White Chocolate Cranberry Cheesecake

Overview

For the first time, I made a heavy cheese with a cake base. Just because of the white chocolate and that little packet of cookie crumbs. The portion of the six-inch cheese was cut in half and should be the size of a four-inch round mold. There is no four-inch mold, but there is a can box about the same size. I decided immediately that this was it. It's not a removable bottom. I was worried that it wouldn't be easy to release the mold, so I put a piece of oil paper on the bottom of the jar. Put the biscuit crumbs on the bottom, pour the cheese paste, and the cranberries quickly sink to the bottom without a trace. Water bath, bake carefully for 60-70 minutes, the surface is still light in color, wait until two hours later, finally see a light golden color. Will it be too dry? Come out quickly. Cool to room temperature. In fact, the cake has shrunk by this time, and there is a shallow gap with the wall. Don't dare to move it, just put it in the refrigerator and refrigerate it for more than 4 hours. Pat it with the left, pat it with the right, and carefully tinker with it. Sure enough, it is easier to unmold after refrigeration. At least, this thing becomes much firmer, so you don’t have to worry too much about getting hurt. . . . .

Tags

• baking
• children
• afternoon tea
• fast food
• butter
• cookie crumbs
• corn starch
• cream cheese
• dried cranberries
• egg
• white chocolate
• white sugar
• yogurt
• milk

Ingredients

Steps

1. 1 Cake body: 125g cream cheese, 1 egg, 25g sugar, 30g yogurt, 15ml milk, 7g cornstarch, 25g white chocolate, 25g dried cranberries, cake base: 60g biscuit crumbs, 25g butter

   

2. 2 Melt butter over water,

   

3. 3 Pour in cookie crumbs,

   

4. 4 Mix well.

   

5. 5 Place into the mold and compact. Spare.

   

6. 6 Soften cream cheese at room temperature, add sugar and stir until smooth.

   

7. 7 Add eggs and mix well.

   

8. 8 Add milk and yogurt, mix well, then sift in cornstarch and mix well.

   

9. 9 Heat white chocolate over water,

   

10. 10 After it is completely melted, cool slightly, add to the cheese paste and mix well.

    

11. 11 Add chopped dried cranberries and mix well.

    

12. 12 Pour into molds.

    

13. 13 Put in the oven, middle layer, water bath, upper and lower heat 160 degrees, bake for about 60-120 minutes.

    

14. 14 Take out of the oven, let cool and then refrigerate for more than 4 hours.

    

15. 15 Remove from the mold.