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Blood Orange Cheesecake Tart

Prep Time 1 hour 30 minutes
Cook Time 50 minutes
Chill time 4 hours
Total Time 6 hours 20 minutes


Pâté Sucrée:

  • ½ cup unsalted butter room temperature
  • ½ cup sugar
  • 1 tsp vanilla extract
  • 1 large egg room temperature
  • 1 ¾ cups all-purpose flour
  • ½ tsp salt

Cranberry Sauce:

  • 1 cup cranberries
  • ½ cup sugar
  • ½ cup water

Blood Orange Curd:

  • 4 large egg yolks
  • 1 cup granulated sugar
  • 1 tbsp blood orange zest
  • 1 cup blood orange juice
  • 8 tbsp unsalted butter softened and cut into chunks

Cheesecake Filling:

  • 1 (8-oz) block cream cheese
  • ¼ cup whole milk Greek Yogurt
  • cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract


To make the pâté sucrée:

  • Cream butter and sugar on medium speed for 4-5 minutes. Add egg and vanilla. Mix until combined. Add flour and salt; mix until incorporated and a soft dough forms.
  • Turn out dough on a lightly floured surface. Using the heel of your hand, fraisage the dough several times to help prevent the dough from cracking and feathering when you roll it out. Form dough into a disc and wrap in plastic wrap. Chill in the fridge for at least 1 to 2 hours, or overnight.

To make the cranberry sauce:

  • To make the cranberry sauce, place cranberries in a small blender or food processor. Blend until smooth. Press purée through a mesh sieve and discard solids.
  • Combine cranberry purée, sugar, and water in a medium saucepan over medium heat. Bring to a low boil and stir slowly until sugar dissolves. Reduce to a simmer and cook, stirring occasionally, until mixture thickens to a syrup-like, almost jam-like, consistency, about 10-15 minutes. Remove from heat and set aside to cool completely. (Cranberry sauce can be made in advance and kept in the refrigerator in a sealed container for 1-2 days.)

To make the blood orange curd:

  • Fill the bottom pot of your double boiler (or a heat-safe bowl over a pot) with 1-2 inches of water. Place over high heat, bring water to a boil, and then reduce to a simmer.
  • In the top part of the double boiler, whisk together egg yolks, sugar, blood orange zest, and blood orange juice. Continue whisking as the curd cooks. Cook until the mixture becomes thick and thickly coats a wooden spoon, about 10 to 15 minutes. If curd isn’t thickening, turn up the heat and continue whisking constantly.
  • Remove from heat and whisk in the butter until melted and completely incorporated. Transfer curd into a heat-safe bowl or container and place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cool completely before using. (The blood orange curd will also thicken some more as it cools.)
  • Blood orange curd can be made a day or two in advance. Store covered in the refrigerator.

To make the cheesecake filling:

  • In a medium-sized bowl, mix cream cheese and Greek yogurt on medium-high speed until well blended. Add sugar, egg, and vanilla extract. Mix until all ingredients are incorporated.

Assembly & baking:

  • Preheat oven to 350° and lightly spray a 9-inch tart pan with baking spray.
  • On a lightly floured surface, roll out the tart dough to about ¼” thickness. Use the rolling pin to roll up the dough and transfer to the prepared tart pan. Arrange the dough in the pan and trim away access. Use a fork to dock the bottom of the tart dough..
  • To par bake the tart shell, place the tart pan on a sheet pan. Then lay a sheet of parchment over the tart pan and fill with pie weights, dried beans, or uncooked rice. Bake for 20 minutes. Remove from the oven and allow parchment and weights to cool enough to remove them easily.
  • Reduce oven temperature to 325°F.
  • Spread the cheesecake filling in the bottom of the tart shell. Spoon blood orange curd over the top and smooth to the edges. Transfer cranberry sauce to a piping bag and cut off the tip, creating a small opening. Pipe straight lines of cranberry sauce across the top of the blood orange curd. Using a toothpick, move in perpendicular lines to swirl the cranberry sauce into the curd, or swirl however you like!
  • Return the tart to the oven and bake for 30 minutes. Remove from oven and cool completely. Store loosely covered in the refrigerator for 4 to 6 hours, or overnight.
  • Cut into slices to serve; enjoy!


All images and text ©Bethcakes.