By Claire Saffitz
Updated Nov. 16, 2023
- Total Time
- 2 hours 20 minutes, plus at least 4½ hours’ setting
- Prep Time
- 5 minutes
- Cook Time
- 2 hours 15 minutes, plus at least 4½ hours' setting
- Rating
- 4(236)
- Notes
- Read community notes
This easy cheesecake tart comes together in the food processor and bakes without a water bath. The key to the smooth texture of the filling is a very low oven, which means it bakes for a long time, so if you’re serving it on Thanksgiving, definitely bake it the day before to free up oven space. The shiny cranberry topping is made from unsweetened cranberry juice and whole cranberries that are just barely poached, so they preserve their bright, fresh flavor and satisfying pop. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Featured in: These Five Thanksgiving Pies Are a Dessert Lover’s Dream
Learn: How to Make a Pie Crust
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Ingredients
Yield:8 servings
- 4½ounces/128 grams speculoos cookies or graham crackers
- 3tablespoons unsalted butter, melted and cooled
- 1tablespoon granulated sugar
- 1large egg yolk
- Pinch of kosher salt (such as Diamond Crystal)
- 8ounces goat cheese, at room temperature
- 8ounces cream cheese, at room temperature
- ⅔cup/133 grams granulated sugar
- ½cup/120 milliliters heavy cream, at room temperature
- 2large eggs, at room temperature
- 2teaspoons vanilla extract
- 1teaspoon freshly grated orange zest
- 1tablespoon ice-cold water
- ½teaspoon powdered unflavored gelatin
- ½cup/120 milliliters unsweetened pure cranberry juice
- 2tablespoons fresh orange juice
- ⅓cup/67 grams granulated sugar
- 8ounces fresh cranberries
For the Crust
For the Filling
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
487 calories; 29 grams fat; 17 grams saturated fat; 1 gram trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 36 grams sugars; 11 grams protein; 341 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Arrange an oven rack in the center position and heat oven to 350 degrees.
Step
2
Make the crust: In a food processor, pulse the cookies until you have fine crumbs. Transfer crumbs to a medium bowl, then add the butter, sugar, yolk and salt. Stir with a fork to combine, then rub the mixture between your fingertips until it looks and feels like wet sand (reserve the food processor for making the filling).
Step
3
Transfer the crumb mixture to a 9-inch springform pan and scatter it evenly across the bottom. Use a straight-sided 1 cup dry measure to firmly press the mixture into an even layer with no bare spots. Place the pan on a baking sheet. Bake until the crust is fragrant and the edges darken, 10 to 12 minutes, then set it aside to cool on the baking sheet while you prepare the filling. Lower the oven to 250 degrees to bake the filling.
Step
4
Make the filling: Wipe out the food processor, then combine the goat cheese, cream cheese, sugar, heavy cream, eggs, vanilla and orange zest in the bowl of the food processor and process, pausing to scrape down the sides of the bowl once or twice, until mixture is completely smooth and slightly aerated. Scrape the mixture over the crust, smooth the surface and return to the oven. Bake until the filling is slightly puffed and matte across the surface and there is no wobble in the center, 1 hour to 1 hour 30 minutes. Turn off the oven and let the tart cool with the door cracked for 30 minutes, then remove from the oven and let cool completely at room temperature. Transfer the tart to the refrigerator and chill until cold, at least 1 hour.
Step
5
Make the cranberry topping: Place the cold water in a small shallow bowl and sprinkle the gelatin evenly over the top (do not stir). Set the bowl aside. In a small saucepan, combine the cranberry juice, orange juice and sugar, and heat over medium, stirring with a flexible spatula to dissolve the sugar. When you have a translucent syrup, add cranberries and cook, gently stirring occasionally, just until the skins start to split and the cranberries are slightly softened but still intact, about 3 minutes. Remove the saucepan from the heat and use a slotted spoon to transfer the cranberries to a plate, letting the liquid drip back into the saucepan (pluck out and discard any cranberries that have collapsed or turned to mush). Set the plate aside until cranberries are cool enough to handle.
Step
6
Scrape the gelatin mixture into the saucepan and stir over medium heat until the mixture is steaming and the gelatin has dissolved, then remove from the heat. Fill a large bowl about a third full with ice water, then submerge the bottom of the saucepan in the ice water (if the water comes more than halfway up the sides of the saucepan, pour some of it out). Stir the syrup to cool it down until it’s thickened to the consistency of heavy cream, then remove the saucepan from the bowl of water. (Wipe off any excess water on the pan.)
Step
7
Remove the tart from the refrigerator. Arrange the cranberries in an even layer across the surface of the tart. Slowly pour the syrup through a mesh strainer over the tart, letting it settle in an even layer, then return the pan to the refrigerator and chill uncovered until the topping is fully set, at least 3 hours. Loosely cover the tart until you’re ready to serve.
Step
8
Remove the pan from the refrigerator and use a sharp paring knife or small offset spatula to carefully cut around the tart, loosening it from the pan. Carefully remove the outer metal ring.
Tip
- The tart will keep for several days in the refrigerator but is best served within 24 hours while the crust is still crisp (it will soften over time).
Ratings
4
out of 5
236
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Cooking Notes
Julia
Would have loved a side view of this.
