Pour two thirds of the mixture into your cooled pie shell. With a spatula add the sour cream and the vanilla. Lower the speed and add the eggs one at a time until just incorporated do not overmix. To make the filling: put the cream cheese and sugar into the bowl of an electric mixer and beat at medium speed until smooth. Pour into your prepared springform pan and press along the bottom and slightly up the sides of your pan. Mix until the crust starts to come together. In a medium bowl add the cookie crumbs along with the sugar, cinnamon and melted butter. To make the crust: put the graham crackers in a food processor and grind into crumbs.
#CRANBERRY CURD TART NEW YORK TIMES SKIN#
Pour into a bowl and press plastic wrap onto the curd so it doesn’t get a skin on top.īutter the bottom of a 9-inch springform pan and cover the bottom with a piece of parchment paper. Put into a saucepan and cook over low heat, constantly whisking until thickened. Whisk quickly so that the eggs don’t cook until you have combined the eggs and cranberries. In a medium bowl whisk the eggs and slowly drizzle the cranberries into them. Push the mixture through a sieve and discard the leftover cranberry skins add the butter to the warm cranberry mixture and stir, melting the butter. Pour the mixture in a food processor and process until chopped and liquid. To make the curd: put the cranberries, sugar and orange juice in a saucepan over medium heat and cook for about 10 minutes until the berries have burst. Photo by Claudia AlexanderCranberry curd cheesecake can be made two days ahead of time.ģ 8-ounce packages cream cheese, room temperature Happy New Year, 2021 has just got to be better. I wish you all a cozy, safe, Zoom-filled holiday. I have a solution: take a picture of your creation, cut it in quarters, and deliver it to family and friends - just like Santa Claus. We are all doing things differently this year and you might think it is too much to make this for Christmas if no one is coming for dinner. Not only did it look pretty, but the cream cheese and sour cream played perfectly with the tartness of the cranberries and the sweetness of the curd. My solution was to swirl the curd into the cheesecake. I was a bit hesitant to make it though, because on the one hand fresh cranberries have an aftertaste because of their tannins on the other hand, curds can be tooth-achingly sweet. The color was amazing, and I couldn’t stop thinking about it. But happily, I found a solution.Įver hear of cranberry curd? I hadn’t either, at least until I recently saw a recipe by David Tanis in the New York Times for cranberry curd tart.
Now there was a big hole in my dessert repertoire. Last time I made it though, it seemed too heavy. This was topped with a lemony sour cream glaze.
#CRANBERRY CURD TART NEW YORK TIMES CRACKER#
It had a graham cracker crust baked with a cream cheese layer on top. As a kid my favorite dessert was cheesecake.
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