Cranberry Cheesecake 蔓越莓乳酪蛋糕
This almost melt-in-the-mouth cranberry cheesecake is light, soft and with tangy flavour of dried cranberries on top. It is an easy recipe to follow with white chocolate like the Soufflé Japanese Cheesecake that I baked four years ago. I’ve tweaked the recipe a little by adding some flours (cake flour and corn flour) into it. No sugar is required and you can also double the recipe for an eight inch round cake. Definitely perfect to serve for any occasions and as a festive holiday treat.
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Cranberry Cheesecake
Ingredients
- 125 g cream cheese - room temperature
- 120 g white choocolate - Meji brand
- 3 egg yolks - used large eggs, about 70g each
- 1/2 tbsp cake flour or plain flour
- 1/2 tbsp corn flour (starch)
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 lemon zest
- 3 egg whites
- 2 tbsp dried cranberries - cut into smaller pieces
Instructions
- Preheat oven to 170 degrees C. Line a 7 inch cake pan at the bottom and grease the sides with butter, set aside.
- Break white chocolate into pieces in a large bowl and melt in a double boiler over hot water. Stir chocolate to smooth. Then add cream cheese into it and stir till smooth with a hand whisk
- Remove the bowl from double boiler. Add egg yolks, mix well followed by vanilla extract, lemon juice and zest, mix well again with a hand whisk. Sift in cake flour and corn flour, stir well to smooth.
- Whisk egg whites with 1/2 tsp lemon juice with an electric mixer until firm peaks form. If it’s thick enough, you can turn the bowl upside down without it sliding out. Add ⅓ meringue into the cream cheese batter and fold well with a rubber spatula. Then add the rest of the meringue and fold well again.
- Pour cheese mixture into pan. Dust dried cranberry pieces with some flour and scatter on top of cheese batter.
- Steam bake the cake at 170 degrees for 15 minutes. Then lower the temperature to 160 degrees C for 15 minutes and 130 degree for another 10 minutes.
- Run knife around rim of pan so that the cake will not get a waist line. Leave cake to cool completely before removing from the cake pan. Chill the cake before consuming （about 2-3 hours) and dust with powdered sugar (or snow powder) if you like.
- 蔓越莓乳酪蛋糕
- 放上酸甜的蔓越莓干，给这绵密湿润入口即化的蛋糕体更好的口感，让人无法拒绝！
- 材料：
- 125克 奶油奶酪 （温室中待软化）
- 120克 白巧克力
- 3个 蛋黄 （用大鸡蛋， 约70克一个）
- 1/2汤匙 底筋/中筋面粉
- 1/2汤匙 玉米粉
- 1茶匙 香草香精
- 1汤匙 柠檬汁
- 1粒 柠檬皮屑
- 3个 蛋白
- 1/2茶匙 柠檬汁
- 2汤匙 蔓越莓干，切小
- 做法：
- 烤箱预热至170度。准备1个7寸圆形烤盘，旁边抹油，底部铺上油纸。
- 白巧克力以隔水式融化，加入已软化的奶油奶酪，用蛋抽搅拌均匀至滑。
- 把乳酪糊离开隔水，加入鸡蛋，香草香精，柠檬汁和柠檬皮屑，搅拌均匀。筛入面粉和玉米粉，再拌匀至滑即可。
- 将蛋白和1/2茶匙柠檬汁打致硬性发泡，先将1/3打发的蛋白加入乳酪糊，用刮刀翻拌匀，然后再加入剩余的蛋白再翻拌均匀。
- 将乳酪混合物倒入烤盘中。在蔓越莓干上撒上少许面粉，然后撒在乳酪糊表层即可。
- 用蒸烘法方式摄氏170度先蒸烤15分钟，之后160度烤15分钟，再换低温度至130度烤10分钟。
- 烤好的蛋糕从烤箱取出。用小刀子沿著蛋糕的邊緣劃一圈，这样蛋糕就不会呈现出腰围了。蛋糕待凉后脱模，收入冰箱冷藏，大约两三个小时撒上少许糖粉或防潮糖粉即可享用。
Cake looks soo inviting. Nice pics!
Hi Ann,
For steam bake, did u add a pan of hot water together with the cake or u preheat oven with a pan of cold water?
I always preheat the oven to the required temperature but when i placed a pan of hot water and cake into the oven, the temperature will dropped abt 30c. Can u advise how u did it?
Thanks
Helen
Hi Helen, I usually placed the pan of cold water in the oven 5 minutes before baking the cake.
Thks Ann for the reply. Will the temperature drop when u put the water in the oven?
No, the water is to keep the cake moist and not easily crack.
Hi Ann,
Is it possible to use white chocolate conveture instead of Meiji white chocolate?
Hi Christina, Is ok to use white chocolate couverture because there are eggs in this recipe. But I find the converture chocolate is quite sweet.
Hi Ann, so for 8″ cake pan, I’ll just double all the ingredients ya?
Hi Kris, yes double the ingredients for 8 inch cake pan. Baking time is the same.
