Cheesecake Tart With Cranberries In Port Glaze Recipes

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CHEESECAKE WITH CRANBERRY GLAZE AND SUGARED CRANBERRIES



Cheesecake with Cranberry Glaze and Sugared Cranberries image

Cranberries and orange are a natural pairing, and I wanted to combine them in a cheesecake fit for the Thanksgiving table. The cranberry glaze is a really beautiful color, and the sugared cranberries are the perfect topping. Most of the work is done the night before, so it's not even that hard to make.

Provided by LauraF

Categories     Desserts     Fruit Dessert Recipes     Orange Dessert Recipes

Time 9h50m

Yield 10

Number Of Ingredients 22

10 digestive biscuits (such as McVitie's®)
5 tablespoons butter, melted
2 tablespoons confectioners' sugar
⅛ teaspoon salt
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
3 large eggs
¼ cup sour cream
2 teaspoons vanilla extract
1 orange, zested
⅓ cup white sugar
½ cup water
1 cup fresh cranberries
¼ cup white sugar
1 cup fresh cranberries
¼ cup water
2 tablespoons white sugar
½ cup confectioners' sugar
1 tablespoon orange juice
1 ½ teaspoons light corn syrup
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease the sides of a 9-inch springform pan. Line the bottom with a circle of parchment paper.
  • Crush biscuits into crumbs using a food processor. Stir crumbs, butter, confectioners' sugar, and salt together to make the crust. Press into the bottom of the pan. Rinse food processor and set aside for the cranberry glaze.
  • Bake crust in the preheated oven until firm, 8 to 10 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees F (165 degrees C). Let crust cool while making the filling.
  • Beat cream cheese and sugar together until smooth. Add eggs, sour cream, vanilla, and orange zest. Mix until well combined, stopping to scrape the sides and bottom of the bowl. Spoon batter over the crust.
  • Bake until the filling is set but still soft in the center, 30 to 40 minutes. Cool cheesecake to room temperature, about 30 minutes.
  • While the cheesecake is cooling, combine 1/3 cup sugar and water in a small saucepan. Bring to a simmer over medium-low heat and stir until sugar is dissolved. Pour into a bowl and cool for 10 minutes. Add cranberries and stir to coat with syrup.
  • Refrigerate cheesecake and syrup-coated cranberries, 8 hours to overnight.
  • Line a rimmed baking sheet with parchment paper. Place 1/4 cup granulated sugar in a shallow bowl. Drain the cranberries, then roll them in the sugar. Place the sugared cranberries on the prepared baking sheet and allow to dry, 30 minutes to 1 hour.
  • In the meantime, make the glaze. Combine cranberries, water, and sugar in a small saucepan. Simmer, crushing cranberries, until jammy, about 8 minutes. Let cool slightly. Transfer to the food processor; add confectioners' sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth.
  • Strain cranberry glaze through a fine-mesh sieve and discard solids. Pour over the cheesecake and smooth across the top with a small offset spatula. Garnish with sugared cranberries.

Nutrition Facts : Calories 447.6 calories, Carbohydrate 48.2 g, Cholesterol 122.9 mg, Fat 26.3 g, Fiber 1.3 g, Protein 6.3 g, SaturatedFat 15.8 g, Sodium 368.9 mg, Sugar 40.2 g

CRANBERRY CHEESECAKE



Cranberry Cheesecake image

Every year when the cranberries are harvested, my family looks forward to eating this cheesecake. -Nairda Monroe, Webberville, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 12

2 cups graham cracker or shortbread cookie crumbs
1/3 cup butter, melted
TOPPING:
2 cups fresh or frozen cranberries
2/3 cup sugar
1/3 cup water
1 teaspoon lemon juice
FILLING:
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 tablespoon lemon juice
5 large eggs, lightly beaten

Steps:

  • Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. , In a small bowl, mix cracker crumbs and butter; press onto bottom of prepared pan. Bake 6 minutes. Cool on a wire rack. , Meanwhile, in a large saucepan, combine cranberries, sugar and water. Cook, uncovered, over medium heat until berries pop, about 12-15 minutes. Add lemon juice. Press cranberry mixture through a food mill into a small bowl; discard pulp and seeds. Set aside. , For filling, in a large bowl, beat cream cheese, sugar and lemon juice until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Spoon 1/4 cup topping over filling; cut through filling with a knife to swirl. Place springform pan in a larger pan; add 1 in. of hot water to larger pan. , Bake 55-65 minutes or until center is just set and top appears dull. Remove springform pan from water bath; remove foil. Cool cheesecake on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate cheesecake overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts : Calories 522 calories, Fat 35g fat (19g saturated fat), Cholesterol 174mg cholesterol, Sodium 423mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.

CHEESECAKE TART WITH BERRIES



Cheesecake Tart With Berries image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 servings

Number Of Ingredients 15

1 cup all-purpose flour
1/2 cup pecans
3 tablespoons sugar
1/2 teaspoon fine salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
1 2/3 cups whole milk
4 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
8 ounces cream cheese, at room temperature, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
5 cups mixed fresh berries, such as raspberries and blackberries
2 tablespoons sugar
1 tablespoon dry sherry

Steps:

  • Preheat the oven to 375 degrees F. Make the crust: Pulse the flour, pecans, sugar and salt in a food processor until the pecans are finely ground. Pulse in the butter until the mixture resembles coarse meal. Add 2 tablespoons ice-cold water and pulse until the dough just comes together.
  • Turn out the dough onto a piece of plastic wrap, form into a disk, wrap and refrigerate until slightly firm, about 15 minutes. Put the dough in a 9-inch tart pan with a removable bottom and press into an even layer over the bottom and up the sides. Freeze until firm, about 10 minutes.
  • Place the tart pan on a baking sheet. Line the crust with foil and fill with pie weights or dried beans. Bake until the edges of the crust begin turning golden, about 20 minutes. Remove the foil and pie weights and continue baking until the crust is golden brown, 15 to 20 more minutes. Transfer to a rack and let cool completely.
  • Make the filling: Whisk 1 cup milk, the egg yolks, 1/4 cup sugar and the cornstarch in a medium bowl. Heat the remaining 2/3 cup milk and 1/4 cup sugar in a medium saucepan over medium heat and bring to a simmer. While whisking, slowly pour the hot milk mixture into the egg mixture. Return to the saucepan and cook, whisking constantly, until the mixture starts to bubble and is very thick, about 2 minutes. Remove from the heat, then whisk in the cream cheese, lemon juice and vanilla until smooth. Pour into the cooled crust and refrigerate until set, about 1 1/2 hours.
  • Make the topping: Toss the berries, sugar and sherry in a bowl and let sit at room temperature, 20 minutes. Top the tart with the berries.

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  • In a food processor, combine the pecans, graham crackers, and ¼ cup of the sugar. Process until everything is incorporated and finely ground. Add the melted butter and pulse until the mixture resembles wet sand. Transfer this mixture to a tart pan with a removable bottom. Press the mixture into the bottom of the pan and up the sides. Place on a baking sheet and bake for 8 minutes. Remove from oven and cool slightly on a wire rack.
  • Wipe the bowl of the food processor clean. Add ½ cup of the granulated sugar, the cream cheese, sour cream, egg, vanilla, and salt. Process until completely creamy and smooth, scraping down the side of the bowl as needed. Transfer to the prepared crust and use an offset spatula to smooth the filling into the crust. Bake for 28-32 minutes until just set (the filling will jiggle but not have waves when the tart part is shaken). Transfer the tart pan to a wire rack to cool completely.
  • While the tart is baking, place the cranberries, maple syrup, lemon juice, and the remaining 1/2 cup of sugar. Bring to a boil on medium heat. Reduce heat to a simmer and cook, stirring often, until most of the berries have burst, about 10 minutes.
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