1. The ingredients are weighed and prepared, the live bottom square plate is wrapped in tin foil, and the dried cranberries are finely crushed with scissors or a knife.
2. First make the bottom of the cake: break the digestive biscuits into a cooking cup and beat into a powder.
3. Pour the finely powdered biscuits into a large clean water-free bowl and set aside.
4. The butter is taken out of the refrigerator, directly cut into small pieces, and the insulated water melts.
5. The butter is taken out of the refrigerator, directly cut into small pieces, and the insulated water melts.
6. Put the cake bottom material into the baking tray, smooth it with the back of the spoon, put the grid of the mold into the bottom of the biscuit and press it down slightly to form a small square, and the entire mold is sent to the refrigerator.
7. Preheat the oven to 180 degrees. Put the cream cheese and white sugar in the basin. The basin is insulated with water. Use an electric whisk to beat smoothly. Add three eggs in 3 times and beat them evenly.
8. Put the cream cheese paste into the mold, shake the mold a few times, and put it in the deep baking pan.
9. Slowly add hot water from the side of the deep baking tray, and sprinkle the finely chopped dried cranberries on the surface of the cake batter.
10. Put it into the preheated oven, and bake at 180 degrees up and down for 1 hour until the surface is colored.
11. Take out the mold, remove the lattice knife, let the cake cool, and seal the mold together and store it in the refrigerator overnight. The next day, demould and eat.
Tips:1. Digestive biscuits can be made into powder with a cooking machine, or you can make them into powder with the tools you have on your hand. For example, the combination of a thick piping bag and a rolling pin can make the biscuits into powder.
2. Mix biscuit powder and melted butter quickly and evenly, and make the bottom of the cake as soon as possible.
3. When the bottom of the cake is done, immediately use the grid knife of the mold to print out the square of the bottom of the cake and then put it in the refrigerator. .
4. Whisk the cream cheese paste at low speed. After the eggs and cheese paste are evenly mixed, turn off the power of the electric whisk, and manually whip a few times to make small bubbles come out.
5. The cheese paste can be divided into each grid with a spoon or divided into piping bags.
6. The hot water in the bakeware is cooked in a pot in advance, and the required amount of hot water only needs to be half of the cake batter mold.
7. Dried cranberries can be reduced as appropriate. Eggs with shells are about 60 grams each.
8. The entry-level oven is 42 liters, and the grill has 4 floors. When baking, put the third floor for reference.