Hi Ann, i bake twice on last weekend, twice also failed 🙁 First time the top part very fast to turn dark, i covered with alum foiled and continued to baked as your step. I take out let it cool and unmould, i found the bottom still watery,i know can’t be saved so i throw it. I bake it again the next morning, this times i reduced the temperature and bake as your step again and pre long a bit the times as i reduced down the temperature. This time worst still, whole cake was so moist and uncooked. I was wonder why, normally i never failed on any of your cake. Ann, can you advise why like that ? I found that the cake was raise up a lot, is it 7″ cake pan was too small and the heat cant run thru even cause the cake uncook ? Thanks
Hi Adeline,
The reason that your cake still watery or too moist after baked was due the egg white was not beaten stiff enough. You need to whisk a little longer to stiff peak.
This recipe is just nice for a 7 inch cake pan but if your oven it too hot, it will causes the cake to rise quickly but not properly cooked. Anyway I still think the problem lies on the egg white.
Ann
Dear Ann, yes, i beat until stiff peak and when i turn it over it wont sliding down. I saw your batter is not that full, but mine is quite full. So is it the egg white not stiff enough and causes the batter more watery? Anyway thanks a lot for your advise and sharing, wanted try it again…Practice more make perfect 🙂
Hi Adeline, You must also not to over mix the egg white into the egg yolk batter, as the cake will deflate quickly.
Please watch this video and see how the mixing was done.
https://www.youtube.com/watch?v=dVvPOE-C7AE
Ann, thanks again for your sharing, i think i might over mix it into the egg yolks mixture. Will try it again. 🙂
Lovely and yummy! I must really try having white chocolate in cakes 🙂
Perfect, Ann! White chocolate and cranberry always remind me of holidays 🙂
What is powdered sugar? is it icing sugar?
Hi Nicole, powder sugar is icing sugar and snow powder is a non-melting sugar.
Hi your recipe calls for plain flour only 1/2tbsp?
Hi MM, Yes, only 1/2 tbsp plain and corn flour.
looks yummy. love the little specks of cranberry on top
Hi Ann, so for 8″ cake pan, I’ll just double all the ingredients ya?
Hi Kris, yes double the ingredients for 8 inch cake pan. Baking time is the same.
Hi Ann, i bake twice on last weekend, twice also failed 🙁 First time the top part very fast to turn dark, i covered with alum foiled and continued to baked as your step. I take out let it cool and unmould, i found the bottom still watery,i know can’t be saved so i throw it. I bake it again the next morning, this times i reduced the temperature and bake as your step again and pre long a bit the times as i reduced down the temperature. This time worst still, whole cake was so moist and uncooked. I was wonder why, normally i never failed on any of your cake. Ann, can you advise why like that ? I found that the cake was raise up a lot, is it 7″ cake pan was too small and the heat cant run thru even cause the cake uncook ? Thanks
Hi Adeline,
The reason that your cake still watery or too moist after baked was due the egg white was not beaten stiff enough. You need to whisk a little longer to stiff peak.
This recipe is just nice for a 7 inch cake pan but if your oven it too hot, it will causes the cake to rise quickly but not properly cooked. Anyway I still think the problem lies on the egg white.
Ann
Dear Ann, yes, i beat until stiff peak and when i turn it over it wont sliding down. I saw your batter is not that full, but mine is quite full. So is it the egg white not stiff enough and causes the batter more watery? Anyway thanks a lot for your advise and sharing, wanted try it again…Practice more make perfect 🙂
Hi Adeline, You must also not to over mix the egg white into the egg yolk batter, as the cake will deflate quickly.
Please watch this video and see how the mixing was done.
https://www.youtube.com/watch?v=dVvPOE-C7AE
Ann, thanks again for your sharing, i think i might over mix it into the egg yolks mixture. Will try it again. 🙂
Hi Ann,
Is it possible to use white chocolate conveture instead of Meiji white chocolate?
Hi Christina, Is ok to use white chocolate couverture because there are eggs in this recipe. But I find the converture chocolate is quite sweet.
What is powdered sugar? is it icing sugar?
Hi Nicole, powder sugar is icing sugar and snow powder is a non-melting sugar.
Lovely and yummy! I must really try having white chocolate in cakes 🙂
Hi your recipe calls for plain flour only 1/2tbsp?
Hi MM, Yes, only 1/2 tbsp plain and corn flour.
looks yummy. love the little specks of cranberry on top
Cake looks soo inviting. Nice pics!
Perfect, Ann! White chocolate and cranberry always remind me of holidays 🙂
Hi Ann,
For steam bake, did u add a pan of hot water together with the cake or u preheat oven with a pan of cold water?
I always preheat the oven to the required temperature but when i placed a pan of hot water and cake into the oven, the temperature will dropped abt 30c. Can u advise how u did it?
Thanks
Helen
Hi Helen, I usually placed the pan of cold water in the oven 5 minutes before baking the cake.
Thks Ann for the reply. Will the temperature drop when u put the water in the oven?
No, the water is to keep the cake moist and not easily crack.