250g cream cheese (I use kiri).

Original yogurt (concentrated) 120g

Lemon juice 10g

8 grams of corn starch

25 grams of sugar

Protein 1

2 egg yolks

Decorative layer

A pinch of cinnamon powder

Butter (crispy) 12

Brown sugar (yellow sugar) (crisp) 18g

22 grams of low-gluten flour (crispy)

Cranberry random

Half a green apple (broken apple)

White sugar (broken apples) is optional.

One gram of salt (broken apple)

Biscuit bottom

Butter biscuit 90g

30 grams of butter

Cranberry and apple heavy cheesecake-how to make it soft?

12g butter and 22g low-gluten flour 18g brown sugar are manually crushed, mixed and kneaded into coarse grains, and refrigerated; Soak cranberries in cold water (you can soak them in rum if you don't mind the smell of wine) for half an hour.

Chop the apples, soak one gram of salt in cold water, then drain the water and put it into the milk pot. Add some sugar to soften them slightly, then add cinnamon powder and stir well. After cooling, take two-thirds of the apples (without syrup) in the refrigerator and mix them with butter crumbs, and put them in the refrigerator.

Break the biscuit processor, oil the mold, add 30 grams of butter into the broken biscuit, stir it evenly, and spread it on the bottom of the mold for compaction; Refrigeration in refrigerator;

Cream cheese is softened at room temperature, and the heat preservation water is beaten with a cooking machine until it is fine. Then add sugar, egg yolk, egg yolk, protein, yogurt and lemon juice in turn, and mix each one before adding the next one; Smooth and delicate; Sift in starch and mix well; After making cream cheese in summer, it is best to put an ice pack under the basin, or mix every bit of ice water with other materials, so that the cheese paste will be thicker. )

Preheat the oven to 160 degrees,

Brush a layer of boiled apple syrup on the biscuit layer, then add the remaining 1/3 pieces of apple, a little cranberry and cheese paste, shake well, then continuously pour into the middle of the mold from a height, scrape it with a scraper, put the mold into a baking tray, bake it at 160 degrees 15 minutes, and then take it out and add the buttered pieces of apple, 6544. . (I usually leave it overnight) Shoot the periphery of the mold again, or blow it once with a hair dryer, and the top will come out of the mold.

This is what the mold looks like.