Search for anything:

Cranberry Orange Cheesecake Tart

desserts, christmas

1 pkg (8 oz) cream cheese; softened
1/4 cup granulated sugar
2 tablespoons sour cream
1 egg
1 tablespoon finely grated orange rind
1 teaspoon vanilla
1/2 cup chopped fresh or frozen cranberries
1/4 cup orange marmalade
----Pastry----
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons finely grated orange rind
1/4 teaspoon salt
1/3 cup cold butter; cubed
4 teaspoons cold water
1 teaspoon white vinegar

Pastry: In food processor, mix together all-purpose flour, granulated sugar, finely grated orange rind and salt. Add cubed butter; pulse until mixture is in fine crumbs. Add water and vinegar; pulse 2 or 3 times or until blended but still crumbly. Firmly press over bottom and up side of 9-inch round tart pan with removable bottom. Refrigerate for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Prick pastry all over with fork. Line with foil; fill with pie weights. Bake on bottom rack of 375°F oven for 10 minutes. Remove foil and weights. Bake for 10 to 12 minutes longer or until turning golden. Let cool on rack. In bowl, beat together cream cheese, sugar and sour cream until smooth; beat in egg, grated orange rind and vanilla. Sprinkle cranberries evenly over pastry crust; pour cheese mixture over top. Bake in centre of 350°F oven for 20 to 25 minutes or until centre is set. Let cool in pan on rack; chill. In microwave oven or on stove top, melt together orange marmalade and 1 tablespoon water; strain and brush over tart. (Make-ahead: Refrigerate for 2 hours or until cold.)

Contributor: Canadian Living Magazine, December, 2000

Yield: 8 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU