Description
A vibrant, creamy, and tangy Cranberry Cheesecake Tart that combines the rich texture of cheesecake with the zesty burst of cranberries, all nestled in a buttery crust. Perfect for holiday gatherings and special occasions.
Ingredients
Scale
1 ½ cups Graham cracker crumbs
¼ cup Granulated sugar
½ cup Unsalted butter, melted
2 packages (8 ounces each) Cream cheese, softened
¾ cup Granulated sugar
2 Large eggs
1 teaspoon Vanilla extract
1 tablespoon Fresh lemon juice
1 teaspoon Lemon zest
2 cups Fresh cranberries
½ cup Granulated sugar
½ cup Water
1 teaspoon Orange zest (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and ¼ cup granulated sugar. Pour in the melted butter and stir until evenly moistened. Press into a 9-inch tart pan. Bake for 8-10 minutes, then let cool
- Step 2: In a large bowl, beat the cream cheese and ¾ cup granulated sugar until smooth. Beat in eggs one at a time, then add vanilla, lemon juice, and lemon zest
- Step 3: Pour the filling into the crust, tap to release air bubbles, place on a baking sheet, and bake for 35-40 minutes until edges are set. Let cool completely, then refrigerate for at least 4 hours
- Step 4: In a saucepan, combine cranberries, ½ cup sugar, and ½ cup water. Simmer for 5-7 minutes until cranberries burst. Stir in orange zest and let cool
- Step 5: Once chilled, remove the tart from the pan, spoon cranberry topping over it, slice, and serve
Notes
Use room temperature ingredients for a smooth filling.
Avoid overmixing after adding eggs to prevent cracks.
Chill tart completely before slicing for neater cuts.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 170mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg