Cheesecake Tart With Cranberries In Port Glaze Recipe

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Servings: 12

Ingredients

Cost per serving $1.02 view details

Directions

  1. * Note: A brown star-shaped seedpod which can be found at Asian markets and specialty foods stores, as well as in the spice section of some supermarkets.
  2. For Crust: Preheat oven to 350 degrees. Blend graham cracker crumbs and sugar in processor till combined. Gradually add in butter and process till moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake till set, about 12 min. Transfer to rack; cold completely.
  3. For Filling: Place 1/2 c. whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 min. Combine 1 c. whipping cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat till mix is smooth and just beginning to simmer. Remove from heat. Add in gelatin mix; whisk to dissolve. Strain into large bowl. Let stand 45 min to cold.
  4. Combine remaining 1 1/2 c. whipping cream, lowfat 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 till mix thickens and peaks form. Fold into cream cheese mix in 3 additions. Transfer filling to prepared crust. Cover and refrigeratetill set, at least 6 hrs and up to 1 day.
  5. For Cranberry Topping: Place 1 Tbsp. water in small bowl. Sprinkle gelatin over. Let stand 5 min.
  6. Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring till sugar dissolves. Reduce heat to medium and simmer 5 min. Add in cranberries and simmer mix till cranberries begin to pop, stirring occasionally, about 5 min. Remove from heat. Stir some of warm cranberry liquid into gelatin mix in small bowl to heat gelatin; stir gelatin mix into cranberry mix in saucepan. Transfer to medium bowl; chill till cool. (Can be made 1 day ahead. Cover and keep refrigerated.)
  7. Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mix over each wedge and serve.
  8. This recipe yields 12 servings.
  9. Comments: This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pcs in a food processor.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 135g
Recipe makes 12 servings
Calories 446  
Calories from Fat 213 48%
Total Fat 24.13g 30%
Saturated Fat 13.31g 53%
Trans Fat 0.0g  
Cholesterol 66mg 22%
Sodium 256mg 11%
Potassium 127mg 4%
Total Carbs 55.5g 15%
Dietary Fiber 1.9g 6%
Sugars 35.09g 23%
Protein 3.55g 6%
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