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Ingredientes
- 1 3/4 c. graham cracker crumbs
- 2 1/2 Tbsp. sugar
- 6 Tbsp. unsalted butter - (3/4 stick) melted
- 3 c. chilled whipping cream
- 2 tsp unflavored gelatin
- 1 pkt cream cheese - (8 ounce) cut into pcs
- 1 c. chilled lowfat sour cream
- 6 Tbsp. sugar
- 1 tsp vanilla extract
- 1/2 x vanilla bean split lengthwise
- 1 Tbsp. water
- 1 tsp unflavored gelatin
- 1 c. ruby Port
- 1 c. sugar
- 1 whl star anise see * Note
- 1 x cinnamon stick
- 2 whl cloves
- 2 x strips orange peel - (2" long)
- 2 c. fresh cranberries or possibly frzn thawed
Direcciones
- * Note: A brown star-shaped seedpod which 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 till combined. Gradually add in butter and process till moist clumps form. Press crumbs onto bottom and 1 1/2 inches up sides of 10-inch-diameter springform pan with removable bottom. Bake till set, about 12 min. Transfer to rack; cold completely.
- For Filling: Place 1/2 c. whipping cream in medium bowl; sprinkle gelatin over. Let stand 5 min. Combine 1 c. whipping cream and cream cheese in heavy medium saucepan. Whisk over medium-high heat till mix is smooth and just beginning to simmer. Remove from heat. Add in gelatin mix; whisk to dissolve. Strain into large bowl. Let stand 45 min to cold.
- Combine remaining 1 1/2 c. whipping cream, lowfat 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 till mix thickens and peaks form. Fold into cream cheese mix in 3 additions. Transfer filling to prepared crust. Cover and refrigeratetill set, at least 6 hrs and up to 1 day.
- For Cranberry Topping: Place 1 Tbsp. water in small bowl. Sprinkle gelatin over. Let stand 5 min.
- Bring Port, sugar, star anise, cinnamon stick, cloves, and orange peel to boil in heavy large saucepan over high heat, stirring till sugar dissolves. Reduce heat to medium and simmer 5 min. Add in cranberries and simmer mix till cranberries begin to pop, stirring occasionally, about 5 min. Remove from heat. Stir some of warm cranberry liquid into gelatin mix in small bowl to heat gelatin; stir gelatin mix into cranberry mix in saucepan. Transfer to medium bowl; chill till cool. (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 mix over each wedge and serve.
- This recipe yields 12 servings.
- Comments: This elegant no-bake cheesecake has a smooth, airy filling similar to a mousse. To make the graham cracker crumbs, blend graham cracker pcs in a food processor.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 12 servings | |
| Calories 446 | |
| Calories from Fat 213 | 48% |
| Total Fat 24.13g | 30% |
| Saturated Fat 13.31g | 53% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 256mg | 11% |
| Potassium 127mg | 4% |
| Total Carbs 55.5g | 15% |
| Dietary Fiber 1.9g | 6% |
| Sugars 35.09g | 23% |
| Protein 3.55g | 6% |
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