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1
For Cranberry Filling: In a medium saucepan set over medium heat, combine all the ingredients for the cranberry filling.
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2
Cook, stirring occasionally, until the berries start to pop and the filling thickens.
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3
Remove from heat when most of the berries are soft.
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4
Let cool completely.
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5
For the Tart Dough: Heat oven to 350 degrees F. Lightly grease the bottom of a rectangular or 9-inch round tart pan with baking spray.
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6
In a food processor, pulse together the almond meal, all-purpose flour, sugar, and salt.
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7
Add in half of the butter and pulse for a few seconds.
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8
Add in the rest of the butter and pulse until pea-sized.
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9
Add in the whisked egg yolk and pulse until the dough starts to form.
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10
Turn out dough onto a clean surface and, using your hands, knead together until dough comes together.
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11
Press dough into the bottom and sides of the tart pan.
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12
Evenly spread and make sure there are no raised areas.
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13
Using a fork, poke the tart all around.
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14
Pre-bake dough for 8 to 10 minutes and let cool while you prepare the filling.
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15
For the Cream Cheese Filling: In a large bowl, beat the cream cheese for 2 to 3 minutes on medium-high speed until cream cheese is light and creamy.
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16
Add in the rest of the ingredients and beat for another 2 to 3 minutes until well combined.
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17
Using a rubber spatula, gently fold the cranberry filling into the cream cheese mixture.
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18
I mix mine only one or two turns so I will get a swirled effect.
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19
If you dont care about the look, stir it well.
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20
Assembly: Pour the cream cheesecranberry mixture into the pre-baked tart shell.
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21
Place the tart pan on a baking sheet and bake for 30 to 35 minutes, or until cheesecake sets.
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22
Remove from the oven and let cool to room temperature, then chill for at least 2 hours in the refrigerator before serving.
