Ingredients :

• Cream cheese — Use classic Philadelphia—not the low-fat version, as it contains more water and changes the texture of the crumb. 115 g, which is half of a standard block. The rule: it must be truly soft, at room temperature. If you use it cold, you’ll get lumps in the batter that you’ll never be able to fully eliminate.
• Cranberries — Fresh or frozen, both work. If using frozen, do not thaw them—fold them directly into the batter. They bleed less and stay whole during baking. Fresh ones provide a sharper acidity and a slight bite.
• Butter — Unsalted, softened—same rule as the cream cheese. You control the salt yourself in the recipe. 115 g is one whole stick in US formats, or half a block in France.
• Pecans — Optional, but they deserve their spot. They provide a dry crunch that contrasts with the melting crumb. Can’t find any? Roughly chopped classic walnuts will do just fine.