【Lemon Cranberry Heavy Cheesecake】

Overview

Heavy cheesecake is usually baked with a cake base. But as I said before, I don’t like the biscuit base of cheesecake, so this time I omitted the biscuit base as usual. There are many recipes for cheesecake, and almost every famous person has his or her own secret recipe. In my little notebook alone, I have recorded no less than 7 or 8 heavy cheesecake recipes. Generally speaking, the basic ingredients required for heavy cheesecake include cream cheese, sour cream, eggs, and sugar. Taking a 6-inch round mold as an example, the amount of cream cheese is generally about 250g (of course there are more useful ones). Sour cream usually adds aroma. If you can’t buy it, you can also make your own sour cream at home. At the end of the article, we will introduce two methods of making homemade sour cream. Everyone makes their own choice. The purpose of the eggs is to help with coagulation. Different ratios of egg yolks and egg whites will bring different textures and flavors to the cake. For example, if the egg yolk content is higher, the baked cake will be golden in color and taste better. If there is a higher proportion of egg white, the texture will be more tender. Others, such as butter, cornstarch, etc., are not necessary for every cheesecake. In addition, there is basically no need for cake flour in heavy cheesecake. The cheesecake I made today did not use butter. I added lemon zest and cranberries myself, and the overall taste is sweet and sour. It can be said that the taste of Xue Baochai is combined with the taste of Lin Daiyu, so it tastes both sour and sweet, and has a strong sense of satisfaction. (The amount in the recipe is suitable for a 6-inch round mold)

Tags

• baking
• children
• cake
• afternoon tea
• corn starch
• cream cheese
• dried cranberries
• egg
• freshly squeezed lemon juice
• rum
• whipping cream
• fine sugar
• lemon zest

Ingredients

Steps

1. 1 Prepare all the materials and sift the cornstarch once in advance;

   

2. 2 Grease the inside of the mold and cover it with baking paper;

   

3. 3 Add rum to the cranberries, just enough to cover the dried cranberries. Soak in advance and set aside;

   

4. 4 Wash the lemons and wipe them dry, then use a lemon zest knife to remove the zest from one lemon;

   

5. 5 Add half of the sugar, mix well and set aside;

   

6. 6 Juice half a lemon;

   

7. 7 After filtering, add to the measured whipping cream, stir evenly, and place in the refrigerator for about 30 minutes;

   

8. 8 Soften the cream cheese in hot water, take out and beat evenly;

   

9. 9 Add the remaining caster sugar and continue beating until smooth and delicate;

   

10. 10 Add the previously made lemon zest sugar and mix until even and without any particles;

    

11. 11 Add the eggs one by one and mix evenly. Mix the previous one before adding the next one;

    

12. 12 Mixed cheese and egg mixture;

    

13. 13 Preheat the oven to 170 degrees. Add the prepared sour cream and stir evenly;

    

14. 14 Sift in the cornstarch and mix evenly using irregular techniques;

    

15. 15 Mix until there are no powder particles;

    

16. 16 Add the soaked cranberries and soaking rum, mix well with a spatula;

    

17. 17 Pour the cake batter from a high position into the mold that has been lined with oil paper, and then lightly shake the mold on the chopping board to knock out the large bubbles on the surface;

    

18. 18 Take a baking pan that is larger than the mold, put the mold into it, and pour cold water until it can cover 1/2 of the height of the mold;

    

19. 19 After preheating is completed, the baking pan and mold are placed in the oven. Middle level. Fire up and down. Bake at 160 degrees for about 60 minutes. Finally, depending on the coloring of the cake surface, turn the temperature to 170 degrees and bake for 5 to 10 minutes until the color you like. After baking, take it out immediately;

    

20. 20 After cooling slightly, tilt the mold and roll it a few times on the chopping board. You can see that the edges of the cake are separated from the parchment paper. You can then peel off the surrounding parchment paper and push the cake out;

    

21. 21 Let cool on a wire rack and refrigerate overnight before eating.