CRANBERRY CHEESECAKE TARTS RECIPES

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SPARKLING CRANBERRY CHEESECAKE - RECIPES, PARTY FOOD ...



Sparkling Cranberry Cheesecake - Recipes, Party Food ... image

Sparkling Cranberry Cheesecake from Delish.com will be the star of your holiday party this year.

Provided by Lena Abraham

Categories     dessert

Total Time 8 hours

Prep Time 30 minutes

Cook Time 0S

Yield 8-10

Number Of Ingredients 18

Cooking spray, for pan

3

8-oz. bars cream cheese, softened

1 c.

sugar

3

large eggs

1/4 c.

sour cream

Zest of 1 large orange

2 tbsp.

all-purpose flour

1 tsp.

pure vanilla extract

1/2 tsp.

kosher salt

1

sleeve graham crackers, finely crushed

5 tbsp.

melted butter

1/4 c.

brown sugar

1/2 tsp.

cinnamon

pinch of kosher salt

1/2 c.

water

2 tbsp.

orange juice

1 1/2 c.

sugar, divided

1 c.

fresh cranberries

Steps:

  • Preheat oven to 325º and grease an 8" or 9" springform pan with cooking spray. Make cheesecake filling: In a large bowl using a hand mixer, beat cream cheese and sugar. Add eggs, one at a time, then sour cream, orange zest, flour, vanilla, and salt. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, brown sugar, cinnamon and salt. Press mixture into prepared pan. Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight. Meanwhile, make the sugared cranberries: In a medium sauce pot over medium heat, combine water, orange juice, and 1/2 cup sugar. Stir until sugar is dissolved, 3-4 minutes. Add in cranberries and toss until fully coated. Transfer onto parchment paper and let cool, about 15 minutes. When cool, toss in remaining sugar and top cheesecake. Serve.

MINI LEMON CHEESECAKE TARTS RECIPE: HOW TO MAKE IT



Mini Lemon Cheesecake Tarts Recipe: How to Make It image

Dainty and light, these tartlets feature two of my favorites —lemon and cheesecake —in one yummy morsel. They look lovely topped with fresh raspberries, but sliced strawberries are just as pretty and delicious. —Gwyn Brandt, Hibbing, Minnesota

Provided by Taste of Home

Categories     Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 2 dozen.

Number Of Ingredients 12

8 ounces cream cheese, softened, divided
1/2 cup plus 2 teaspoons butter, softened, divided
1/4 teaspoon grated lemon zest
1 cup all-purpose flour
1/2 cup plus 1/3 cup sugar, divided
1 teaspoon plus 2 tablespoons lemon juice, divided
1/2 teaspoon vanilla extract
1 large egg, room temperature, lightly beaten
4 teaspoons cornstarch
1/3 cup water
2 drops yellow food coloring
Fresh raspberries

Steps:

  • In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 121 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 12g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.

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