Cranberry Cheese Mooncake

Soak the gelatine sheets in ice water to soften;

Soften cream cheese at room temperature and beat until smooth;

Add the caster sugar in two batches. The second time you add the caster sugar, you need to allow the first caster sugar to be completely integrated into the cream cheese;

Add yogurt while stirring;

Then add milk and stir evenly;

Drain the water from the gelatine sheets, melt in warm water and set aside;

Pour the gelatine liquid into the cream cheese liquid and stir evenly;

Add cranberries and mix well;

Put the chocolate into hot water to turn the chocolate into a liquid state;

Use chopsticks to help pour the chocolate liquid into the mold and spread it evenly and put it in the refrigerator to chill;

Pour the cream cheese liquid until it is 80% full, then put it in the refrigerator to harden;

Then seal it with chocolate liquid. When the sealed chocolate is hard, carefully remove it from the mold.

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