Cheesecake Tart With Cranberries In Port Glaze

Recipe Ingredients

		Crust
1 3/4 cups	255g / 9oz	Graham cracker crumbs
2 1/2 tablespoons	37ml	Sugar
6 tablespoons	90ml	Unsalted butter - (3/4 stick) - melted
		Filling
3 cups	711ml	Chilled whipping cream
2 teaspoons	10ml	Unflavored gelatin
1		Cream cheese - (8 oz) - cut into pieces
1 cup	237ml	Chilled sour cream
6 tablespoons	90ml	Sugar
1 teaspoon	5ml	Vanilla extract
1/2		Vanilla bean - split lengthwise
		Cranberry Topping
1 tablespoon	15ml	Water
1 teaspoon	5ml	Unflavored gelatin
1 cup	237ml	Ruby Port
1 cup	198g / 7oz	Sugar
1		Star anise - see * Note
1		Cinnamon stick
2		Whole cloves
2		Strips orange peel - (2" long)
2 cups	186g / 6.6oz	Fresh cranberries or frozen - thawed

Recipe Instructions

* Note: 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 Crust: Preheat oven to 350 degrees. 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 whipping 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.

This recipe yields 12 servings.

Source:
Bon Appetit, November 2002

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