CHEESECAKE TART WITH ORANGE GELÉE

A citrus gelée top complements the light-as-air cheesecake underneath, which is made by blending silken tofu with a cream cheese filling. It not only creates a luxuriously velvety, airy texture, but it also brings a subtle sweetness. Together, these chilled layers taste like a Creamsicle, the childhood ice cream truck treat, all grown up.

makes one 8-inch cheesecake

no eggs

Walnut Graham Crust

• 10 graham crackers (161 g), broken
• ¼ cup (52 g) sugar
• ⅛ teaspoon salt
• ½ cup (59 g) walnuts, toasted
• 5 tablespoons (70 g) unsalted butter, melted

Cheesecake Filling

• 1 envelope (2¼ teaspoons) unflavored powdered gelatin
• 1 cup (208 g) sugar
• ½ teaspoon salt
• 1 large orange
• 1 lemon
• 1 (14- to 16-ounce; 396- to 453-g) package silken tofu, drained if needed
• 2 (8-ounce; 226-g) blocks cream cheese, softened

orange gelée

• 1 teaspoon unflavored powdered gelatin
• ½ cup (112 g) fresh orange juice
• 2 tablespoons sugar

1. To make the crust: Position a rack in the center of the oven and preheat to 325°F. Coat an 8-inch springform pan with nonstick cooking spray, line the bottom with parchment paper, and spray the parchment.

2. Combine the graham crackers, sugar, and salt in a food processor and pulse until the crackers are finely ground. Add the walnuts and pulse until very finely chopped. Add the butter and pulse until the mixture is evenly moistened. Dump the crust mixture into the prepared pan and press firmly into an even layer on the bottom. To get a completely flat bottom, press the mixture with the bottom of a dry measuring cup.

3. Bake the crust until browned, firm, and set, about 20 minutes. Cool completely in the pan on a wire rack.

4. To make the filling: Sprinkle the gelatin over ¼ cup (56 g) cold water in a small microwave-safe bowl. Let stand until softened, about 5 minutes.

5. Meanwhile, combine the sugar and salt in a food processor. Zest the orange and lemon over the mixture. Process until the zest is finely ground. Squeeze 1 tablespoon juice from the lemon and add to the processor. Add the tofu and cream cheese and process until very smooth, scraping the bowl occasionally. This may take a minute or more.

6. Microwave the softened gelatin in 5-second increments until dissolved, about 10 seconds. The mixture should be runny. With the processor running, drizzle in the gelatin mixture. Pour into the cooled crust and refrigerate, uncovered, until set, about 4 hours.

7. To make the gelée: Sprinkle the gelatin over 2 tablespoons cold water in a small bowl. Let stand until softened, about 5 minutes.

8. Pour the orange juice into a small saucepan. Add the sugar, set over medium heat, and heat, stirring, just until the sugar dissolves and the liquid is barely simmering. Remove from the heat and add the softened gelatin. Stir until the gelatin dissolves and the mixture is smooth. Let cool to room temperature, stirring occasionally.

9. Pour the orange juice mixture over the chilled cheesecake. If the juice doesn’t run into an even layer, tilt the pan to spread it evenly. Return to the refrigerator and chill until set, at least 2 hours.

MAKE AHEAD

The tart can be refrigerated for up to 2 days.