A simple icebox cheesecake is given an elegant (and delicious) crown of rose petals fashioned from plum and mango.
| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 9 ounces shortbread cookies
- 1/4 teaspoon kosher salt
- 1 tablespoon unsalted butter, melted
- 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
- 3 medium firm-ripe mangoes
- 2 red or black plums
- 3 tablespoons honey
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 474 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 6 g |
| Cholesterol | 62 mg |
| Sodium | 337 mg |
| Serving Size | 1 of 10 servings |
| Calories | 474 |
| Total Fat | 28 g |
| Saturated Fat | 14 g |
| Carbohydrates | 52 g |
| Dietary Fiber | 2 g |
| Sugar | 38 g |
| Protein | 6 g |
| Cholesterol | 62 mg |
| Sodium | 337 mg |