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Rose Cheesecake Tart

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A stunning cheesecake tart with a creamy cream cheese filling, buttery shortbread crust, and a rose-like fruit topping made of mangoes and plums, finished with a drizzle of honey.

Ingredients

9 ounces shortbread cookies

¼ teaspoon kosher salt

1 tablespoon unsalted butter, melted

1 (¼-ounce) package unflavored gelatin

2 (8-ounce) packages cream cheese, softened

1 cup sour cream

½ cup sugar

1 teaspoon pure vanilla extract

1 teaspoon finely grated orange zest

¼ teaspoon kosher salt

3 medium firm-ripe mangoes

2 red or black plums

3 tablespoons honey

Instructions

  1. For the crust:
    Preheat your oven to 350°F (175°C). In a food processor, pulse the shortbread cookies into fine crumbs. Add the kosher salt and melted butter, then pulse until everything is combined.
    Transfer the mixture into a tart pan with a removable bottom. Press the crumbs firmly into the bottom and up the sides of the pan. Use the back of a spoon to smooth the crust evenly.
    Bake for about 10-12 minutes, or until the crust is lightly golden. Remove from the oven and let it cool completely.
  2. For the filling:
    In a small bowl, dissolve the unflavored gelatin in ¼ cup of cold water. Let it sit for about 5 minutes to bloom.
    In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, sugar, vanilla extract, orange zest, and kosher salt, and continue mixing until the filling is smooth and well combined.
    Melt the bloomed gelatin over low heat or in the microwave for about 10-15 seconds. Stir it into the cream cheese mixture until fully incorporated.
    Pour the cream cheese filling into the cooled shortbread crust. Smooth the top with a spatula, then refrigerate the tart for at least 4 hours, or until the filling has set completely.
  3. For the rose topping:
    Peel the mangoes and slice them into thin strips. Cut the plums in half, remove the pit, and slice them into thin wedges.
    Starting from the outside edge of the tart, arrange the mango slices in a circular pattern, overlapping them slightly to form the outer petals of the ‘rose.’ Continue arranging the plums in the center, making smaller circles as you move inward to mimic the shape of a rose.
    Once the fruit is arranged, drizzle the 3 tablespoons of honey evenly over the fruit to give it a glossy finish and enhance the sweetness.

Notes

You can substitute the fruit with strawberries, raspberries, peaches, or other fruits that can be sliced thinly for the rose pattern.

If you don’t want to use gelatin, you can substitute with agar-agar, following the instructions on the package for the correct ratio.

The crust can be made a day ahead and stored at room temperature or in the fridge.

To slice the tart cleanly, dip your knife in warm water and wipe it dry between cuts.

If you’re short on time, you can use a pre-made shortbread crust.

If you prefer a less tangy filling, you can substitute with low-fat cream cheese or sour cream, but the texture may be slightly different.

Nutrition

Find it online: https://justsosavory.com/rose-cheesecake-tart/