Cranberry-Lemon Cheesecake Tart
1 Pillsbury refrigerated piecrust from 15-ounce package, softened
3 tablespoons sugar
1 tablespoon cornstarch
1½ cups fresh or frozen cranberries
3/4 cup sugar
1/3 cup water
1 8-ounce package cream cheese, softened
1/2 cup whipping (heavy) cream
1/3 cup sugar
1 teaspoon grated lemon peel
1/2 cup whipping cream, whipped
Heat oven to 450 degrees. Make pie crust as directed on package for one-crust baked shell using 10-inch tart pan with removable bottom or 9-inch pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely (about 30 minutes).
Meanwhile, in small bowl, stir together 3 tablespoons sugar and the cornstarch. In 2-quart saucepan over medium heat, stir together cranberries, 3/4 cup sugar and the water. Heat to boiling; boil 2 minutes, stirring constantly.
Stir cornstarch mixture into cranberry mixture. Heat to boiling; boil 1 minute, stirring constantly. Cool to room temperature.
In small bowl, beat cream cheese, 1/2 cup whipping cream, 1/3 cup sugar and the lemon peel until light and fluffy. Spoon into cooled piecrust; spread evenly. Carefully spoon topping over filling.
Refrigerate until ready to serve. Garnish with whipped cream. Store in refrigerator.
Makes 10 servings.