Cranberry Cheesecake Tart

1. 1

   Press pastry onto the bottom and up the sides of a 10-in. tart pan with removable bottom. Bake at 400u00b0 for 9-11 minutes or until lightly browned. Cool on a wire rack.

2. 2

   In a large saucepan, combine the sugar, cornstarch and water until smooth. Add cranberries. Bring to a boil over medium heat. Reduce heat to low; cook and stir for 3-5 minutes or until thickened and berries have popped. Remove from the heat; cool to room temperature. Stir in the sugar substitute.

3. 3

   In a small bowl, beat cream cheese and 1 cup whipped topping until smooth; add lemon peel. Spread over pastry; top with cranberry mixture. Refrigerate for 2-4 hours or until set. Garnish with remaining whipped topping.

No additional tips available.