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