Cranberry cheesecake

Overview

The cheesecake itself is sweet. After adding cranberries, the sour and sweetness of cranberries is added. It tastes sweet but not greasy. One bite after another, you can't stop.

Tags

• baking
• butter
• corn starch
• cranberry
• egg
• white sugar
• cheese
• milk
• plain flour

Ingredients

Steps

1. 1 Ingredients: cheese, butter, sugar, eggs, milk, cranberries, plain flour and cornstarch.

   

2. 2 Place the weighed butter and cheese in a basin, stir in warm water and use a hand mixer to mix evenly.

   

3. 3 Add milk and mix well.

   

4. 4 Crack the eggshells of the eggs, beat the egg whites into an oil-free and water-free basin, pour the egg yolks into the cheese paste, stir the egg yolks and cheese paste evenly, and cook the three eggs in sequence as above.

   

5. 5 Add sifted plain flour and cornstarch to the cheese paste, mix well and set aside.

   

6. 6 Add sugar to the egg whites.

   

7. 7 Use an electric egg beater to beat into a state with small hooks, which is close to a dry foaming state.

   

8. 8 Add one-third of the egg white batter to the cheese batter and mix evenly using a stirring technique.

   

9. 9 Add all the remaining egg whites to the cheese batter and mix evenly.

   

10. 10 Add cranberries and mix well.

    

11. 11 Preheat the oven to 130 degrees. Place a six-inch cake mold on the bottom and line it with baking paper. I did not add baking paper on the sides. Pour the cheese paste into the mold and shake it a few times.

    

12. 12 After preheating is completed, place the mold into the middle shelf of the oven, pour boiling water into the lower baking pan, bake at 130 degrees for 60 minutes, turn to 150 degrees for 20 minutes, take out of the oven and let cool.

    

13. 13 Finished product.