Spider Web Cheesecake Tart
Yield: makes one 9-inch round tart
Author: Maryanne Cabrera
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 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.