Cheesecake Tart with Raspberry Sauce

IMG_6907cheesecake tart TITLE
Not really a cheesecake, but cheesecake-like, this amazingly rich and delicious dessert is a real show-stopper.  I like it best the way the original recipe appeared in Bon Appétit a few years back, with an amazing cranberry and port wine and star anise flavored topping.  But I’ve served it to a few cranberry haters (I KNOW) and so I had to come up with a modification.  Raspberries are a natural substitute, and when I think of raspberries I think of chocolate, so I switched out the crust while I was at it.  An Oreo crust did the trick.

Here is the recipe as it originally appeared in Bon Appétit, November 2002.  The recipe for my raspberry and chocolate variation, pictured here, is at the end of the recipe.

Happy holidays!  And enjoy the extra five pounds this little number will add to your thighs.  You’re welcome.

Cheesecake Tart with Cranberries in Port Glaze

BON APPÉTIT NOVEMBER 2002

Yield: Makes 12 servings

Ingredients

  • Crust
    • 1 3/4 cups graham cracker crumbs
    • 2 1/2 tablespoons sugar
    • 6 tablespoons (3/4 stick) unsalted butter, melted
  • Filling
    • 3 cups chilled whipping cream
    • 2 teaspoons unflavored gelatin
    • 1 8-ounce package cream cheese, cut into pieces
    • 1 cup chilled sour cream
    • 6 tablespoons sugar
    • 1 teaspoon vanilla extract
    • 1/2 vanilla bean, split lengthwiseIMG_6914cheesecake tart
  • Cranberry topping
    • 1 tablespoon water
    • 1 teaspoon unflavored gelatin
    • 1 cup ruby Port
    • 1 cup sugar
    • 1 whole star anise*
    • 1 cinnamon stick
    • 2 whole cloves
    • 2 2-inch strips orange peel
    • 2 cups fresh cranberries or frozen, thawed

Preparation

  • For crust:
    • Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor until combined. Gradually add butter and process until moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake until set, about 12 minutes. Transfer to rack; cool completely.
  • For filling:
    • Place 1/2 cup whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 minutes. Combine 1 cup whippin
      g cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat until mixture is smooth and just beginning to simmer. Remove from heat. Add gelatin mixture; whisk to dissolve. Strain into large bowl. Let stand 45 minutes to cool.
    • Combine remaining 1 1/2 cups whipping cream, 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 until mixture thickens and peaks form. Fold into cream cheese mixture in 3 additions. Transfer filling to prepared crust. Cover and chill until set, at least 6 hours and up to 1 day.
  • For cranberry topping:
    • Place 1 tablespoon water in small bowl. Sprinkle gelatin over. Let stand 5 minutes.
    • Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium and simmer 5 minutes. Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes. Remove from heat. Stir some of hot cranberry liquid into gelatin mixture in small bowl to melt gelatin; stir gelatin mixture into cranberry mixture in saucepan. Transfer to medium bowl; refrigerate until cold. (Can be made 1 day ahead. Cover and keep refrigerated.)
    • Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mixture over each wedge and serve.

*A brown star-shaped seedpod that can be found at Asian markets and specialty foods stores, as well as in the spice section of some supermarkets.

For the raspberry and chocolate variation, I substitute Oreo crumbs for the graham cracker crumbs in the crust.  Instead of the cranberry topping, I thaw a 10 ounce package frozen raspberries, puree, and force through a sieve.  Add about 1/3 cup sugar, or to taste.  I drizzle this sauce from a squeeze bottle over the slices, and alternate with a few drizzles of chocolate sauce (bottled is fine).  IMG_6919cheesecake tart

 

 

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