Goat cheese brings a different flavor to this easy, no-bake cheesecake. Our Natural Speculoos Cookie Crumbs add hints of cinnamon, nutmeg, and ginger to the crust. Candied orange zest and sugared cranberries add the perfect balance of flavors as well as making the finished dessert festive and beautiful! Makes one 4" x 13" cheesecake, about 12 servings.
CANDIED ORANGE PEEL & SUGARED CRANBERRIES
- rind of 2 navel orange, diced or julienned
- 1 cup cranberries, fresh or frozen
- 1¼ cup water, divided
- 1 tbsp Amoretti® Cranberry Compound
- ½ cup sugar, divided, plus more for coating
- 4" x 13" tart pan with removable bottom
- stand or hand mixer
- julienne peeler, optional
- parchment-lined sheet pan fitted with a wire tach
- Lightly spray the tart pan with oil and set aside.
- In a bowl, mix Natural Speculoos Cookie Crumbs, brown sugar, and melted butter, breaking up any clumps of brown sugar with a fork.
- Press the crust into the tart pan and freeze while making the filling.
CANDIED ORANGE PEEL
- In a mixer fitted with the paddle attachment, mix the goat cheese, Madagascar Bourbon Vanilla, and lemon juice until smooth, scraping the bowl often.
- Add the cream and mix until the mixture is very firm.
- Add the sugar and mix until the mixture is smooth.
- Pour over the frozen crust and gently smooth with a small offset spatula, making sure all the edges are filled. Run a long, flat or offset spatula across the top to smooth.
- Freeze for 3 hours or overnight, this will ensure easy removal from the tart pan.
- In a saucepan, bring 1 cup of water to boil.
- Add the julienned orange zest, reduce the heat to medium, and boil for 8 minutes.
- Drain and return the zest to the saucepan.
- Add ¼ cup sugar and stir over low heat for 2 minutes.
- Remove the zest from the pan to cool.
- In a saucepan, pour remaining ¼ cup water and remaining¼ cup sugar and bring to a boil.
- Turn off the heat and add the cranberries and Cranberry Compound. Stir to coat the cranberries.
- Remove the cranberries from the pot, drain, and place them onto a parchment-lined sheet pan or wire rack.
- Let them dry for an hour.
- Roll or toss them in sugar and place them on a parchment-lined sheet pan to dry for an hour.
- 30-45 minutes before serving, remove the cheesecake from the pan: with a small torch, heat the sides and back briefly without torching the top. If you don’t have a torch, set the tart onto a hot towel and wrap it around the edges for a few minutes to release the bottom and sides. Goat cheese is very soft and will defrost quickly.
- Gently lift the tart out of the shell by pressing up from the bottom, leaving the tart on the flat bottom of the tart pan.
- Use a heated knife to cut small wedges of the cheesecake.
- Top with candied orange peel and sugared cranberries.
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