Dress cheesecake up for Halloween! Spider web cheesecake tart is drizzled with melted chocolate and garnish with an edible chocolate spider.Yield: makes one 9-inch round tart
16ozbrick-style cream cheese(454 g), room temperature
½cupnon-fat yogurt(113 g), room temp
¾cupgranulated sugar(150 g)
1large eggroom temp
1teaspoonfine sea salt
1teapoonvanilla paste (or pure vanilla extract)
Chocolate Spider Web:
¼cupchocolate chips
Instructions
Preheat oven to 325°F.
Chocolate Almond Crust:
In a food processor, pulse together graham crackers, sugar, and cocoa powder until fine. Mix crumbs with ground almonds and melted butter. Press into 9''-tart pan with removable bottom.
Cheesecake Filling:
In the bowl of a stand mixer, beat together cheese cheese and sugar until smooth. Add egg and mix until incorporated. Mix in yogurt, vanilla, and sea salt until smooth. Pour filling into prepared crust.
Bake in preheated oven for 30-45 minutes until set. Cool tart on on wire rack. Refrigerate for at least two hours before serving.
Chocolate Spider Web:
Melt ¼ cup chocolate chips over bain-marie. *Alternatively, heat in 15-30 second intervals in the microwave at half power until melted.
Transfer to piping bag or parchment bag and draw spiderweb on chilled cheesecake. Return to fridge to set chocolate.