![]() 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. It had a graham cracker crust baked with a cream cheese layer on top. Note: Cake can be made 2 days ahead of time.As a kid my favorite dessert was cheesecake. Cool completely, then refrigerate for four hours before removing the springform pan. Place on a cooling rack and run a sharp wet knife blade around the inside edge of the pan to loosen the cake. (See photo.)īake for about 45 minutes until the outside edges are set (to about 2 inches in) but the center is still jiggly. With a clean wet butter knife swirl the curd to make a pretty pattern on the top of the cake. Repeat with the rest of the cream cheese filling, topping it with the rest of the 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. 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 over mix. 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. NOTE: You can make the curd a day or two ahead.īutter the bottom of a 9-inch springform pan and cover the bottom with a piece of parchment paper. Pour into a bowl and press plastic wrap onto the curd so it doesn’t get a skin on top. 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.
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