Baked Chocolate Cheesecake Tart
Coooking Temperature: 350°F / 177°C/ Gas Mark 3
Calories: 18
Adjust Servings Here: 9 servings
Description
This chocolate cheesecake tart is a mini version of my chocolate cheesecake. It has a rich, creamy, silky smooth cheesecake batter baked in a buttery cookie crust, then topped with chocolate ganache.
Ingredients
INGREDIENTS
Cookie Crust
- 7 oz (200 g) Graham crackers or digestive biscuits
- ½ cup (113 g) Unsalted butter melted
- 2 tbsp Cocoa powder (optional)
Cheesecake batter
- 8 oz (226 g) Mascarpone or Philadelphia cheese
- ½ cup (120 ml) Sour cream
- 2 tbsp White granulated sugar
- 2 tbsp Cocoa powder
- 1 tbsp Cornstarch
- 1 Egg large
- ½ tsp Vanilla extract
- 2 oz (60 g) Chocolate - dark, semi-sweet or milk melted
- 1 tbsp Brewed coffee or espresso (optional)
Chocolate glaze (optional)
- 2 oz (60 g) Dark chocolate
- 2 tbsp Whipping cream
- 1 tbsp Unsalted butter
- 1 tbsp Honey or light corn syrup
Instructions
- Oven - Pre-heat the oven to 350°F / 177°C/ Gas Mark 3.
- Cookie crust - Combine the cookie crumbs and melted butter in a bowl until well mixed. Press the mixture into the bottom and sides of a 9-inch tart pan with a removable bottom. Use the back of a spoon to press firmly.7 oz Graham crackers or digestive biscuits, ½ cup Unsalted butter, 2 tbsp Cocoa powder
- Cheesecake filling - Beat the cream cheese, sour cream, and sugar in a large bowl until smooth and creamy. Add sour cream and vanilla extract and mix until well combined. Incorporate the eggs one at a time, beating until blended after each addition. Stir in the melted chocolate until the mixture is smooth.8 oz Mascarpone or Philadelphia cheese, ½ cup Sour cream, 2 tbsp White granulated sugar, 2 tbsp Cocoa powder, 1 tbsp Cornstarch, 1 Egg, ½ tsp Vanilla extract, 2 oz Chocolate - dark, semi-sweet or milk
- Bake - Pour the filling over the cooled crust, smoothing the top with a spatula. Bake for about 25-30 minutes or until the filling is set but still slightly jiggly in the center.1 tbsp Brewed coffee or espresso
- Cool to room temperature, then chill in the refrigerator for at least 4 hours.
- Glaze - Heat the heavy cream in a small saucepan over medium heat until it simmers. Remove from heat and add the chocolate chips and corn syrup. Let sit for a few minutes, then stir until smooth and glossy.2 oz Dark chocolate, 2 tbsp Whipping cream, 1 tbsp Unsalted butter, 1 tbsp Honey or light corn syrup
- Top - Pour the glaze over the chilled cheesecake, spreading to cover the surface. Chill the tart in the refrigerator until the glaze is set, about 1 hour.
- Serve - Remove the tart from the pan and place it on a serving plate. Before serving, garnish with chocolate shavings or whipped cream if desired.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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