Spider Web Cheesecake Tart
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
Servings: 10
Ingredients
Chocolate Almond Crust:
- 8 full graham cracker sheets
- ½ cup roughly ground almonds (45 g), or almond flour
- ¼ cup granulated sugar (50 g)
- 2 Tablespoons unsweetened cocoa powder (10 g)
- 5 Tablespoons unsalted butter (70 g), melted
Cheesecake Filling:
- 16 oz brick-style cream cheese (454 g), room temperature
- ½ cup non-fat yogurt (113 g), room temp
- ¾ cup granulated sugar (150 g)
- 1 large egg room temp
- 1 teaspoon fine sea salt
- 1 teapoon vanilla paste (or pure vanilla extract)
Chocolate Spider Web:
- ¼ cup chocolate 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.