Cheesecake Tart with Orange + Cranberries

October 23, 2018

This Cheesecake Tart with Orange + Cranberries is the epitome of perfection! Based with a sweet, crunchy Graham cracker crust and topped with a creamy, classic cheesecake filling, this recipe is a french classic made from heaven with a modern NYC-inspired twist. The perfect dessert for the holidays.

Cheesecake Tart with Orange + Cranberries

When it comes to a tart, there’s always room for it! Honestly, I’m now a big believer that you can’t really have any get together or dinner party without it. Not only is it just awesome in taste, BUT the visual is just so gorgeous, especially when you take the time and patience to decorate the top, right?

Recently, I made this Lemon Tart with Strawberries + Mintwhich quickly gained popularity and I know that if you loved that recipe, then this tart you’ll love even more!

Cheesecake Tart with Orange + Cranberries

With the Holidays coming closer by the moment, finding great recipes, especially desserts are really important. Of course there are staples that will always be included—Pumpkin pie, Sweet Potato Pie, some kind of bread or pudding. But finding something really unique yet still easy and absolutely tasty can definitely be a challenge. So, I’ve put together a list of some pretty great options, both Vegan and non-Vegan:

Gingerbread Apple Cranberry Vegan Pie

Mini Vegan Strawberry Peach Galettes

Peach Mini Bundt Cakes with Strawberry Drizzle

Mini Salted Caramel Apple Streusel Cheesecake Bites

Mango Cheesecake + Chocolate Graham Cracker Crust

Cinnamon Whole Wheat Strawberry Peach Pie

Southerner’s Banana Pudding Cheesecake Bites

Vegan Apple Cranberry Crumble Pie

Maple Vegan Pumpkin Pie

Of course, anything can be your dessert choice, so don’t hesitate to look through our Sweets archives for other ideas!

Cheesecake Tart with Orange + Cranberries

OK, now back to this delicious cheesecake tart. If you’ve been following Orchids + Sweet Tea for some time then you’ll know that I enjoy a good cheesecake! For a little history, I first began eating (AND loving!) cheesecake after moving to NYC at the age of 13. Since then, I really became accustomed to New York Cheesecake with the coveted Strawberry topping. Now, that I’ve experimented and created many dishes for this blog, I get super excited when I’m able to transform cheesecake into something more interesting or new. This tart is something that transforms my love for cheesecake into something old, but with a new twist! AND I absolutely LOVE it!

While the process of the tart isn’t extreme, the details in the decor is the biggest thing. So, I’ve come up with a few tips for making the perfect tart:

  • PREP YOUR FRESH FRUIT THAT WILL BE YOUR DECOR BEFOREHAND AND SET THEM ASIDE.

Prepping your ingredients when baking in general, definitely keeps the flow of things going. For one, you won’t spend any time searching for what you need and secondly, you’ll be able to access as you go—-should I add something or is this enough; all questions you can ask yourself and answer as you go as along as you’re aware of what you’re working with.

  • WHEN MAKING YOUR LEMON CURD, IT’S BETTER TO DO SO IN A LARGE HEAT-SAFE BOWL. 

Granted, I know that some tarts are baked in the oven, but doing mine the classic way–over the stove top made the texture so AMAZING! Just whisk, whisk, whisk as you heat it slowly over the fire. Honestly, it doesn’t take that long for your curd to thicken.

  • ENSURE THAT YOUR CRUST IS PERFECT! 

Yes, your curd is the star, however, your crust is the biggest star! I found that adding powdered sugar to my crust, helps it to be tender and crunchy, without being hard. it just melts in your mouth. But of course, you can still just use granulate or pure cane sugar. It’ll still turn out great. There’s just something in using powdered sugar though. Don’t worry–I’ve got you covered with a recipe for the crust! haha.

  • LET IT CHILL, BABY! LET IT CHILL.

The chilling process is by far the most important. Once your crust is baked and your curd is thickened, you MUST chill it for a good period of time. This helps things to set in place and the cutting much, much easier. If you’re like me, you might be tempted to remove it early or say to yourself, “It’s been awhile, I think its done”. Nope, let it do it’s thing in the fridge, ya’ll. Trust me. It’ll be worth the wait.

  • JUST LOVE HOW YOU DECORATE.

