Chocolate Ganache Cheesecake Tart
This Chocolate Ganache Cheesecake Tart is a rich, creamy, and decadent dessert perfect for impressing chocolate lovers at any occasion.
Servings: 8 servings
Ingredients
For the Crust
- 1.5 cups chocolate cookie crumbs finely crushed
- 1/4 cup unsalted butter melted
For the Cheesecake Filling
- 2 cups cream cheese softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup semi-sweet chocolate chips melted into the cheesecake
- 1/2 cup heavy cream half used in filling
For the Ganache Topping
- 1/2 cup heavy cream remaining half for ganache
- 1 tablespoon cocoa powder
- remaining semi-sweet chocolate chips for ganache topping
For Garnish
- fresh berries for garnish
Instructions
Prepare the Crust
- Preheat oven to 325°F (160°C). Mix chocolate cookie crumbs and melted butter until evenly coated. Press firmly into bottom and sides of tart pan. Bake for 10 minutes. Cool before filling.
Make the Cheesecake Filling
- Beat softened cream cheese until smooth. Gradually add sugar and vanilla, mixing well. Add eggs one at a time, beating until smooth.
- Melt semi-sweet chocolate chips with half of the heavy cream over low heat until smooth. Cool slightly, then fold into cream cheese mixture. Pour filling over cooled crust and smooth top.
Bake the Cheesecake Tart
- Bake tart on a baking sheet for 40-45 minutes until edges are set but center jiggles slightly. Turn off oven and leave tart inside with door slightly open for 30 minutes. Remove and cool completely on wire rack.
Prepare the Chocolate Ganache Topping
- Heat remaining heavy cream and cocoa powder in saucepan over medium heat until just simmering. Remove from heat and pour over remaining chocolate chips in a bowl. Let sit 1 minute, then stir until smooth and glossy. Cool until pourable.
Assemble the Tart
- Pour ganache evenly over cooled cheesecake. Spread gently with offset spatula. Refrigerate at least 2 hours until ganache is set. Garnish with fresh berries before serving.
Equipment
- 9-inch tart pan with removable bottom
- Mixing Bowls
- Electric Mixer or Stand Mixer
- Spatula
- Saucepan
- Measuring cups and spoons
- Wire Rack
Notes
- Use a tart pan with removable bottom for easy serving and clean edges.
- Allow the cheesecake to cool gradually in the oven to prevent cracks.
- Refrigerate the tart for at least 2 hours to ensure the ganache sets perfectly before serving.
- Substitute gluten-free cookies and dairy-free ingredients to make this recipe gluten-free or vegan-friendly.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.