Description
Cranberry Cheesecake Tart is a festive and elegant dessert that features a buttery crust, creamy cheesecake filling, and a vibrant cranberry topping. This tart blends rich and tangy flavors into a stunning presentation, perfect for holiday parties and special occasions. Its balance of sweetness and tartness makes it an impressive and delicious treat to serve any time.
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 mixing bowl, combine the flour, sugar, and salt. Add the cold cubed butter and pulse or cut in with a pastry cutter until the mixture resembles coarse crumbs. Add the egg yolk and 2 to 3 tablespoons of cold water, pulsing or mixing until the dough comes together. Wrap the dough and chill it in the refrigerator for 15 to 20 minutes to firm up.
- Make the cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Incorporate the sour cream, granulated sugar, and vanilla extract, mixing until fully combined. Add the eggs one at a time, beating well after each addition to create a smooth filling. Pour this mixture evenly into the prepared and cooled tart crust.
- Bake: Lower the oven temperature to 325°F (160°C) and bake the tart for 25 to 30 minutes until the center is set but still slightly jiggly. Remove from the oven and allow it to cool to room temperature, then refrigerate the tart for at least 4 hours to firm up before adding the topping.
- Prepare the cranberry topping: In a medium saucepan over medium heat, combine the cranberries, sugar, and water. Cook until the cranberries pop and the mixture thickens, about 10 minutes. Stir in the vanilla extract and orange zest, if using. Let the topping cool to room temperature.
- Assemble and chill: Spread the cooled cranberry topping evenly over the chilled cheesecake filling. Refrigerate the tart for at least 1 additional hour before serving to allow the flavors to meld and the topping to set.
Notes
- Ensure the cheesecake filling is just set before removing from the oven; it will continue to firm up as it cools.
- Chill the tart completely before serving for the best texture and presentation.
- For a smoother crust texture, use a pastry cutter or food processor to make the dough.
- The cranberry topping can be made a day ahead for convenience and deeper flavor.
- Using a tart pan with a removable bottom makes for easy release and a neat presentation.
