Rose Cheesecake

Ingredients:

Cake

• 250 g of shortbread cookies
• 1/4 teaspoon coarse salt
• 1 tbsp unsalted butter, melted

Filling

• 7 gr. powdered gelatin
• 2 packages of 220g cream cheese at room temperature
• 1 cup sour cream
• 0.5 cups of sugar
• 1 tsp vanilla extract
• 1 teaspoon finely grated orange zest
• 1/4 teaspoon coarse salt

Rose

• 3 medium ripe firm mangoes
• 2 red or black plums
• 3 tablespoons of honey

Preparation:

1. Cake:
   
   Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Combine the shortbread cookies and salt in a food processor and pulse until finely ground (you should have about 2 cups of crumbs). Add the butter and pulse until the mixture resembles wet sand. Transfer to a 9-inch (22 cm) tart pan and press firmly with the bottom of a measuring cup to create an even layer on the bottom and up the sides of the pan. Bake until the edges are lightly golden, 8 to 10 minutes. Transfer the pan to a wire rack and let cool.
2. Filling:
   
   In a small microwave-safe bowl, combine the gelatin with 2 tablespoons of warm water and let it soften for about 5 minutes. Microwave on high power, stirring every 10 seconds, until the gelatin is completely dissolved.
3. Combine the cream cheese, sour cream, sugar, vanilla extract, orange zest, and salt in a food processor and pulse until the sugar is dissolved and there are no lumps. Add the gelatin and pulse until incorporated and the filling is completely smooth.
4. Spoon the cream cheese filling onto the cooled crust and spread it evenly with a spatula. Refrigerate, uncovered, until the cheesecake is set but still soft, about 30 minutes.
5. Rose:
   
   Peel the mangoes with a vegetable peeler. Using a very sharp knife, carefully cut each mango in half, going around the pit. Slice the halves lengthwise into slices approximately 0.3 cm thick. Halve the plums and remove the pits. Slice the halves into slices approximately 0.3 cm thick.
6. Fan out small stacks of about 6-7 mango slices to create 20cm-long strips. Arrange them along the outer edge of the tart, resting the slices vertically against the crust. The mango slices should overlap. Layer on 2 mango rings. Fan out stacks of about 6-7 plum slices to create 15cm-long strips. Place the plum slices inside the inner mango ring to form a ring.
7. Repeat with the remaining mango and plum slices, arranging them in alternating rings until you reach the center. Cut 4 mango slices into 10 cm long strips; roll them tightly and place them in the center of the cheesecake to form a rosebud.
8. Refrigerate, uncovered, for at least 2 hours and up to 8 hours. Drizzle the tart with honey before serving.