Ingredients

Filling

  • 1 sheet gelatin
  • 6 oz cream cheese
  • 1/4 cup sugar
  • 2 tbsp lemon juice
  • 1 cup heavy cream
  • 1/2 cup white wine

Topping

  • 1/2 cup white wine
  • 2 1/2 tbsp sugar
  • 1 sheet gelatin
  • White grapes, halved
  • Red grapes, halved
  • White chocolate, melted

Steps

Filling

  1. Bloom the gelatin leaves in cold water for 5 minutes. In a large bowl, mix together the cream cheese, sugar and lemon juice until smooth. Add the heavy cream and whisk until slightly thickened.
  2. Heat up half of the wine in a small saucepan and remove from the heat then add the bloomed gelatin and stir to combine, stirring until there is no gelatin visible in the mixture. Pour in the other half of the wine and add to the cheesecake mixture, stirring to combine.
  3. Pour into an 8-inch tart pan and place into the fridge for at least 4 hours.

Topping

  1. In a small saucepan, combine wine, sugar, water and gelatin over low heat until gelatin is dissolved (do not let it boil). Allow to cool slightly.
  2. While the glaze is cooling, arrange the grape halves, cut side up, in concentric circles on top of the tart, randomly adding red grape halves as you add the white ones.
  3. Pour the glaze over the top of the grapes, being careful not to displace them, then place the whole thing back into the fridge for 2 hours to set completely. Drizzle with melted white chocolate to serve.