Description
This Cranberry Cheesecake Tart is a festive and tangy dessert perfect for holiday gatherings or any special occasion. Featuring a buttery tart crust, a smooth and creamy cheesecake filling, and a vibrant cranberry topping, this recipe combines classic flavors with an elegant presentation that will impress your guests.
Ingredients
Scale
For the tart crust:
- 1 1/2 cups (190g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon salt
- 1 stick (113g) unsalted butter, cold and cut into cubes
- 1 large egg yolk
- 2–3 tablespoons cold water
For the cheesecake filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup (240g) sour cream
- 2/3 cup (135g) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
For the cranberry topping:
- 1 1/2 cups (180g) fresh or frozen cranberries
- 1/2 cup (100g) granulated sugar
- 2 tablespoons water
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (optional)
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a food processor or a mixing bowl, combine the all-purpose flour, granulated sugar, and salt. Add the cold, cubed unsalted butter and pulse or cut it into the flour mixture until it resembles coarse crumbs. Next, add the egg yolk and 2–3 tablespoons of cold water, pulsing or mixing until the dough just begins to come together. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for 15–20 minutes.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the sour cream, granulated sugar, and vanilla extract, continuing to beat until all ingredients are well combined. Then, add the eggs one at a time, beating well after each addition to ensure a smooth filling. Pour this mixture into the prepared and cooled tart crust.
- Bake the tart: Reduce the oven temperature to 325°F (160°C). Bake the assembled tart for 25–30 minutes, or until the center is just set and slightly jiggly. Once baked, allow the tart to cool completely to room temperature. Then, place it in the refrigerator and chill for at least 4 hours to let the cheesecake filling firm up.
- Prepare the cranberry topping: While the tart chills, combine the fresh or frozen cranberries, granulated sugar, and water in a saucepan over medium heat. Cook until the cranberries begin to pop and the mixture thickens, stirring occasionally. Remove from heat and stir in the vanilla extract and orange zest if using. Let this topping cool to room temperature.
- Assemble and chill: Once the cranberry topping is cooled, spread it evenly over the chilled cheesecake filling in the tart. Return the tart to the refrigerator and chill for at least 1 hour before serving to allow the flavors to meld and the topping to set properly.
Notes
- You can freeze the tart (without the cranberry topping) for up to 1 month; thaw overnight in the refrigerator before adding the topping.
- For a more intense orange flavor, add an additional teaspoon of orange zest to the cranberry topping.
- If you do not have a food processor, you can use a pastry cutter or your fingers to cut the butter into the flour mixture.
- Make sure all dairy ingredients are at room temperature before mixing for a smooth cheesecake texture.
- The cranberry topping can be made a day in advance and refrigerated; ensure it is brought to room temperature before spreading.
