How to make cranberry cheesecake

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  1. First wrap the bottom of the 20cm square removable bottom mold with tin foil

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  2. Cooking machine for digestive biscuits Crush.If you don’t have a food processor, you can put the digestive biscuits in a plastic bag and crush them with a rolling pin

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  3.Melt the butter base in hot water

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  4.Pour the melted butter into the digestive biscuits and use Grasp it evenly with your hands

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  5.Place it flat on the bottom of the mold and flatten it with a spoon

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  6. Melt the cream cheese in an insulated kettle, add the sugar and stir until smooth

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  7.Add the egg and mix well.When adding the egg, mix well before adding another



8.Finally add light cream and mix well

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  9.Pour into the mold, then place the mold into a deep baking pan and add 1/3 of the water to cover the mold

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  10. Place in a preheated oven and bake at 160 degrees for 1 hour (time and temperature are for reference only)

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  11.Remove the tin foil after taking it out of the oven.Do not unmould the cake first, but set it aside to cool

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  12. Mix jam and pectin jelly, and then sieve to separate the fruit residue in the jam

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  13. Spread the jam jelly evenly on the cake and refrigerate for more than 4 hours

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  14. Take out the cake and use a demoulding knife to circle around the four sides.The removable bottom mold can be easily demoulded

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  15.Cut into pieces and add decorative sugar beads, please enjoy