Cranberry Cheesecake

Cranberry Cheesecake

Introduction:

Production steps:

Step 1: preparation: soften the butter at room temperature, dice the cream cheese, sift the low flour and baking powder, break up the eggs (no photos) and soften the butter softened at room temperature

Step 2: add sugar

Step 3: make it white and bulky

Step 4: add egg liquid 3-4 times

Step 5: add each time, mix well, and then add the next time until all are well mixed

Step 6: add 1 / 3 low flour and mix well (mix low flour and baking powder in advance and SIFT)

Step 7: add half of the milk (forget to take a picture) and mix well, then add 1 / 3 low flour and the remaining half of the milk. Finally, add the remaining 1 / 3 low flour and mix well (i.e. 1 / 3 flour-1 / 2 Milk-1 / 3 flour-1 / 2 Milk-1 / 3 flour); add dried cranberry and cream cheese

Step 8: mix all the ingredients well

Step 9: fill the paper cup for about 7 minutes, put it into the preheated 180 degree oven, middle and lower layers, 20 minutes, until the toothpick is inserted into the non stick material, then it can be out of the oven

Materials required:

Butter: 75g

Fine granulated sugar: 80g

Salt: a little

Egg: one

Low powder: 120g

Aluminum free double effect baking powder: 1 tsp

Milk: 70g

Kraft cream cheese: 80g

Dried Cranberry: 50g

Note: 1, for the sake of family health, try to choose non aluminum baking powder. 2, 6-9 steps do not need excessive stirring. 3, 5 layers of small oven bake this kind of small cake, put the bottom second layer. 3 layers of oven put down the first half of the layer, and move to the middle half

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet