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Spider Web Cheesecake Tart

Spider Web Cheesecake Tart

Yield: makes one 9-inch round tart
Author: Maryanne Cabrera

Ingredients

Chocolate Almond Crust:

  • 8 full graham cracker sheets
  • 1/2 cup almonds, roughly ground
  • 1/4 cup granulated sugar
  • 2 Tablespoons unsweetened dark cocoa powder
  • 5 Tablespoons unsalted butter, melted

Cheesecake Filling:

  • 16 oz cream cheese, room temperature
  • 1/2 cup non-fat yogurt, room temp
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon fine sea salt
  • 1 teapoon vanilla paste (or pure vanilla extract)

Chocolate Spider Web:

  • 1/4 cup chocolate chips

Instructions

Chocolate Almond Crust:

  • Preheat oven to 325 degrees F.
  • 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:

  • 1. Chocolate spider web: Melt 1/4 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.