Marsala Cheese Tart with Oranges

1. 1

   Place the gingersnaps in the bowl of a food processor, and process until finely ground.

2. 2

   Transfer to a bowl, add the melted butter, and stir until well combined.

3. 3

   Transfer to an 8-inch fluted tart pan with a removable bottom, and press into the bottom and up the sides to form an even crust.

4. 4

   Place in the freezer.

5. 5

   Place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy.

6. 6

   Add the Marsala and vanilla extract, and beat until combined.

7. 7

   Whip the heavy cream to stiff peaks, and fold into the cream cheese mixture.

8. 8

   Spoon the mixture into the prepared crust; return to the freezer at least 1 hour 15 minutes, or until firm.

9. 9

   Cut the ends off the oranges, and remove the peel, pith, and outer membranes, following the curve of the fruit with a paring knife.

10. 10

    Lift the sections away from the inner membranes; reserve the sections.

11. 11

    Serve the cheese tart, garnished with orange sections.

* Per serving · 4 servings · Values may vary.

No additional tips available.