Rose Cheesecake Tart
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 474
- Total Fat
- 28
- Saturated Fat
- 14
- Carbohydrates
- 52
- Dietary Fiber
- 2
- Sugar
- 38
- Protein
- 6
- Cholesterol
- 62
- Sodium
- 337
- Total: 3 hr 45 min (includes chilling time)
- Active: 1 hr
Ingredients
Crust:
9 ounces shortbread cookies
1/4 teaspoon kosher salt
1 tablespoon unsalted butter, melted
Filling:
One 1/4-ounce package unflavored gelatin
Two 8-ounce packages cream cheese, softened
1 cup sour cream
1/2 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest
1/4 teaspoon kosher salt
Rose:
3 medium firm-ripe mangoes
2 red or black plums
3 tablespoons honey
Directions
- For the crust: Position a rack in center of the oven and preheat to 350 degrees F. Pulse the shortbread cookies and salt together in a food processor until fine crumbs form (you should have about 2 cups). Add the butter and pulse until the mixture is the consistency of wet sand. Transfer to a 9-inch tart pan and, using a measuring cup, press the crumbs firmly into the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
- For the filling: Sprinkle the gelatin over 2 tablespoons warm water in a small microwave-safe bowl and stir to combine, then set aside to soften, about 5 minutes. Microwave on high, stirring every 10 seconds, until completely melted.
- Combine the cream cheese, sour cream, sugar, vanilla, orange zest and salt in a food processor and process until the sugar has dissolved and no lumps remain. Add the melted gelatin and process until the gelatin is incorporated and the mixture is completely smooth.
- Pour the cream cheese mixture into the cooled crust and spread evenly with an offset spatula. Refrigerate, uncovered, until the cheesecake is just set but still soft, about 30 minutes.
- For the rose: Peel the mangoes using a vegetable peeler. With a very sharp knife, carefully cut each mango in half, tracing your knife around the pit. Slice the halves lengthwise as thinly as possible, about 1/8 inch thick. Halve the plums and remove the pits. Slice the halves as thinly as possible, about 1/8 inch thick.
- Fan out small stacks of about 6 to 7 mango slices into 8-inch-long strips. Arrange around the outer edge of the tart, leaning the slices upright against the crust. Overlap the strips slightly, making two rings of mango. Fan out a stack of about 6 to 7 slices of plum into 6-inch-long strips. Arrange the plum slices inside the innermost ring of mango, repeating with additional slices to create a ring of plums. Repeat with the remaining mango and plum slices creating alternating rings until you reach the center. Shingle 4 slices of mango to form a 4-inch-long strip; tightly roll it up and place it in the center of the cheesecake to create a rose bud.
- Refrigerate uncovered for at least 2 hours and up to 8 hours. Drizzle with honey before serving.