Cranberry cheesecake
By VicentaLakin
Recipe Recommendations
- cream cheese 100g
- light cream 50g
- butter 30g
- eggs 3 only
- low-gluten flour 15g
- corn starch 10g
- fine sugar 50g
- the cranberry appropriate amount
- milk fragrance
- roast
- several hours
- ordinary
Steps for Cranberry cheesecake
1
Cheese with cream
2
Insulation heats up to full-soft cheese
3
Add melted butter
4
Add yogurt
5
Sift in flour and corn starch
6
Add a few drops of lemon juice to the protein, three drops of sugar, and an electric omelet to the wet hair bubble
7
Take a third of the haired protein paste and add it to the cheese paste
8
And then it's going up and down in the other two-thirds of cheese paste
9
The molds are wrapped in tin paper, the mixed cheese noodles are thrown in, the bubbles are blown down, and a proper amount of berry dry is spread over the surface
10
2CM HOT WATER IN THE OVEN. PUT IT IN THE MOLD
11
The oven pre-heat bath, 150 degrees, about 60 minutes
12
It's better to eat when it's cooler, when it's coolerCranberry cheesecake Make Tips
A: Demold after cooling and refrigerate for over 4 hours for best results
B: Make sure to wrap the foil tightly to prevent water from seeping into the mold
C: It is recommended to use a springform pan for cheesecake as it is fragile, and unmolding from a solid-bottom mold is very difficult