EP
Made this recipe today as a Thanksgiving audition; for once I did not make any alterations. The cheesecake portion is easy and delicious, not too sweet. The cranberries were pleasingly tart; might increase the amount of glaze next time for a glossier presentation. Requires significant cooling, so definitely make a day in advance.
Stephanie K.
Any kind of soft, fresh, chèvre style—the kind that’s rindless and usually packed in a plastic-wrapped tube. You want a mild, smooth goat cheese for this, not a pungent one that’s been aged with a rind. Laura Chenel makes an good version, as does Trader Joe’s.
Megan
What kind of cheese can I substitute for goat cheese? Such a beautiful cheesecake for the holidays. I really want to make this.
JT
Has anybody made this without the gelatin? If so, what did you use?
dimmerswitch
EP Since you made this a day in advance, how did the crispiness of the crust hold up when serving it the day after baking? I'm in the process this weekend of the "audition", as you so cleverly name it, too.
dimmerswitch
Mazalea, We have celiacs in the family too so I understand the need to observe gluten free meal times. You might be able to do this w/out crust but noting the specs for the crust include graham crackers as an option, have you tried Pamelas brand gluten free graham crackers to use for a crust like this? They are pretty darned good and they work well in applications like this one. Almost all major grocery stores carry them.
Richard
Someone once said to me, "I don't like goat cheese." My response? "Which one?" A shame the recipe was not more descriptive. "8 ounces goat cheese" is vague. My guess is that it should be fresh goat cheese—in bulk or the earliest form of a *crottin de chèvre* or log. A fresh goat cheese will not yet have a rind. I would think what you gain with the mix of cream cheese and fresh goat is more tang. Other recipes which develop a similar depth & structure often include sour cream or marscapone.
Pam
I've made several regular cheesecake recipes by using gluten-free graham crackers and all have turned out well. I plan on doing this one as well. I do sometimes use an equal amount of ground nuts, usually pecan, and graham crackers crumbs, especially on milder flavors.
sbethw
For gluten free crust I imagine a pecan crust with GF all purpose flour would be delicious
Julia
SO GOOD! the jelly layer was a little under set but i made this for thanksgiving and it left no crumbs
Name
so good geletin was a little underwear but was loved by all
lindsey g.
This was really good! While the cranberries are very pretty, I didn’t love the taste of the super tart cranberries with the cheesecake so next time I might just do the juice-gelatin topping without adding the whole berries back in, but there will definitely be a next time!
Anna
I did the same recipe with black cherries and it was simply delicious! I couldn't find speculoos cookies so I mixed graham crackers with gingerbread spices to get the same result and it worked well!
drterileigh
I made this for Thanksgiving, Christmas, and New Year's parties this year and it was a big hit. The syrup takes a lot more time to thicken than I thought (not specified in recipe) so pull up a seat to the stove and prepare to be patient and stir for awhile. It does eventually thicken and reduce then sets nicely with gelatin. Original crust was plenty, doubling glaze was better. I couldn't get unsweetened pure cranberry juice so used a blend and it worked just fine.
David de Chicago
I give it FIVE stars. Everyone loved it, including me. I was a little concerned that the glaze wasn't setting up so give yourself plenty of time to let it set. I am going to try increasing the amount of gelatin just a touch the next time I make it.
Nancy
I made this using 1/2 of a 16 oz log of the cranberry goat cheese from Costco and 8 oz regular cream cheese. The tart looked beautiful and everyone enjoyed it.
Msesf
It's a tasty tart-not a real cheesecake. Used about 2/3 ginger snaps and 1/3 garham crackers for crust-but the recipe should be doubled. Also, used agar-agar instead of gelatin; I suggest tripling the glaze topping recipe. I did not soak the agar in cold water, but instead, after I removed 12 oz of cranberries from heat, once the sugar was dissolved, I slowly added about 1/3 teaspoon of agar-agar to the heated syrup mixture while stirring constantly-Agar gels fast so move quickly to assemble.
Ferguson
I accidentally bought the bottle that said "100% Juice Cranberry" and in tiny letters "blend" meaning it had grape, pear and apple juice in it. I should have looked for one that said "Pure Unsweetened Cranberry". Learn from my shopping error.
Liza
I was gifted a bottle of cranberry wine, and I would love to cook with it. However, the kitchen and I are not friends. Do you think I could use that instead of the juice? And should I adjust the amount in anyway?
M
Has anyone increased the cheesecake layer? If so, how much longer did you bake the cake and by how much did you increase the volume?
Jack
No goat cheese next time, use whole bag of cranberries and use paper on sides
Jasmine
Great cheese cake recipe! When measuring out the ingredients for the crust, I didn't feel that it was enough, so I doubled the quantities of the crust. I also read a few comments that suggested doubling the glaze, but NOT the cranberry amount. I also doubled that too!So in total, I doubled the crust and the glaze, it was fantastic! So glad I doubled the crust and glaze. When chilling the glaze and waiting for it to thicken. That took forever, so prepare yourself for a long process.
Rachel
Alas, I put all my faith in Claire on this one. I wish I hadn't. This was positively mediocre. I didn't mind the topping, but the cheesecake was really just dry and bad. The crust was totally boring. A couple of my Thanksgiving guests seemed to like it, but I can't imagine they weren't just being polite.
DemiBree
This was delicious and so pretty. Definitely needed more gelatine (I went to 1 tablespoon) and chilling overnight. I wrapped the springform pan in foil to avoid leaks.
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