Don’t over think this one. Honestly, I almost over-thought this point myself. Yes, its super nerve wracking to decorate your tart, especially when it’s your first time. Of course, you look at all the other tarts (probably on Pinterest) and you wonder how in the world you’re going to top those! But don’t. Just love how you decorate yours. It’s special. It’s beautiful. And it’ll taste pretty damn good.

Cheesecake Tart with Orange + Cranberries

For the Graham Cracker Crust:

Preheat the oven to 350 degrees Fahrenheit.

Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, cinnamon, brown sugar and melted butter in a medium bowl and mix with a spatula until well incorporated.

Add the crumble to a 9-inch tart pan and lightly press down into the bottom with your fingers to ensure that it’s perfectly covering the bottom and sides evenly.

Bake the crust for 15-20 minutes until slightly crisp.

Remove from oven and let cool for about 5 minutes.

For Cheesecake Filling:

In a the bowl of an electric stand mixer, beat cream cheese until smooth.

Mix in pure cane sugar, sea salt, and vanilla. Continue mixing on medium speed. Slowly add heavy cream and mix until well incorporated.

Now, mix in eggs, one at a time, until everything is well combined. **NOTE: Don’t over-mix!**

Reduce oven temperature to 325 degrees Fahrenheit.

Add the cheesecake filling atop the crust and bake for 20 minutes or until the cheesecake’s center sets. **NOTE: test this by using a toothpick or pastry skewer; center should come out mostly clean.**

Once done, remove tart from the oven and let cool for 15-20 minutes. Transfer to the refrigerator to chill completely, at least 2-3 hours minimum.

When chilled, add sliced oranges and cranberries in any fashion you please. Tart should be easy to cut through and serve. Enjoy!

Bon Appetite!

Cheesecake Tart with Orange + Cranberries

Cheesecake Tart with Orange + Cranberries

Cheesecake Tart with Orange + Cranberries

Prep Time: 15 mins
Cook Time: 35 mins
Chill Time: 3 hrs
Total Time: 50 mins
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Ingredients

Graham Cracker Crust:

  • 2 cups Graham crackers, chopped (About 12-13 Graham Crackers)
  • 3 Tbsps organic brown sugar
  • 1 tsp ground cinnamon
  • 4-5 Tbsps unsalted butter, melted

Cheesecake Filling:

  • 2 (8 oz.) packs organic cream cheese
  • 1/3 cup pure cane sugar
  • 4 Tbsps organic heavy cream
  • 1/2 tsp sea salt
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 2 medium oranges, sliced w/ skin
  • cranberries

Instructions

For the Graham Cracker Crust:

  • Preheat the oven to 350 degrees Fahrenheit.
  • Grind the graham crackers, until almost finely ground (it’s OK to leave a few medium chunks, if your’e a lover a little crunch!). Combine the Graham cracker, cinnamon, brown sugar and melted butter in a medium bowl and mix with a spatula until well incorporated.
  • Add the crumble to a 9-inch tart pan and lightly press down into the bottom with your fingers to ensure that it’s perfectly covering the bottom and sides evenly.
  • Bake the crust for 15-20 minutes until slightly crisp.
  • Remove from oven and let cool for about 5 minutes.

For Cheesecake Filling:

  • In a the bowl of an electric stand mixer, beat cream cheese until smooth.
  • Mix in pure cane sugar, sea salt, and vanilla. Continue mixing on medium speed. Slowly add heavy cream and mix until well incorporated.
  • Now, mix in eggs, one at a time, until everything is well combined. **NOTE: Don't over-mix!**
  • Reduce oven temperature to 325 degrees Fahrenheit.
  • Add the cheesecake filling atop the crust and bake for 20 minutes or until the cheesecake's center sets. **NOTE: test this by using a toothpick or pastry skewer; center should come out mostly clean.**
  • Once done, remove tart from the oven and let cool for 15-20 minutes. Transfer to the refrigerator to chill completely, at least 2-3 hours minimum.
  • When chilled, add sliced oranges and cranberries in any fashion you please. Tart should be easy to cut through and serve. Enjoy!
  • Bon Appetite!

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Cheesecake Tart with Orange + Cranberries.

ORCHIDS + SWEET TEA

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  1. What a pretty recipe for the holidays. I love the cranberries and oranges for a winter dessert. The flavors go so well together. Betting there will be nothing left 5 minutes after you serve it. Looks wonderful.