This baked chocolate cheesecake tart has a rich, creamy, silky smooth cheesecake batter baked in a buttery cookie crust. It's also topped with chocolate ganache for that ultimate chocolate tart luxury. A chocolate tart doesn't get any more decadent than this. Does it?
7oz(200g)Graham crackers or digestive biscuits(2 cups)
Melt at 50% power for one minute or more until melted.
Set aside to cool slightly.
In a large bowl – combine the cream cheese and sour cream.
Add the sugar.
Followed by the cornflour and vanilla.
Add egg making sure to incorporate it well.
Lastly, add in the melted chocolate and cooled coffee or espresso.
Pour the batter into the chilled cookie crust.
Place the tart pan in a baking tray and place the small baking tray in a larger baking tray.
Add one cup hot water to the larger baking tray outside the smaller baking tray.
Baked on the center rack of the oven for about 25 to 30 minutes or until set but still slightly wobbly in the center.
Cool for at least 2 hours before you add the topping.
Combine chocolate, cream, honey, and butter in a bowl.
Melt in the microwave or double boiler.
Pour over the cheesecake tart and shake the pan to let it spread naturally toward the edges.
Chill the cheesecake for at least 4 hours (best overnight) before you serve.
Decorate with chocolate shavings or dust with a mix of cornstarch & cocoa powder.
Six MUST Know Tips when baking chocolate Cheesecakes Tarts (Save/Pin)
Temperature - Always have your ingredients at room temperature. If necessary delay it by a few minutes just so they thaw. You can thaw cream cheese in the microwave at 50% power for 10 secs at a time. Do not melt it as it does alter the taste. Place eggs in warm water to thaw – room temperature eggs mix well in the cheese batter and works best for consistency.
Quality - Use good quality high-fat cream cheese like mascarpone or Philadelphia as they are thicker in consistency as compared to low-fat cream cheese, which can affect the consistency of your baked batter.
Pans - Prepare your baking pans properly. Use a tart pan and use two baking trays to bake. One small baking tray to hold the tart pan and a larger baking tray to hold the small tray so you can add water to the large tray and bake in a water bath. (see video)
Mixing - Never over mix, a cheesecake batter, since this will incorporate air and lead to cracking.
Baking - Since cream cheese batter is similar to a custard, baking in a water bath helps keep the custard batter soft and supple rather than dry and spongy. This also prevents cracking.
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