Cranberry Curd Cheesecake
As a kid my favorite dessert was cheesecake. It had a graham cracker crust, with a cream cheese layer, topped off with a lemony sour cream glaze. My updated version is above. Ever heard of cranberry curd? I hadn’t either, at least until I read a recipe by David Tanis in the NYT for Cranberry Curd Tart. The color was amazing, and I couldn’t stop thinking about it. I was a bit hesitant to make it though, because on the one hand fresh cranberries can have an aftertaste because of their tannins; on the other hand, curds can be tooth-achingly sweet. The solution was to swirl the curd into the cheesecake. Not only does it look pretty, the cream cheese and sour cream play perfectly with the tartness of the cranberries and the sweetness of the curd.
I know we are 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. 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! I am sure they will thank you.
I wish you all a cozy, safe, zoom-filled holiday. Happy New Year, 2021 has just got to be better.
Ingredients
10 servings
Cranberry Curd adapted from David Tanis NYT
Cranberry Curd:
• 12 oz. fresh cranberries
• 1 cup granulated sugar
• zest and juice of one orange
• 4 tablespoons of butter
• 2 eggs room temperature
Crust:
• 1 1/2 cups of ground graham cracker cookies
• 1/3 cup granulated sugar
• 5 tablespoons of melted butter
• 1 teaspoon of ground cinnamon
Filling:
• 3 -8 oz. packages cream cheese room temperature
• 1 cup granulated sugar
• 3 eggs room temperature
• 3/4 cup sour cream room temperature
• 1 teaspoon vanilla
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. Pour the mixture in a food processor and process until chopped and liquid. 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. In a medium bowl whisk the eggs and slowly drizzle the cranberries into them. Whisk quickly so that the eggs don’t cook until you have combined the eggs and cranberries. Put into a saucepan and cook over low heat, constantly whisking until thickened. Pour into a bowl and press plastic wrap onto the curd so it doesn’t get a skin on top.
NOTE: You can make the curd a day or two ahead.
Preheat oven to 350°
Butter the bottom of a 9-inch springform pan and cover the bottom with a piece of parchment paper.
To make the crust put the graham crackers in a food processor and grind into crumbs. In a medium bowl add the cookie crumbs along with the sugar, cinnamon, and melted butter. Mix until the crust starts to come together. Pour into your prepared springform pan and press along the bottom and slightly up the sides of your pan. Bake for 10 minutes until golden. Cool completely.
To make the filling put the cream cheese and sugar into the bowl of an electric mixer and beat at medium speed until smooth. Lower the speed and add the eggs one at a time until just incorporated do not over mix. With a spatula add the sour cream and the vanilla. Pour two thirds of the mixture into your cooled pie shell. Top with half of the cranberry curd. Using a small butter knife, wet the blade and swirl the cranberry curd into the cream cheese filling; be careful not touch the graham cracker crust. Repeat with the rest of the cream cheese filling, topping it with the rest of the curd. With a clean wet butter knife swirl the curd to make a pretty pattern on the top of the cake. (See photo.)
Bake for about 45 minutes until the outside edges are set (to about 2 inches in) but the center is still jiggly. Place on a cooling rack and run a sharp wet knife blade around the inside edge of the pan to loosen the cake. Cool completely, then refrigerate for four hours before removing the springform pan.
Note: Cake can be made 2 days ahead of time.
YUMMMMMMM