Preheat ovent to 350 F. In the bowl oa a food processor or a mixer fitted with a paddle attachment, combine the graham cracker crumbs and sugar. Process or mix until well combined, then slowly drizzle in the butter until the crust comes together. Press into a 10 inch tart pan. Bake for 10 minutes, then transfer to a wire rack to cool completely.
To perpare the filing, in a medium bowl, sprinkle the gelatin over 1/4 cup of the heavy cream. Allow the gelatin to soften for 5 minutes. Meanwhile, in a small saucepan over medium heat, bring 1/2 cup of the cream and the cream cheese to a simmer. Whisk untl the mixture is smooth and cream cheese melts. Add the mixture to the bowl with the softened gelatin and whisk until the gelatin dissolves. Strain through a fine sieve into a clean boby wl and let cool to room temperature.
In a bowl of an electric mixer, whip the remaining 3/4 cup heavy cream, the sour cream, sugar, vanilla extract and vanilla pulp until the mixture holds medium peaks. Fold in a 1/3 of the mixture into the cream cheese mixture, then fold in the remaining whipped cream mixture in two additions. Pour the filling into the cooled tart shell and refrigerate until set, about 4 hours. (The tart can be prepared up to 1 day ahead.)
Cherris in Red Wine Glaze, or Blood Oranges in Caramel
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