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Receta Cheesecake Tart With Cranberries In Port Glaze
by Global Cookbook

Cheesecake Tart With Cranberries In Port Glaze
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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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. For Cranberry Topping: Place 1 Tbsp. water in small bowl. Sprinkle gelatin over. Let stand 5 min.
  6. 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.)
  7. Just before serving, remove pan sides to release tart. Cut cheesecake tart into wedges. Spoon cranberry mix over each wedge and serve.
  8. This recipe yields 12 servings.
  9. 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.