you can halve all。
Recipe Recommendations
- eggs of 6
- white vinegar 3 drops
- Anjia Cream Cheese 250 grams
- milk 100 grams
- low-gluten flour 50 grams
- sugar 85 grams
- butter 60 grams
- the cranberry appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Cranberry cheesecake
1
Material requirements。
2
Separate eggs and eggs from yolk and place them in oil-free and water-free dry basins。
3
The cream cheese and butter milk basins are mixed with hot water and the cheese butter is completely melted without particles。
4
Add egg yolk in two, mixed。
5
Scan low-banded flour mixed into cheese paste。
6
Put the good yolk paste aside。
7
A single drop of white sugar into the egg purifier and an electric omelet to the hard hair。
8
The protein hits that level with a little bump。
9
Take a third of the protein bubble and mix it evenly in the yolk paste。
10
Pour the good yolk paste into the remaining protein bubbles. It's evenly rolled up and down。
11
A mixed cake is in an eight-inch cake mold. If the mold is live, the outer part should be wrapped in tin paper
12
Put it in the right amount of cranberry and shake a couple of bubbles. (preheated oven 145 degrees)
13
A proper amount of water will be fed into the oven, with paste molds placed on the oven, and the oven will be boiled for about 70 minutes with an upper and lower fire of 145 degrees。
14
The finished product comes out of the oven and cools out. Frozen for more than four hours, tasted better
15
It's finished. It's a nice, soft, sour, sweet cranberry。