Baked Chocolate Cheesecake Tart
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?
Servings 9 servings
Calories 357kcal
Cost $15
Ingredients
INGREDIENTS
Crust
- 7 oz Graham crackers or digestive biscuits (2 cups)
- ½ cup Unsalted butter (1 stick) melted
Cheesecake batter
- 4 oz Mascarpone or Philadelphia cheese (½ cup)
- ½ cup Sour cream
- 2 tbsp White granulated sugar
- 1 tbsp Cornstarch
- 1 Egg large
- ½ tsp Vanilla extract
- 2 oz Chocolate dark, semi-sweet or milk
- 1 tbsp Brewed coffee or espresso (optional)
Chocolate glaze (optional)
- 2 oz Dark chocolate
- 2 tbsp Whipping cream
- 1 tbsp Unsalted butter
- 1 tbsp Honey or light corn syrup
Instructions
- Have all your ingredients ready at room temperature especially cheese.
- Pre-heat the oven at 160 C/ 320 F.
Crust
- Crush the biscuits in a food processor.
- Or place them in a zip lock bag and use a rolling pin to crush them.
- Then add the melted butter stir to combine.
- Pour crumbs into a 9-inch tart pan.
- Use the back of your spoon or measuring cup to press the crumbs firmly to form a crust.
- Chill in the fridge while you are preparing the batter.
Melt chocolate
- Break the chocolate into small pieces.
- Place in a microwave safe bowl or double boiler.
- Melt at 50% power for one minute or more until melted.
- Set aside to cool slightly.
Cheesecake batter
- 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.
Bake cheesecake
- 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.
Chocolate glaze
- 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.
- Enjoy!
Video
Notes
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.
Nutrition
Calories: 357kcal | Carbohydrates: 28g | Protein: 4g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 70mg | Sodium: 137mg | Potassium: 126mg | Fiber: 2g | Sugar: 16g | Vitamin A: 655IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.8mg