Cranberry Cheesecake Tart

This Thanksgiving I volunteered to make dessert (of course), and in addition to a fancy pumpkin cake (you’ll see it soon!) I wanted to make something else for a little contrast. This sweet and tangy cranberry cheesecake tart was just the thing– the tart cranberries are nicely balanced by the creamy cheesecake, and the crumble topping adds a little textural interest.

I originally made this by using a mixer for the cheesecake filling and doing the crust by hand, but like my Berry Cheesecake Galette I’ll bet you could do both in the food processor to make it go faster. Plus, it travels well, can be served at any temperature, and I’ve been known to grab a slice for breakfast as well as dessert– hey, it has fruit in it, right?

Cranberry Cheesecake Tart (from Bake or Break)

Cranberry Topping

  • 8 ounces (226g) cranberries
  • 6 tablespoons (75g) granulated sugar
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1/2 cup water

1. Combine the cranberries, sugar, zest, juice and water in a heavy saucepan. Bring to a boil over medium-high heat.

2. Decrease the heat to medium-low and simmer for 10 minutes or until the cranberries are soft. Set aside to cool.

Crust/Topping

  • 1 1/4 cups (150g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cut into 1/2-inch cubes

1. Preheat oven to 350°F.

2. Whisk together the flour, sugar, baking powder and salt. Add the butter and mix with a food processor, pastry blender, or a fork until the mixture is crumbly and holds together when pinched. Set aside 1/2 cup of the mixture.

3. Transfer the remaining crust mixture to 9-inch pie or tart pan. Press the crust firmly and evenly into the pan. Bake for 10 minutes. If necessary, press down any puffed areas with a spoon. Set aside to cool slightly.

Filling

  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (100g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

1. Place the cream cheese and sugar in a large mixing bowl. Using an electric mixer on medium speed, beat until light and fluffy.

2. Add the egg and vanilla, and mix until combined and smooth.

To Assemble and Bake:

1. Pour the cheesecake filling over the slightly cooled crust. Spread evenly.

2. Drop the cranberry mixture by teaspoonfuls over the cheesecake filling, leaving about 1/2-inch border around the edges.

3. Crumble the remaining crust mixture over the top of the cranberries.

4. Bake 30 to 35 minutes, or until the edges are golden brown and the cheesecake filling is set.

5. Refrigerate for at least 2 hours before serving to allow cheesecake to firm up. Keep refrigerated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s