Cranberry cheese cake

Overview

Cranberry cheesecake, heavy cheesecake. In fact, I also want to make it into a round or square cake. The cross-section with rubies inlaid looks particularly attractive. However, how big of a mold can be filled with such a little bit of paste? Four inches? Three inches? It's better to make small cakes directly to avoid emptying the oven and eating them more directly. The rubies will sink to the bottom. After filling the batter, sprinkle a few rubies on the surface to make them appear on the surface. There is no water bath, so it is more trouble-free and simple. The swelling and depression seem to be normal and feel good. . .

Tags

• baking
• butter
• cake flour
• cream cheese
• dried cranberries
• original yogurt
• white sugar
• whole egg liquid

Ingredients

Steps

1. 1 Ingredients: 83 grams of cream cheese, 25 grams of dried cranberries, 25 grams of plain yogurt, 8 grams of butter, 41 grams of whole egg liquid, 10 grams of cake flour, 12 grams of sugar

   

2. 2 Soften the cream cheese at room temperature, add sugar, and stir until smooth.

   

3. 3 Add the egg liquid in portions and mix evenly.

   

4. 4 Add yogurt and butter and mix well.

   

5. 5 Sift in the flour and mix well.

   

6. 6 Add dried cranberries,

   

7. 7 Stir into a smooth cheese paste.

   

8. 8 Put it into the muffin mold, about 70-80% full.

   

9. 9 Place a few dried cranberries on top.

   

10. 10 Place in the oven, middle layer, bake at 170 degrees for 15 minutes, turn to 160 degrees, and bake for 15-20 minutes.

    

11. 11 Color the surface and come out of the oven. Let cool.

    

12. 12 Unmold after cooling completely.