together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted
butter. Press onto the bottom and
up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom.
(A spring form pan can also be used. Press the crumb mixture onto
the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover
with plastic wrap and place in the refrigerator to chill while you make the filling.
the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape
down the sides of the bowl and beat in the vanilla extract.
In a clean bowl, beat the whipping cream
until soft peaks form. Gradually fold or beat the whipped cream into the cream
cheese mixture. Pour the filling over the chilled graham cracker crust and
smooth the top. Cover and refrigerate several hours or overnight.
Serve with the Cran-Raspberry Sauce.
Cran-Raspberry Sauce: In a large
saucepan combine all the ingredients. Cook over medium heat, stirring often,
until the sauce thickens and is bubbly. Remove from heat and let
cool. (Note: taste and add more sugar as needed.) Cover and store in the
refrigerator. Makes about 2 cups (480 ml).
Serves about 6 - 8 people.
Preparation time 25 minutes.
1 cup (100
grams) graham cracker crumbs or digestive biscuits (crushed)
1/2 cup (50 grams)
crushed ginger cookies (homemade or store bought)
(30 grams) granulated white
5 - 6 tablespoons (70
One 8-ounce (227
grams) cream cheese, at room temperature
1/4 cup (50
grams) granulated white
1 teaspoon pure vanilla extract
1 cup (240 ml) heavy whipping cream
3 cups (300 grams)
frozen unsweetened raspberries
2 cups (200
grams) fresh cranberries
1/2 cup (100
grams) granulated white sugar (or more to taste)
Zest of a lemon
or orange (optional)