[Caragana Cranberry cheesecake]

[Caragana Cranberry cheesecake]

Introduction:

"Heavy cheesecake is usually baked with a base. But as I said before, I don't like the cookie base of cheesecake, so this time, I'm going to leave out the cookie base as usual. There are many recipes for cheese cake, and almost every famous person has his own secret recipe. In my little book alone, there are no less than 7 or 8 recipes for heavy cheese cakes. Generally speaking, the basic ingredients of heavy cheese cake include cream cheese, sour cream, eggs and sugar. Take the 6-inch round mold as an example, the amount of cream cheese is generally about 250g (of course, more useful). Sour cream usually plays a role in increasing aroma. If you don't buy it, you can also make homemade sour cream at home. At the end of the article, two methods of self-made sour cream will be introduced. It's your choice. The role of eggs is to help solidify. The different proportion of egg yolk and protein will bring different taste and taste to the cake. For example, if the yolk content is relatively high, the baked cake will be more golden in color and taste better. If the proportion of egg white is large, the taste will be tender. Others like butter, cornstarch and so on are not necessary for every cheesecake. In addition, there is no need for low gluten flour in heavy cheesecake. Today's cheesecake doesn't use butter. I added lemon dander and cranberry myself, which is generally sweet and sour. It can be said that the taste of "Xue Baochai" matches the taste of "Lin Daiyu", so it tastes sweet and sour, and has a strong sense of satisfaction. The quantity in the square is suitable for a 6-inch round mold

Production steps:

Step 1: prepare all the materials and sift corn starch in advance;

Step 2: apply oil on the inside of the mold and stick a layer of baking oil paper;

Step 3: add rum to the cranberry, and the amount of wine can just cover the dried cranberry. Soak in advance for standby;

Step 4: after the lemon is washed, dry the water, and use the lemon dander knife to wipe off a lemon dander;

Step 5: add half of the sugar, mix well and set aside;

Step 6: half a lemon juice;

Step 7: after filtering, add the weighed cream, stir well, and refrigerate in the refrigerator for about 30 minutes;

Step 8: soften the cream cheese in hot water, remove and beat evenly;

Step 9: add the remaining sugar, continue to beat until smooth and delicate state;

Step 10: add the lemon dander sugar prepared before, and stir until there are no particles;

Step 11: add the eggs one by one, stir well, mix the first one evenly, and then add the next one;

Step 12: mix the cheese and egg mixture well;

Step 13: preheat the oven to 170 degrees. Add the prepared sour cream and stir well;

Step 14: sift in corn starch and mix well with irregular method;

Step 15: mix until there are no powder particles;

Step 16: add the soaked cranberry and rum, mix well with scraper;

Step 17: pour the cake paste into the mold which has been padded with oil paper from a high place, and then gently shake the mold on the chopping board for several times to shake out the big bubbles on the surface;

Step 18: take a baking tray larger than the mold, put the mold into it, and pour cold water into it, which can be less than half the height of the mold;

Step 19: after preheating, the pan and the mold are put into the oven together. middle level. Up and down the fire. 160 degrees, bake for about 60 minutes. Finally, according to the color of the cake surface, turn to 170 degrees, bake for 5 ~ 10 minutes, until you like the color. After baking, it should be out of the oven immediately;

Step 20: after a little cooling, roll the mold on the chopping board for a few turns, you can see the edge of the cake separated from the oil paper, then you can remove the oil paper around and buckle out the cake;

Step 21: put it on the air net to cool and refrigerate overnight.

Materials required:

Cream cheese: 250g

Light cream: 100g

Eggs: 2 (each shell is about 55g)

Lemon dander: 1

Dried Cranberry: 40 ~ 50g

Corn starch: 20 ~ 25g

Fresh lemon juice: 15g

Fine granulated sugar: 40g

Rum: moderate

Note: 1. I use the bottom mold. If you use a mold with a flexible bottom, you should wrap at least two layers of tin foil on the outside of the mold to prevent moisture from entering the mold during the baking process; 2. If the weather is cold or the cream cheese is frozen, it is better to heat it with water to make it easier to stir; 3. If there is no fresh lemon, you can also use concentrated lemon juice, but the flavor will be slightly worse; 4. I use it here It's a water bath. You can also bake in water. The specific baking time should be adjusted according to the characteristics of their own oven; 5. When the baking is finished, the cake will come out immediately and let it cool slightly. The edge of the cake will be separated from the mold. At this time, the mold can be demoulded.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: other