Description
This Spider Web Cheesecake Tart features a rich and creamy cream cheese filling on a chocolate almond crust, adorned with a decorative chocolate spider web, perfect for festive occasions or a delightful dessert treat.
Ingredients
Crust
- 8 full sheet graham crackers (120 g ground crackers)
- ½ cup roughly ground almonds or almond flour (45 g)
- ¼ cup granulated sugar (50 g)
- 2 tablespoons unsweetened cocoa powder (10 g)
- 5 tablespoons unsalted butter, melted (70 g)
Filling
- 16 oz brick-style cream cheese, room temperature (454 g)
- ¾ cup granulated sugar (150 g)
- 1 large egg, room temperature
- ½ cup non-fat yogurt, room temperature (113 g)
- 1 teaspoon vanilla paste or pure vanilla extract
- 1 teaspoon fine sea salt
Chocolate Spider Web
- ¼ cup chocolate chips or chocolate chunks, melted (50 g)
Instructions
- Preheat Oven: Preheat your oven to 325°F to ensure it reaches the perfect temperature for baking the tart.
- Make Chocolate Almond Crust: In a food processor, pulse the graham crackers, granulated sugar, and cocoa powder together until the mixture is finely ground. Combine this crumb mixture with the ground almonds and melted butter, then press it evenly into the bottom of a 9-inch tart pan with a removable bottom, creating the crust base.
- Prepare Cheesecake Filling: Using a stand mixer, beat the cream cheese and sugar until smooth and creamy. Add the egg and mix until fully incorporated. Then, add the non-fat yogurt, vanilla paste, and sea salt, continuing to mix until the filling is homogeneous and silky.
- Assemble and Bake: Pour the cheesecake filling into the prepared crust. Bake the tart in the preheated oven for 30 to 45 minutes until the filling is set but still slightly jiggly in the center. Once done, place the tart on a wire rack to cool.
- Chill the Tart: After cooling to room temperature, refrigerate the tart for at least two hours to allow the cheesecake to firm up properly.
- Melt Chocolate for Decoration: Melt the chocolate chips over a bain-marie or gently heat in the microwave in 15-30 second bursts at half power until completely melted and smooth.
- Create the Spider Web Design: Transfer the melted chocolate to a piping bag or a parchment paper cone. Pipe a spider web pattern delicately over the chilled cheesecake tart. Place the tart back into the refrigerator to let the chocolate set.
Notes
- Ensure all dairy ingredients are at room temperature to achieve a smooth, lump-free filling.
- Use a tart pan with removable bottom for easy removal of the cheesecake without cracking.
- The baking time may vary depending on your oven, so check for a slight jiggle in the center to avoid overbaking.
- To make the spider web design easier, practice piping on parchment paper before decorating the tart.
- Store the cheesecake tart refrigerated and consume within 3-4 days for optimal freshness.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American