Marsala Cheese Tart With Oranges |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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From Martha Stewart Living. April 2001. Ingredients:
5 ounces gingersnaps, broken into pieces |
4 tablespoons unsalted butter, melted |
8 ounces cream cheese, room temperature |
1/2 cup sugar |
2 tablespoons marsala |
1 teaspoon pure vanilla extract |
1/2 cup heavy cream |
3 navel oranges |
Directions:
1. Place gingersnaps in food processor and pulse until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Transfer to an 8 inch tart pan with a removeable bottom, and press into bottom and up sides to form an even crust. Place in freezer.
2. Mix cream cheese and sugar in an electric mixer with paddle attachment; beat until fluffy. Add Marsala and vanilla, and beat until combined. Whip heavy cream to stiff peaks and fold into cream cheese mixture. Spoon mixture into prepared crust; return to freezer at leat 1 hour 15 minutes or unti firm.
3. Cut ends off oranges, remove peel and pith, and outer membranes following the curve of the fruit with a paring knife. Lift sections away from inner membranes; reserve sections.
4. Serve cheesecake garnished with orange sections.
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