Cranberry cheesecake 6-inch formula

Cranberry cheesecake 6-inch formula

Introduction:

Production steps:

Step 1: add cream to cheese

Step 2: heat and stir until the cheese is completely softened to no particles

Step 3: add the melted butter and mix well

Step 4: add egg yolk and mix well

Step 5: sift in flour and corn starch and mix well

Step 6: add a few drops of lemon juice to the protein, add sugar in three times, and beat with electric beater until it foams

Step 7: add 1 / 3 of the whipped protein paste into the cheese paste and turn it up and down with a rubber scraper

Step 8: pour in another 2 / 3 of the cheese paste and turn it up and down evenly

Step 9: pack a layer of tin foil on the mold, pour in the mixed cheese batter, shake twice to remove the bubbles, and then sprinkle some dried berries on the surface

Step 10: pour 2cm warm water into the baking pan and put it into the mold

Step 11: oven pre hot bath method, 150 degrees baking for 60 minutes

Step 12: demould after cooling, refrigerate and eat better

Materials required:

Cream cheese: 100g

Light cream: 50g

Butter: 30g

Eggs: 3

Low gluten flour: 15g

Corn starch: 10g

Fine granulated sugar: 50g

Cranberry: moderate

Note: A: demould after cooling, and refrigerate for more than 4 hours. B: the tin foil should be packed tightly to prevent water from seeping into the mold. C: it is suggested to use the mold to make the cheese cake, because the cheese cake is fragile and it is very difficult to demould with the mold

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor