Cranberry Cream Cheese Tart Recipe

Graham Cracker Crust: In a large bowl mix together the graham cracker crumbs, ginger cookie crumbs, and sugar. Add the melted butter and stir until combined. (You can also combine the ingredients in your food processor.) Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom. (A spring form pan can also be used. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill (at least 15 minutes) while you make the filling.

Cream Cheese Filling: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. 

In a clean bowl, beat the whipping cream until stiff peaks form. Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and refrigerate several hours or overnight. Serve with the Cran-Raspberry Sauce.

Cran-Raspberry Sauce: In a large saucepan combine all the ingredients. Cook over medium heat, stirring often, until the sauce thickens and is bubbly. This will take about 10 minutes. Remove from heat and let cool. (Note: taste and add more sugar as needed.) Cover and store in the refrigerator for a week to 10 days. Makes about 2 cups (480 ml).

Serves 6 - 8 people.

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Graham Cracker Crust:

1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)

1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)

2 tablespoons (25 grams) granulated white sugar (optional)

6 - 7 tablespoons (70 - 85 grams) butter, melted

Cream Cheese Filling:

One 8-ounce package (227 grams) full fat cream cheese, at room temperature

1/4 cup (50 grams) granulated white sugar

1 teaspoon (5 grams) pure vanilla extract

1 cup (240 ml) cold heavy 'whipping' cream (cream with a 35-40% butterfat content)

Cran-Raspberry Sauce:

3 cups (300 grams) frozen unsweetened or fresh raspberries

2 cups (200 grams) fresh or frozen cranberries

3/4 cup (150 grams) granulated white sugar (or to taste)

Zest of a lemon or orange (optional)