Fresh taste: Cranberry Cheesecake

Fresh taste: Cranberry Cheesecake

Introduction:

"Fragrant cheese and sweet and sour Cranberry blend in the mouth - fresh and soft, will not feel any sweet greasy, let you a mouthful, can't stop."

Production steps:

Step 1: add the cream cheese to the milk, melt it by heating, and stir until there are no granules.

Step 2: add melted butter and stir well.

Step 3: add egg yolk and stir well.

Step 4: sift in the mixed low flour and corn flour.

Step 5: stir evenly to form ribbon like egg yolk paste.

Step 6: add a few drops of lemon juice to the protein and beat at low speed until it is thick.

Step 7: add 50 grams of sugar in three times, and beat with medium speed.

Step 8: beat until wet foaming, about 7 minutes

Step 9: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 10: pour back the protein, quickly cut and mix evenly, and sprinkle some dried cranberries on the surface.

Step 11: pour the batter into the mold and shake it gently on the table to let out the bubbles.

Step 12: put the mold into the flat bottom baking pan, inject warm water about 3 / 4 of the height of the model, put it into the oven at 170 ° for 20-30 minutes, turn to 150 ° for 40 minutes.

Materials required:

Cream cheese: 100g

Pure milk: 50 ml

Butter: 30g

Eggs: 3

Low gluten flour: 15g

Corn starch: 10g

Fine granulated sugar: 50g

A little: lemon juice

Precautions: 1. It's easy to demould the cake by using low mold. 2. Different from Qifeng cake, the protein of cheese cake doesn't need dry foaming, just needs wet foaming. 3. You need to refrigerate the cheesecake overnight. Moreover, the frozen cheesecake tastes better.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor