Goat Cheese Cake with Wine-Poached Cranberries
Crowned with candied pistachios and draped in tart, glistening cranberry gelée, Claudia Fleming's holiday cheesecake is extra creamy thanks to a combination of tangy goat cheese and marscapone. Be sure to beat in the mascarpone at low speed to preserve its extra-smooth texture. Don’t skip straining the cranberry mixture after adding the gelatin; removing the foam is key to a clear, glossy gelée.
Goat cheese cake can be refrigerated up to 2 days before topping with cranberry gelée. Cranberries and pistachios can be made up to 2 days in advance. Topped cake can be refrigerated up to 1 day; garnish with pistachios and cranberries just before serving.