Wednesday, April 22, 2009

Marsala Cheese Tart with Oranges

I can't even begin to tell you how delicious this is. I left out the Marsala and added an extra Tablespoon of vanilla. I made this for alot of people so I decided to make individidual servings and used muffin tins sprayed with cooking spray- they turned out perfectly! I liked the oranges, but you could also replace the oranges with just about any fruit. I LOVE the gingersnap crust as opposed to the traditional graham cracker crust. Recipe from Martha Stewart.

Marsala Cheese Tart with Oranges

5 ounces gingersnaps
4 Tablespoons unsalted butter, melted
8 ounces cream cheese, room temperature
1/2 cup sugar
2 Tablespoons Marsala
1 teaspoon vanilla extract
1/2 cup heavy cream
3 navel oranges

1. Place gingersnaps in the bowl of a food processor, and process until finely ground. Transfer to a bowl, add melted butter, and stir until well combined. Press into bottom of 8-inch fluted tart pan with a removable bottom (or muffin tins). Place in freezer.

2. Place cream cheese and sugar in bowl of an electric mixer fitted with the paddle attachment; beat until fluffy. Add 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 least 1 hour or until firm. Serve cheesecake garnished with orange sections.

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