The holiday baking continues with this wonderfully delicious and simple cranberry cheesecake tart. Unlike other cheesecakes, this one doesn’t need to be cooked in a water bath, there’s no springform pans to deal with, and no worry with cracking the top. Let’s dig into another decadent dessert!

Laurice: director, editor, executive producer
Gilly: director of photography, lighting, cat wrangler

Fashion Jewelry provided by: Gems by Gilly
Facebook: https://www.facebook.com/Gems-by-Gilly-1801603146776852/
Email: GemsbyGilly@gmail.com
Pieces worn: Snow Storm https://www.facebook.com/GemsbyGilly/photos/a.1801657996771367.1073741828.1801603146776852/1832103653726801/?type=3&theater

Follow us on Twitter and Facebook.
Laurice: https://twitter.com/LauricesKitchen and https://www.facebook.com/LauricesKitchen/
Gilly: https://twitter.com/LauricesKitche1

Cranberry Cheesecake Tart

For the crust, in a food processor, process to fine crumbs
9 ozs, 255g chocolate wafers, such as Nabisco Famous Chocolate Wafers, not Oreos or other cream filled cookies
6 tablespoons, 85g, chilled, cubed butter

Press into an 11-inch tart pan with removable bottom sprayed with cooking spray. Bake at 350°F, 180°C, gas mark 4 for 8 minutes. Remove from the oven and let cool for 15-30 minutes on a wire rack.

For the cranberry jelly combine in a small saucepan
1 cup, 104g, cranberries, frozen or fresh
3 tbsp, 45ml, water
2 tbsp, 30ml, lemon juice
2 tbsp, 29g, white sugar
2 tbsp, 30ml, light corn syrup

Simmer over medium heat until cranberries pop and sauce thickens slightly, about 5 minutes. Cool for 10 minutes and blend until smooth. Pour jelly in a piping bag and set aside.

For the cheesecake, combine in a large mixing bowl
16 ozs, 452g, cream cheese, softened
8 ozs, 226g, sour cream
⅔ cup, 154g, white sugar
2 large eggs, 100g
1 tsp, 5ml, vanilla extract
½ tsp finely chopped lemon zest

Pour into cooled tart crust and smooth. Place cranberry puree in a piping bag and dot top of cheesecake with teaspoon-sized dollops. Carefully swirl with a skewer. Bake for 25-30 minutes. Let cool, then refrigerate overnight covered loosely.

Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: https://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054
Artist: https://incompetech.com/