Cranberry Cheese Cake

Procedure：　

1. Cut dried cranberries into small pieces and soak them in the cranberry juice. Keep this aside and will need it later.

2. Combine cream cheese and sugar and mix by eggbeater until big chunks disappear.
3. Add cornstarch into “2” and beat and add egg yolks one by one into the mixture as well. Sift to make sure there are no more chunks in the mixture.

4. I use the peanut butter cookies as the bottom, so I skip this part. See the detail about the dough of peanut butter cookies You can put this peanut dough in the bottom of the 6” round pan. Then bake for about 10-15 mins. When the cookie is ready just then it cool.

5. Add wet cranberries and cranberry juice into the batter and stir with a spatula. Preheat oven to 130 C.

6. Use a clean and grease-free mixing bowl to beat cream until can form a peak.

7. Scoop 1/3 of the whipping cream foam to mix with the batter, and then transfer into the rest whipping cream foam and stir with a spatula. (be careful not to over-mix)

8. Pour the batter into the 6” round pan. Add some water in a baking tray and put them in oven and bake for 30-40 minutes by 130 C. Let cool; transfer to refrigerator and stand for one night. It tastes great after keeping in fridge for at least one night.