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Recipes

Cheesecake Tart with Cranberries in Port Glaze

By Claudia FlemingPhotography by Mark Thomas

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Recipe information

  • Yield

    Makes 12 Servings

Ingredients

Crust

1

3/4 cups graham cracker crumbs

2

1/2 tablespoons sugar

6

tablespoon (3/4 stick) unsalted butter, melted

Filling

3

cups chilled whipping cream

2

teaspoons unflavored gelatin

1

8-ounce package cream cheese, cut into pieces

1

cup chilled sour cream

6

tablespoons sugar

1

teaspoon vanilla extract

1

/2 vanilla bean, split lengthwise

Cranberry topping

1

tablespoon water

1

teaspoon unflavored gelatin

1

cup ruby Port

1

cup sugar

1

whole star anise*

1

cinnamon stick

2

whole cloves

2

2-inch strips orange peel

2

cups fresh cranberries or frozen, thawed

Need to make a substitution?

Preparation

  1. For crust

    Step 1

    Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor until combined. Gradually add butter and process until moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake until set, about 12 minutes. Transfer to rack; cool completely.

  2. For filling

    Step 2

    Place 1/2 cup whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 minutes. Combine 1 cup whipping cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat until mixture is smooth and just beginning to simmer. Remove from heat. Add gelatin mixture; whisk to dissolve. Strain into large bowl. Let stand 45 minutes to cool.

  3. Step 3

    Combine remaining 1 1/2 cups whipping cream, sour cream, sugar, and vanilla extract in another large bowl. Scrape in seeds from vanilla bean; reserve bean for another use. Using electric mixer, beat until mixture thickens and peaks form. Fold into cream cheese mixture in 3 additions. Transfer filling to prepared crust. Cover and chill until set, at least 6 hours and up to 1 day.

  4. For cranberry topping

    Step 4

    Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.

    Step 5

    Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from heat. Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan. Transfer to medium bowl; refrigerate until cold. DO AHEAD Can be made 1 day ahead. Cover and keep refrigerated.

  5. Step 6

    Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mixture over each wedge and serve.

Explore Bon AppétitCheesecakeCakeDessertTartAmericanCream CheeseCheeseCranberryBerryFruitPortBaking